Veidlapa Nr. M-3 (8)
Study Course Description
Anthropology of Food
Course Code
KSK_197
Branch of Science
Social Anthropology; Sociology and social work
ECTS
3.00
Target Audience
Sociology
LQF
Level 7
Study Type And Form
Full-Time
Study Course Implementer
Course Supervisor
Agnese Bankovska
Structure Unit Manager
Ieva Puzo
Structural Unit
Faculty of Social Sciences
Contacts
Dzirciema street 16, Rīga, szf@rsu.lv
About Study Course
Objective
The objective of the course is to introduce students to current research directions and topics in the anthropology of food, covering both the main theoretical frameworks and the most commonly used methods.
Preliminary Knowledge
Bachelor’s degree; basic knowledge in anthropology.
Learning Outcomes
Knowledge
1.Students understand the topics covered in the course, the theoretical and empirical aspects and are familiar with the required readings.
Skills
1.Analytical and theoretical skills, in the context of the topics covered in the course, theoretical and methodological directions.
Competences
1.Get oriented in the current directions and topics of food anthropology.
Assessment
Individual work
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Title
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% from total grade
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Grade
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1.
Individual work |
-
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-
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Students independently study the course literature, take part in seminars, prepare presentations, write an impressions article and a final essay.
In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal.
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Examination
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Title
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% from total grade
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Grade
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|---|---|---|
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1.
Examination |
-
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-
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Students’ active participation in seminars, presentation, impressions article, final essay.
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Study Course Theme Plan
FULL-TIME
Part 1
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Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Ethical Food
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Study trip
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2
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Topics
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Ethical Food
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Food and Social Connections
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Study trip
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2
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Topics
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Food and Social Connections
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Food, Environment and Body
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Study trip
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2
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Topics
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Food, Environment and Body
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Food, Identity and Belonging
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Study trip
|
2
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Topics
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Food, Identity and Belonging
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Student Presentations
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Student Presentations
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Food of the Future
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-
Class/Seminar
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Modality
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Location
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Contact hours
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|---|---|---|
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Off site
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E-Studies platform
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2
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Topics
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Food of the Future
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Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam (Written)
Bibliography
Required Reading
1.
Visa literatūra ir angļu valodā un piemērota gan latviešu, gan angļu plūsmas studentiem
2.
Ange, Olivia and Berliner, David. 2015. Introduction: Anthropology of Nostalgia – An-thropology as Nostalgia in Anthropology and Nostalgia. Pp. 1-16. Berghahn Books.
3.
Carsten, Janet. 1995. The Substance of Kinship and the Heat of the Hearth: Feeding, Personhood, and Relatednessamong Malays in Pulau Langkawi. American Ethnologist. 22 (2): 223-241.
4.
DeLind, Laura, B. 2006. Of bodies, place and culture: re-situating local food. Journal of Agricultural and Environmental Ethics. 19:121–146
5.
Evans, David. 2012. Beyond the Throwaway Society: Ordinary Domestic Practice and a Sociological Approach to Household Food Waste. Sociology 46 (1): 41-56.
6.
Fischler, Claude. 1988. Food, Self and Identity. Social Science Information. 27: 275-293.
7.
Grossman Alyssa. 2009. Memory meal: tasting the past in post-communist Romania. East-West Cultural Passage. 8: 20-42.
8.
Holt Giménez, Eric, and Annie Shattuck. 2011. Food Crises, Food Regimes and Food Movements: Rumblings of Reform or Tides of Transformation? Journal of Peasant Studies 38(1): 109–144.
9.
Klein, Jakob. A. et.al. 2014. Introduction: Ethical Eating and (Post) socialist Al-ternatives In Ethical Eating in the Postsocialist and Socialist World. Jung, Yu-son et.al. eds. Pp. 1-25. University of California Press.
10.
Loftsdóttir, Kristín. 2014. Iceland, Rejected by McDonald’s: Desire and Anxieties in a Global Crisis. Social Anthropology 22(3): 340–353.
11.
Mann, Anna, M. et. al. 2011. Mixing Methods, tasting fingers. Notes on an ethnographic experiment. HAU: Journal of Ethnographic Theory. 1 (1): 221-243. Society 30: 744–777.
12.
Mithril, Charlotte et. al. 2012. Guidelines for the New Nordic Diet. Public Health Nutrition.15 (10): 1941–1947.
13.
Murcott, Anne. 1997. Family meals – a thing of the past? In Food, health and identity Caplan, Pat ed. Pp. 32-50. Routledge.
14.
Roos, Gun et.al. 2001. Men, masculinity and food: interviews with Finnish carpenters and engineers. Appetite. 37: 47-56
15.
Sahlins, Marshall. 2011. What kinship is (part one). Journal of the Royal Anthropological Institute 17 (1): 2-19.
16.
Sutton, David. 2011. Memory as a Sense: A Gustemological Approach. Food, Culture, Society. 14 (4): 468-475.
Additional Reading
1.
Billig, M. 2002. Banal Nationalism. London: Sage Publications.
2.
Blumberg, Renata. 2014. Placing Alternative Food Networks: Farmers’ Markets in Post-Soviet Vilnius, Lithuania. In Ethical Eating in the Postsocialist and Socia-list World. Jung, Yuson et.al. ed. Pp. 69-93. University of California Press.
3.
Fjellström, Christina. 2004. Mealtime and meal patterns from a cultural perspective. Scandinavian Journal of Nutrition, 48 (4): 161-164.
4.
Gabriel, Cynthia. 2005. Healthy Russian Food is Not-for-Profit. In Michigan Discussion in Antrhopology. Pp. 183-222. Ann Arbor, MI: MPublishing, University of Michigan Library.
5.
Graeber, David. 2011. “Consumption.” Current Anthropology 52(4): 489–511.
6.
Holtzman, Jon D. 2006. Food and Memory. Annual Review of Anthropology 35(1): 361–378.
7.
Mincyte, Diana. 2009. Self-made women. Informal dairy markets in Europeanizing Lithuania. In Food and Everyday Life in the Post-socialist World. Caldwell, Melissa. L. ed. Pp. 78-101. Bloomington: Indiana University Press.
8.
Sahlins, Marshall. 2011. What kinship is (part two). Journal of the Royal Anthropological Institute 17: 227-242.
9.
Sutton, David. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford & New York: Berg.
10.
Trubek, Amy, B. 2008. The taste of place. A cultural journey into terroir. Pp. 18-53. University of California Press.
11.
Wilk, Richard. 2010. Power at the Table: Food Fights and Happy Meals. Critical Methodologies 10: 428-436
Other Information Sources
1.
Video materiāli par kursā apskatāmajām ēdiena tēmām no Youtube, dokumentālās filmas./Video materials on the food topics covered in the course from Youtube, documentaries.