@article{oai:hirosaki.repo.nii.ac.jp:00006434,
 author = {Berman, Shari Joy},
 journal = {弘前大学教養教育開発実践ジャーナル},
 month = {Mar},
 note = {Since the inception of the Integrated English courses, a three-semester series required for International Horticulturemajors, the author has engaged students in Japanese cooking projects. In the past, students in the author’s cohortshad the opportunity to make group presentations that allowed the audience to hear about the history of specificdishes and production of key food industries in Japan. Listeners also had the chance to see actual cookingdemonstrations and were rewarded with a taste of the finished product. A number of international students attendedthe presentations making the Q&A more like something seen in real-life presentations. During a time of onlineonlyclasses, with the exception of the enticing aroma and taste, the author was able to replicate the project withina highly experiential framework. The 2020 version, described here in detail, gave the group, all former students,a challenging and memorable online international forum in which they were able to shine despite the constraintsof the day.},
 pages = {99--103},
 title = {Integrated C 2020, Designing a Special Online English Course for International Horticulture Students: A Short Report on a New Model for Lunchtime Japanese Food Presentations},
 volume = {5},
 year = {2021}
}