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Instructors: Rengenier Rittersma
Event type:
online: Practice class
Displayed in timetable as:
Ü.Neueste.Ges.
Hours per week:
2
Language of instruction:
Englisch
Min. | Max. participants:
- | 13
Registration group: SoSe 21 Üb NG
Priority scheme: Senatsrichtlinie
Contents:
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.
This seminar will be offered as a block seminar:
information session Wednesday 14th April 2021, 17:00-18:00
session 1A Friday 23rd April 2021, 9:30-17:30
session 1B Saturday 24th April 2021, 9:30-13:00
session 2A Friday 7th May 2021, 9:30-17:30
session 2B Saturday 8th May 2021, 9:30-13:00
Recommended reading list:
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)
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.
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