Regions and Cuisine: Traveling Japan with Matsuo Basho (JPN4604.01)

Ikuko Yoshida

In this sixth-term Japanese course, students will follow the footsteps of a prominent Japanese poet in the seventeen-century, Matsuo Basho, and learn about different regions and cuisines of Japan. As student “imaginary” travel various regions of Japan, they will learn about historical and scenic places that are depicted in Basho’ poems and various local cuisines in the regions. Students will also watch Japanese TV shows to learn how the specialties from different regions are described.

Throughout the course, students will develop their linguistic skills, cognitive skills, and cultural understanding by discussing their understanding of various regions and cuisines in Japan. Approximately 60 new Kanji will be introduced. Class activities include oral presentations, discussions, and individual writing projects such as keeping a travel log are required. Conducted in Japanese. High-Intermediate Level.

Learning Outcomes:
Students will be able to
1. Raise valid questions on what they’ve learned and express their ideas and thoughts in a culturally appropriate manner.
2. Be able to form ideas and opinions based on the information that they obtained and logically state and express their thoughts coherently and cohesively in the target language
3. Critically analyze and evaluate the findings of their questions
4. Improve their linguistic and cognitive skills through the analyses of Japanese society
5. Become independent learners who are curious about the world
6. Conduct research independently.

Delivery Method: Hybrid
Corequisites: CSL Series
Course Level: 4000-level
Credits: 4
M/Th 10:00AM - 11:50AM (Full-term)
Maximum Enrollment: 10
Course Frequency: Once a year

Categories: Japanese , Hybrid , All courses