Achtung! Das Lehrangebot ist noch nicht vollständig und wird bis Semesterbeginn laufend ergänzt.
240521 SE Anthropology of Food - From the Beginnings to Current Debates (P4) (2022W)
Prüfungsimmanente Lehrveranstaltung
Labels
VOR-ORT
Participation at first session is obligatory!The lecturer can invite students to a grade-relevant discussion about partial achievements. Partial achievements that are obtained by fraud or plagiarized result in the non-evaluation of the course (entry 'X' in certificate). The plagiarism software 'Turnitin' will be used for courses with continuous assessment.
An/Abmeldung
Hinweis: Ihr Anmeldezeitpunkt innerhalb der Frist hat keine Auswirkungen auf die Platzvergabe (kein "first come, first served").
- Anmeldung von Do 01.09.2022 00:01 bis Mo 26.09.2022 23:59
- Abmeldung bis Sa 22.10.2022 23:59
Details
max. 25 Teilnehmer*innen
Sprache: Englisch
Lehrende
Termine (iCal) - nächster Termin ist mit N markiert
If possible, the course is to be conducted in presence. Due to the respective applicable distance regulations and other measures, adjustments may be made.
- Donnerstag 20.10. 11:30 - 14:45 Seminarraum D, NIG 4. Stock
- Donnerstag 03.11. 11:30 - 14:45 Seminarraum D, NIG 4. Stock
- Donnerstag 17.11. 11:30 - 14:45 Übungsraum (A414) NIG 4. Stock
- Donnerstag 01.12. 11:30 - 14:45 Übungsraum (A414) NIG 4. Stock
- Donnerstag 15.12. 11:30 - 14:45 Übungsraum (A414) NIG 4. Stock
- Donnerstag 12.01. 11:30 - 14:45 Hörsaal C, NIG 4. Stock
- Donnerstag 26.01. 11:30 - 14:45 Hörsaal C, NIG 4. Stock
Information
Ziele, Inhalte und Methode der Lehrveranstaltung
Art der Leistungskontrolle und erlaubte Hilfsmittel
+ adequate attendance
+ individual quality of participation
+ written term paper (to be handed in until the 30th of March 2023 latest)
+ individual quality of participation
+ written term paper (to be handed in until the 30th of March 2023 latest)
Mindestanforderungen und Beurteilungsmaßstab
Grading criteria:
+ adequate course participation (attendance = basis to be graded)
+ quality of course participation (20 Points)
+ continuous accomplishment of assignments (20 points)
+ quality of the entire term paper (60 points)
Note: plagiarism check by TurnitinGrading score: (1 point = 1 percent)
1 --> 87 % |
2 --> 75 % |
3 --> 63 % |
4 --> 50 % |
5 --> 0
+ adequate course participation (attendance = basis to be graded)
+ quality of course participation (20 Points)
+ continuous accomplishment of assignments (20 points)
+ quality of the entire term paper (60 points)
Note: plagiarism check by TurnitinGrading score: (1 point = 1 percent)
1 --> 87 % |
2 --> 75 % |
3 --> 63 % |
4 --> 50 % |
5 --> 0
Prüfungsstoff
Literatur
Selected literature:
Belasco Warren. (Ed.) Food, Culture and Society. Journal of the Association for the Study of Food and Society. Berg Publications.
Counihan Carole M. (Ed.). 1999. The Anthropology of Food and Body. Gender, Meaning, and Power. London & New York: Routledge.
Counihan Carole & van Esterik Penny. (Eds.). 2008. Food and Culture. A Reader. 2nd edition. London & New York: Routledge.
Dolphijn, Rick. 2004. Foodscapes: Towards a Deleuzian Ethics of Consumption. Delft: Eburon Publishers.
Mintz, Sidney W. (2002) The Anthropology of Food and Eating. In: Annual Review of Anthropology, Vol.31, pp. 99-119.
Mintz, Sidney W. (1985) Sweetness and Power: The Place of Sugar in Modern History. Harmondsworth: Penguin Books.
Belasco Warren. (Ed.) Food, Culture and Society. Journal of the Association for the Study of Food and Society. Berg Publications.
Counihan Carole M. (Ed.). 1999. The Anthropology of Food and Body. Gender, Meaning, and Power. London & New York: Routledge.
Counihan Carole & van Esterik Penny. (Eds.). 2008. Food and Culture. A Reader. 2nd edition. London & New York: Routledge.
Dolphijn, Rick. 2004. Foodscapes: Towards a Deleuzian Ethics of Consumption. Delft: Eburon Publishers.
Mintz, Sidney W. (2002) The Anthropology of Food and Eating. In: Annual Review of Anthropology, Vol.31, pp. 99-119.
Mintz, Sidney W. (1985) Sweetness and Power: The Place of Sugar in Modern History. Harmondsworth: Penguin Books.
Zuordnung im Vorlesungsverzeichnis
Letzte Änderung: Mo 17.10.2022 08:29
The students learn to
· understand anthropological theory and practice in the context of (food) consumption,
· recognize food consumption both as basic need and status marker within societies,
· to understand different, 'cultural-based' influences on living and consuming conditions,
· to comprehend the impact of 'globalisation' through consumption patterns,
· students are trained to discuss and analyse case studies on the basis of the existing theoretical anthropological approaches.
The methodology of the course includes:
+ short input sequences
+ presentation of documentations and videos
+ discussion of anthropological texts, text & film analysis
+ topical working groups with particular assignments (e.g. fieldwork, interviews, text/material analysis)
+ all steps supported by blended learning (Moodle)