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1 - 10 of 23 results for: OSPKYOTO

OSPKYOTO 2K: First-Year Japanese Language, Culture, and Communication, Second Quarter

Continuation of JAPANLNG 1. First-year sequence enables students to converse, write, and read essays on topics such as personal history, experiences, familiar people. Prerequisite: JAPANLNG 1 if taken 2012-13 of later ( JAPANLNG 7 if taken 2011-12 or earlier)
Terms: Win | Units: 5 | Grading: Letter (ABCD/NP)

OSPKYOTO 3K: First-Year Japanese Language, Culture, and Communication, Third Quarter

(Formerly OSPKYOTO 9K). Continuation of 2K. First-year sequence enables students to converse, write, and read essays on topics such as personal history, experiences, familiar people. Fulfills University Foreign Language Requirement. Prerequisite: JAPANLNG 2 or OSPKYOTO 2K if taken 2012-13 or later ( JAPANLNG 8 if taken 2011-13 or earlier)
Terms: Spr | Units: 5 | UG Reqs: Language | Grading: Letter (ABCD/NP)

OSPKYOTO 13: Contemporary Japanese Religion

Japanese attitudes to religion and popular forms of religiosity. Syncretic nature of beliefs and practices drawn on a variety of interwoven concepts, beliefs, customs and religious activities of native Japanese, Korean, Chinese, and Indian origins as background. Topics include: pursuit of worldly benefits, religion and healing, fortune-telling, ascetic practices, pilgrimage, festivals (matsuri), new religions and their image, impact of the internet, response of religion in times of crisis.
Terms: Win | Units: 4 | UG Reqs: GER:DB-Hum, WAY-A-II | Grading: Letter (ABCD/NP)

OSPKYOTO 21K: Second-Year Japanese Language, Culture, and Communication, First Quarter

(Formerly OSPKYOTO 17K.) Goal is to further develop and enhance spoken and written Japanese in order to handle advanced concepts such as comparison and contrast of the two cultures, descriptions of incidents, and social issues. 800 kanji, 1,400 new words, and higher-level grammatical constructions. Readings include authentic materials such as newspaper articles, and essays. Prerequisite: JAPANLNG 3 if taken 2012-13 or later ( JAPANLNG 7 if taken 2011-12 or earlier)
Terms: Spr | Units: 5 | UG Reqs: Language | Grading: Letter (ABCD/NP)

OSPKYOTO 22K: Second-Year Japanese Language, Culture, and Communication, Second Quarter

(Formerly OSPKYOTO 18K). Continuation of JAPANLNG 21. Goal is to further develop and enhance spoken and written Japanese in order to handle advanced concepts such as comparison and contrast of the two cultures, descriptions of incidents, and social issues. 800 kanji, 1,400 new words, and higher-level grammatical constructions. Readings include authentic materials such as newspaper articles, and essays. Prerequisite: JAPANLNG 21 if taken 2012-13 or later ( JAPANLNG 17 if taken 2011-12 or earlier)
Terms: Win | Units: 5 | Grading: Letter (ABCD/NP)

OSPKYOTO 23K: Second-Year Japanese Language, Culture, and Communication, Third Quarter

Formerly OSPKYOTO 19K). Goal is to further develop and enhance spoken and written Japanese in order to handle advanced concepts such as comparison and contrast of the two cultures, descriptions of incidents, and social issues. 800 kanji, 1,400 new words, and higher-level grammatical constructions. Readings include authentic materials such as newspaper articles, and essays. Prerequisite: JAPANLNG 22 or OSPKYOTO 22K if taken 2012-13 or later ( JAPANLNG 18 if taken 2011-12 or earlier)
Terms: Spr | Units: 5 | Grading: Letter (ABCD/NP)

OSPKYOTO 24: Independent Research in Robotics and Haptics

Possible topics include: (1) Development of novel haptic virtual environments for education, (2) Design of robot control strategies for rehabilitation, (3) Human perceptual and performance experiments with robotics/haptic devices. Additional topics are possible. Regular meetings between student (or student team) and instructor will be used to discuss goals and progress. A project of appropriate scope will be designed in collaboration with the instructor.
Terms: Spr | Units: 1-3 | Grading: Satisfactory/No Credit
Instructors: Okamura, A. (PI)

OSPKYOTO 25: Japan and China in the Early Modern World

Japan and China before and during their transition to modernity. Topics include: China's impact on the formation of Japanese civilization in the 6th through 15th centuries CE; the 16th century, when European merchants and missionaries first reached East Asia; early twentieth century, when European and American steamships dominated the Pacific. Historical dynamics of Japanese and Chinese societies during these centuries, their connections and contrasts, as well as the profound impact that each has had on the other. How did Sino-Japanese relations in the early modern era lay the foundations for the current fraught relationship between these two East Asian powers?
Terms: Win | Units: 5 | UG Reqs: GER:DB-SocSci, GER:EC-GlobalCom, WAY-ED, WAY-SI | Grading: Letter or Credit/No Credit
Instructors: Sommer, M. (PI)

OSPKYOTO 27: Japanese Popular Culture

Introduction to forms and categories of Japanese popular culture including: Japanese movies and television, animation and manga, magazines, newspapers and other printed materials, characters and product brands, sports and other entertainment industries, music and idols, fashion, food and drink, consumer goods, shopping malls and other places for consumption. Using a cultural studies framework, analyze these various forms of popular culture considering the following: different groups in society; historical variability; industry, government and media interests; and advertising policies.
Terms: Win, Spr | Units: 4 | UG Reqs: GER:DB-SocSci, GER:EC-GlobalCom, WAY-SI | Grading: Letter (ABCD/NP)

OSPKYOTO 29: The Culinary Arts of Japan

As the seat of Japan's Imperial Court for over a thousand years, Kyoto has a rich culinary tradition which ranges from the aristocratic haute cuisine of kaiseki ryori, to the vegetarian shojin ryori of the city's monks, to everyday obanzai ryori home cooking. Focusing on Kyoto's culinary heritage, this experiential course will introduce students to the principle ingredients and methods used in Japanese cuisine. Most sessions will involve field trips to select local producers and purveyors organized around related food groups including tea and wagashi; dashi; tofu, miso and shoyu; seasonal vegetables and seafood; tsukemono and rice. Visits to shops and artisan workshops specializing in culinary tools such as cutlery, kitchen utensils and tableware are also scheduled, as is a final hands-on cooking lesson with one of Kyoto's leading chefs.n nStudents will be asked to complete weekly field reports and prepare a final presentation and paper on a related topic of their choice. Enrollment limited.
Terms: Spr | Units: 2 | Grading: Satisfactory/No Credit
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