Lehrende/r: Dr. Sandra Keßler
Veranstaltungsart: hybrid: Seminar
Anzeige im Stundenplan: S Alltag&kult Praxis
Semesterwochenstunden: 2
Unterrichtssprache: Englisch
Min. | Max. Teilnehmerzahl: - | 28
Voraussetzungen / Organisatorisches: Dieses Seminar ist ein Hybrid-Angebot und kombiniert Seminaranteile in Präsenz mit digitalen Veranstaltungsformen. Informationen zum gengeplanten Ablauf der Veranstaltung finden Sie in der o.s. Kursbeschreibung. Weitere Hinweise werden Sie rechtzeitig vor Vorlesungsbeginn erhalten. Damit Sie alle notwendigen Informationen zuverlässig erhalten, bitten wir Sie dringend, regelmäßig das Postfach Ihres Unimail-Accounts zu kontrollieren.
Inhalt: In this seminar, we will look into historical and recent developments of food consumption and eating habits. Eating is directly tied to notions of health and well-being, to the body and the mind. As incorporated food becomes part of our body, food has often been viewed as a fundamental marker of identity. It matters not only what we eat but also how and where we eat. In an environment, in which food is now widely accessible and affordable, knowledge of food gains in importance: Eating becomes a moral issue that also touches concerns about the origins of industrially-produced food, food safety and product ingredients. From a social anthropologist’s point of view, we will examine culinary history and analyze the various roles food and eating have played and are to play in the future. Please note that this seminar is taught in English. All course readings and student presentations are also in English.
