Lehrende/r: Kylie Ann Crane
Veranstaltungsart: Proseminar
Anzeige im Stundenplan: 06.008.0031
Semesterwochenstunden: 2
Credits: 6,0
Unterrichtssprache: Englisch
Min. | Max. Teilnehmerzahl: - | 45
Prioritätsschema: Senatsrichtlinie zzgl. Bevorzugung höherer Fachsemester Zulassung gemäß Richtlinie über den Zugang zu teilnahmebeschränkten Lehrveranstaltungen vom 07. März 2007. Nähere Informationen hierzu entnehmen Sie bitte www.info.jogustine.uni-mainz.de/senatsrichtlinieÜber die Senatsrichtlinie hinaus werden bei der Platzvergabe für diese Veranstaltung Studierende höherer Fachsemester bevorzugt berücksichtigt.
Voraussetzungen / Organisatorisches: Food: Just part of our everyday lives? But when was the last time you really thought about what was on your plate? Where it came from, and how it got there? Why you are eating that particular thing in that particular way? That is, thinking about hunting and vegetarianism, farming and water shortages, ideas of the 'exotic' and 'normal', global and local interrelations, cannibalism and other taboo foods, gendered cooking practices (home cooking vs. chef), or just where the stuff in the Mensa comes from? A matter of global concern and local significance, the subject of this class will give rise to the application of a wide variety of analytical approaches as well as in depth discussions about food. In order to obtain credit, students will be required to participate in class, give a presentation, submit smaller assignments during semester, as well as a larger written assignment 4 weeks after the end of semester.
