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Human and Physical Geography of Japan Study Tour 2012 Reports

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Human and Physical Geography of Japan Study Tour 2012 Reports Five College Center for East Asian Studies National Consortium for Teaching about Asia (NCTA) 2012 Japan Study Tour The Human and Physical Geography of Japan Reports from the Field United States Department of Education Fulbright-Hays Group Project Abroad with additional funding from the Freeman Foundation Five College Center for East Asian Studies 69 Paradise Road, Florence Gilman Pavilion Northampton, MA 01063 The Human and Physical Geography of Japan Reports from the Field In the summer of 2012, twelve educators from across the United States embarked on a four-week journey to Japan with the goal of enriching their classroom curriculum content by learning first-hand about the country. Prior to applying for the study tour, each participant completed a 30-hour National Consortium for Teaching about Asia (NCTA) seminar. Once selected, they all completed an additional 20 hours of pre-departure orientation, including FCCEAS webinars (funded by the US-Japan Foundation; archived webinars are available at www.smith.edu/fcceas), readings, and language podcasts. Under the overarching theme of “Human and Physical Geography of Japan,” the participants’ experience began in Tokyo, then continued in Sapporo, Yokohama, Kamakura, Kyoto, Osaka, Nara, Hiroshima, Miyajima, and finally ended in Naha. Along the way they heard from experts on Ainu culture and burakumin, visited the Tokyo National Museum of History, heard the moving testimony of an A-bomb survivor, toured the restored seat of the Ryukyu Kingdom, and dined on regional delicacies. Each study tour participant was asked to prepare a report on an assigned geography-related topic to be delivered to the group in country and then revised upon their return to the U.S. for dissemination to educators. Some of these documents can be used in the classroom, while others will be more useful as background information for classroom instructors. We hope that these materials will be useful and will contribute to greater understanding of the geographical diversity—both human and physical—in Japan. Anne Prescott FCCEAS Director and Study Tour Leader Greg Diehl Study Tour Co-leader On behalf of the study tour members: Laura Copeland Karen Doolittle Veronica Gelormino Erika Guckenberger Beth Maiorani Susan Murphy Matthew Sudnik Paul Swanson Benayshe Titus Sarah Wilson Anne Zachary Sally Zuñiga [Cover photo: Japan Study Tour 2012 at the Hiroshima Peace Memorial Park, Hiroshima, Japan.] ii Table of Contents Laura Copeland (née Musser), Peak to Peak Charter School (Lafayette, CO) 1 Local Geography-Tokyo Karen Doolittle, Vestal Senior High School (Vestal, NY) 4 Tourism Geography-Four Japanese Places and their Dishes Veronica Gelormino, Torrington Middle School (Torrington, CT) 7 Disputed Geography of Japan Erika Guckenberger, McCall Middle School (Winchester, MA) 9 The Literary Geography of Japan Beth Maiorani, Cobbles Elementary School (Penfield, NY) 12 Festival Geography of Japan Susan Murphy, Alan Shawn Feinstein Middle School of Coventry (Coventry, RI) 15 Agricultural Geography of Japan Matthew Sudnik, Central Catholic High School (Pittsburgh, PA) 21 Religious Geography Paul Swanson, Harmony School (Bloomington, IN) 24 Mingei: Folk Crafts of Japan Benayshe Titus, Voyager Middle School (Everett, WA) 26 Historical Geography of Japan: Immigration & Emigration Sarah Wilson, Snowden International School (Boston, MA) 28 Linguistic Geography Anne Zachary, Ottoson Middle School (Arlington, MA) 30 Rice Geography of Japan Sally Zuñiga, Student Empowerment Academy/New Technology High School (Los Angeles, CA) 32 Sports Geography iii Laura Copeland, Peak to Peak Charter School (CO) Local Geography – Tokyo Essential Question: to what extent have living, working, and cultural patterns of Edo low city and high city endured through the centuries to present day Tokyo? Objectives: By the end of this lesson you should be able to: - identify the differences between the low city and the high city – and where they are on a map - describe the evolution of living, working, and cultural patterns within Tokyo - analyze the extent to which the living, working, and cultural patterns of Edo low city and high city have survived 60-Second Question/Warm Up Think about the living, working, and cultural patterns in your city. Why is your city organized in this fashion? Think – pair - share Low City High City Shitamachi (downtown) Yamanote (uptown) Merchants (bustling), artisans – cultural center of aristocratic dwellings Japan “solid” hilly region was granted to the military Storytellers, street peddlers, festivals aristocracy Nihombashi was the heart of the Low City temples, shrines, and academics temples, shrines, and academics Certain resentment towards the rigid Tokugawa class structure b/c merchants were placed below everyone Yoshiwara – pleasure centers Ginza – place of artisans and small shops A precise boundary is difficult to draw, according to Seidensticker, “[the low city] sometimes seems as much