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Instructors: Dr. phil. Pia Nordblom
Event type:
Study group
Displayed in timetable as:
Language of instruction:
German
Min. | Max. participants:
- | 15
Requirements / organisational issues:
The course is designed for exchange students from all subject areas and all levels. It will be tauight in English.
A tutorial (3 ECTS) will be offered as well: Cf. Jogustine:Tutorium für Incomings | Tutorial -Techniques of Academic Work (only for incoming students):
Registration for clas and/or tutorial: Send an e-mail to Dr. Pia Nordblom (nordblom@uni-mainz.de)
Grading and ECTS
Option A: 8 ECTS (class + tutorial)
Assignment: regular participation, presentation passed, tutorial passed, graded work (written exam 60 minutes or oral exam 15 minutes or term paper 6-8 pages text, 30. September 2019 final paper due).
Grading: written exam 60 minutes or oral exam 15 minutes or term paper (8 pages text)
Option B: 5 ECTS (class, no tutorial)
Assignment: regular participation, presentation or equivalent passed, graded work (s. above).
Grading: written exam 60 minutes or oral exam 15 minutes or term paper (5-6 pages text)
The number of the ECTS depends on the workload. Therefore it can individually be adjusted according to the requirements of the sending university.
Contents:
The course will give an introductory overview about different aspects of food history.
We will examine how food can be viewed in the historical context of culture and technology, politics, economy and environment since the 19th century until today. Although we will focus on examples from the German (but also European and American) food history our approach is based on a global oriented perspective regarding to the availability of sources and literature at the reach of our university.
We will analyze "biographies" of selected food, beverages and natural stimulants, think about food technology, industrial processing of food and regulation, the passing of knowledge and experience, Moreover we will talk about passing knowledge and experience regarding food. Questions of food, identity, migration and lifestyle and the dimension of taste will be important for us as well. An excursion will be offered.
Recommended reading list:
Carol Helstoky (ed.), The Routledge History of Food, Routledge: London, New York 2015
Amy Bentley (ed.), A Cultural History of Food in the Modern Age, vol. 6, London, New York 2012.
Bibliography in class.
Additional information:
ECTS and grading
8 ECTS (class + tutorial)
Assignment: regular participation, presentation passed, tutorial passed, graded work (written exam 60 minutes or oral exam 15 minutes or term paper 6-8 pages text, 30. September 2019 final paper due).
Grading: written exam 60 minutes or oral exam 15 minutes or term paper
5 ECTS (class, no tutorial)
Assignment: regular participation, presentation or equivalent passed, graded work (s. above).
Grading: written exam 60 minutes or oral exam 15 minutes or term paper (5-6 pages text)
One page: 2.250 characters (including empty spaces, annotations etc.)
Format main text: font size: 12, line spacing 1,5
Format foot notes 10, line spacing 1,0
The number of the ECTS depends on the workload. Therefore it can individually be adjusted according to the requirements of the sending university.
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