{"id":50844,"date":"2024-09-14T17:03:35","date_gmt":"2024-09-14T21:03:35","guid":{"rendered":"https:\/\/jetwit.com\/wordpress\/?p=50844"},"modified":"2024-09-16T17:23:12","modified_gmt":"2024-09-16T21:23:12","slug":"job-adjunct-lecturer-for-culture-and-cuisine-in-japan-ciee-kyoto-kyoto-japan","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2024\/09\/14\/job-adjunct-lecturer-for-culture-and-cuisine-in-japan-ciee-kyoto-kyoto-japan\/","title":{"rendered":"Job: Adjunct Lecturer for “Culture and Cuisine in Japan” – CIEE Kyoto (Kyoto, Japan)"},"content":{"rendered":"\n

Posted by Sydney Sparrow.<\/strong> Click here<\/a> to join the JETwit Jobs Google Group and receive job listings even sooner by email<\/em>.<\/p>\n\n\n\n

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Position:<\/strong> Adjunct Lecturer for “Culture and Cuisine in Japan”
Posted by:<\/strong><\/em> CIEE Kyoto
Location:<\/strong> Kyoto, Japan
Contract:<\/strong> Full-Time<\/em><\/p>\n\n\n\n

Thanks to Michele Fujii (Shiga 2010-2013, 2010-2013) for passing along the following job opening.<\/p>\n\n\n\n

CIEE Kyoto is seeking faculty to teach a course on Culture and Cuisine in Spring 2025.\u00a0Students will be university undergraduate students from the United States. Courses will be taught in English on site in downtown Kyoto.<\/p>\n\n\n\n

Contact Hours: <\/strong>45<\/p>\n\n\n\n

Remuneration: <\/strong>400,000 JPY<\/p>\n\n\n\n

Transportation Stipend:<\/strong> 15,000 JPY<\/p>\n\n\n\n

Teaching location:<\/strong> Shijo Karasuma (3-minutes from station)<\/p>\n\n\n\n

Class Size: <\/strong>5 – 15 students<\/p>\n\n\n\n

Class Dates<\/strong>: Mondays\/Wednesdays OR Tuesdays\/Thursdays<\/p>\n\n\n\n

Program Dates<\/strong>: January 23 – May 9, 2025<\/p>\n\n\n\n\n\n\n\n

Course Description<\/strong>: In this course, students explore the relationship between Japan’s rich cultural heritage and its distinctive culinary traditions. Through historical exploration, practical experiences, and in-depth analysis, students trace the evolution of Japanese gastronomy, starting from ancient traditions and progressing through the influences of geographic, historical, and social factors on the country\u2019s food landscape. Using an anthropological approach, students explore regional culinary diversity, traditional Japanese dining etiquette, gender and age-related relationships with food, the adoption and adaptation of Japanese cuisine and its culture globally, as well as the dynamic fusion of Japanese culinary elements with international influences. Complemented by hands-on culinary demonstrations, field excursions to relevant establishments, and the inclusion of guest speakers and culinary professionals, students gain a holistic and scholarly perspective on the intricate interplay between culture and cuisine in Japan.<\/p>\n\n\n\n

For more information about the program<\/strong>: https:\/\/www.ciee.org\/go-abroad\/college-study-abroad\/programs\/japan\/kyoto\/ancient-modern-japan<\/a><\/p>\n\n\n\n

Application deadline<\/strong>: Wednesday, September 25, 2024 15:00 JST<\/mark><\/p>\n\n\n\n

Application Process: <\/strong>Please use this link to apply – https:\/\/forms.office.com\/r\/imzexEfRYY<\/a>. <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Posted by Sydney Sparrow. Click here to join the JETwit Jobs Google Group and receive job listings even sooner by email. Position: Adjunct Lecturer for “Culture and Cuisine in Japan”Posted by: CIEE KyotoLocation: Kyoto, JapanContract: Full-Time Thanks to Michele Fujii (Shiga 2010-2013, 2010-2013) for passing along the following job opening. CIEE Kyoto is seeking faculty to teach a course on Culture and Cuisine […]<\/p>\n","protected":false},"author":141,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-50844","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-de4","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/50844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/141"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=50844"}],"version-history":[{"count":1,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/50844\/revisions"}],"predecessor-version":[{"id":50852,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/50844\/revisions\/50852"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=50844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=50844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=50844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}