an idea as a geographic entity” (8). (Map source: Low City, High City: Tokyo from Edo to the Earthquake by Edward Seidensticker) page 1 Laura Copeland, Peak to Peak Charter School (CO) Evolution of living, working, and cultural patterns - notes and woodblock prints Where people lived, what they did, and the culture present in different parts of the city Edo (1603-1867) •Center of Edo – shogun’s castle •Tokugawa regime granted most of the solid, hilly region to the military aristocracy – high city •Merchant Edo – the Low City – shops on ground level with residential quarters above •Kabuki – treasure of the low city, performances were central to Edo culture •Many ukiyo-e woodcuts were produced in the low city and depicted the edokko culture •Much low City entertainment was found “hanging out” in the streets •Spirit of resistance emerged due to the dynamics between the low city and the high city – low city felt opposed by the warriors and provincials (there was little solidarity between lord and commoners) – this resistance appeared in Kabuki (“Edo: The City and Its Culture” 41-51). What do you notice in this woodblock print?? (Source: Getty Images, RM# 72125465) Meiji (1868-1912) •“Restoration” (renovation, revitalization) •”double life” presented a mixture of imported and domestic •Edo – which was already a large city with a proud history - becomes Tokyo •Ginza fire of 1872 – the low city lived with the threat of fire (much of Low City built out of wood) – after this fire much of Ginza was rebuilt of red brick to protect against fires •Baseball arrived early in the Meiji – first games aristocratic •Yoshiwara fire 1911 – 200 brothels and teahouses were lost – although rebuilt, never recovered its earlier, decadent glory •Geisha quarters – Yanagibashi, Shimbashi – licensed or not – became scattered •Nihombashi and Ginza represent two sides of Meiji – conservative and innovative Last years of Meiji = death of Edo? flood of 1910 and fire of 1911 Upper classes had left the Low City – Nihombashi solidly plebeian – center of mercantile city Tokyo Rising, by Edward Seidensticker •Decline of the low city •Kanto earthquake followed by fires – sped along the shift to the high city Essential Question: What living, working, and cultural patterns can you find as we explore the Tokyo of today? Ginza, Akasaka, Yoshiwara, Yangibashi, Nihombashi What entertainment will a stroll down a street in the Low City provide? Because they fall we love them – the cherry blossoms. In this floating world, does anything endure? Ariwara no Narihira (823-880) Japanese Waka Poet page 2 Laura Copeland, Peak to Peak Charter School (CO) Hiroshige’s Night View of Saruwaka-machi from 120 Hiroshige Woodblock Prints CD-ROM; Dover Pub. © 2010. (Image source: Low City, High City: Tokyo from Edo to the Earthquake by Edward Seidensticker) page 3 Karen Doolittle, Vestal Senior High School (NY) Tourism Geography Four Japanese Places and their Dishes Regional Ingredients Regional Dishes and Cuisines An important part of Japanese cuisine is the use of fresh ingredients. Sapporo, 1) seafood from cold 1) Jingisukan – “Genghis Khan dish” Hokkaido waters: Meat (usually mutton) and vegetables are cooked on a grill in the • uni (sea urchin) middle of the table in a helmet-shaped pot. Sheep farming became • ika (squid) popular in Hokkaido for its wool, and this dish soon followed in • ikura (salmon roe) popularity. • hotate (scallops) 2) Ramen Noodle Soup • kani (crab) Hokkaido produces 10 times more wheat than other region of Japan. The soup originated in China, but was imported to Japan during the Meiji era. Sapporo’s fast food soup has a miso based broth. Kyoto, Kansai 1) fu (wheat gluten) Kyoto’s cuisine is referred to as Kyo-ryori. Dishes are a reflection of namafu –solid gluten the season, and thus change with the seasons. mixed with rice flour and Types of Kyo-Ryori: steamed. May be colored 1) Kaiseki Ryori – “food of the aristocrats” and shaped, such as in A multi-course banquet (from 7 -12 courses) originally intended to shojin-ryori cuisine and in be enjoyed by aristocrats before a tea ceremony. Dishes are artfully some Japanese prepared with a balance of taste, texture, appearance, and colors of confectionaries. food. Aesthetics are emphasized and consideration is given to the yaki-fu –baked namafu room, flower arrangements and other décor. found in soups and pot 2) Shojin Ryori – “temple food” dishes. Vegetarian dishes that were created for the Buddhist monks and pilgrims that went temple hopping in Kyoto. Tofu is a common ingredient in the dishes. 3) Obanzai – “home style food” Though casual cooking, seasonal ingredients are presented in a simple, natural way. It is made up of many small dishes with local produce. Hiroshima 1) oysters 1) Okonomiyaki – “anything you like pancake” 70% of Japan’s oysters This dish style starts with a crepe-like thin pancake that is topped come from the six rivers with shredded cabbage, bean sprouts and other toppings such as that run through the city bacon, tempura bits or seafood. The pancake is assembled and and drain in the Hiroshima served in layers with noodles and a fried egg.
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