|
Instructors: Rengenier Rittersma
Event type:
Practice class
Displayed in timetable as:
Ü.Neueste.Ges.
Hours per week:
2
Language of instruction:
Englisch
Min. | Max. participants:
- | 15
Registration group: SoSe 22 Üb NG
Priority scheme: Senatsrichtlinie
Requirements / organisational issues:
Typicality and regionality: On the provenance and reputation of food products (Antiquity-Present)
Why is Champagne since about 100 years considered to be the nec plus ultra of sparkling wines and
not, for example, Sekt from the Mosel valley, Prosecco from Italy or Cava from Spain? And why are
these specialty products in an often-emotionalised way connected to a very specific territory?
This course will be devoted to the "reputation history" of a wide variety of iconic European specialty
products, such as, for example, Roquefort cheese, saffron, truffles, Champagne, port wine, marzipan,
and caviar. It offers a set of instruments that will help to analyse the components of specialty
product reputation, but it also provides conceptual tools that shed light on the complex of typicality and
regional identity.
Due to the newly announced JGU corona-regulations, I am, regrettably, forced to offer the course remotely by way of written assignments. Being hard of hearing it is not feasible for me to organise the course at the JGU-campus as long as face masks are mandatory. It would be too inconvenient for me, but also for you since my deafness strongly interferes with my communication. You are, consequentially, free to elaborate the assignments whenever you want. The blocked seminar sessions are not applicable anymore.
However, in order to meet each other and to clarify issues, I would like to propose to organise the information session on Wednesday 20th April between 17:00-18:00 outside. Let´s meet at 17:00 in front
of the second gate (crossing Jakob-Welder-Weg and Johannes-von-Müller-Weg). This seminar will be offered as a block seminar.
Contents:
Typicality and regionality: On the provenance and reputation of food products (Antiquity-Present)
Why is Champagne since about 100 years considered to be the nec plus ultra of sparkling wines and
not, for example, Sekt from the Mosel valley, Prosecco from Italy or Cava from Spain? And why are
these specialty products in an often-emotionalised way connected to a very specific territory?
This course will be devoted to the "reputation history" of a wide variety of iconic European specialty
products, such as, for example, Roquefort cheese, saffron, truffles, Champagne, port wine, marzipan,
and caviar. It offers a set of instruments that will help to analyse the components of specialty
product reputation, but it also provides conceptual tools that shed light on the complex of typicality and
regional identity.
Due to the newly announced JGU corona-regulations, I am, regrettably, forced to offer the course remotely by way of written assignments. Being hard of hearing it is not feasible for me to organise the course at the JGU-campus as long as face masks are mandatory. It would be too inconvenient for me, but also for you since my deafness strongly interferes with my communication. You are, consequentially, free to elaborate the assignments whenever you want. The blocked seminar sessions are not applicable anymore.
However, in order to meet each other and to clarify issues, I would like to propose to organise the information session on Wednesday 20th April between 17:00-18:00 outside. Let´s meet at 17:00 in front
of the second gate (crossing Jakob-Welder-Weg and Johannes-von-Müller-Weg). This seminar will be offered as a block seminar.
Recommended reading list:
Recommended reading:
Typicality in History : Tradition, Innovation, and Terroir
Ceccarelli, Giovanni / Grandi, Alberto / Magagnoli, Stefano (eds.)
Bruxelles, Bern, Berlin, Frankfurt am Main, New York, Oxford, Wien: Peter Lang, 2013
476 pp., 12 ill., 33 tables
ISBN 978-2-87574-007-6 pb. (Softcover)
ISBN 978-3-0352-6328-2 (eBook)
For those who master French: I have ordered a brand-new book by one of major specialist in the field. It´s available in the University Library Zentralbibliothek Signatur: 000 301.258
Meyzie, Philippe L'unique et le veritable: Réputation, origine et marchés alimentaires (vers 1680- vers 1830) – highly recommended reading!
Additional information:
Since the lecturer is hard of hearing, he cannot, unfortunately, offer a lecture format via Zoom,
videoconference, Skype or any other digital medium. He will therefore offer the course in a format of
written assignments. These written assignments will also be decisive for the assessment of the
course.
Digital teaching
Real, i.e. "live" teaching will only be possible if face masks are not mandatory
anymore, since the lecturer, regrettably, also faces great difficulty in communicating with masked
people.
Digital teaching:
Digital teaching
Real, i.e. "live" teaching will only be possible if face masks are not mandatory
anymore, since the lecturer, regrettably, also faces great difficulty in communicating with masked
people
|
