Universität Wien

124261 KO Critical Media Analysis (2016W)

Foodstuff, Diets, Table Manners: Food Cultures and Cultural Studies

6.00 ECTS (2.00 SWS), SPL 12 - Anglistik
Continuous assessment of course work
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 30 participants
Language: English

Lecturers

Classes (iCal) - next class is marked with N

  • Monday 10.10. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 17.10. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 24.10. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 31.10. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 07.11. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 14.11. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 21.11. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 28.11. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 05.12. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 12.12. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 09.01. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 16.01. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 23.01. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17
  • Monday 30.01. 16:00 - 18:00 Raum 5 Anglistik UniCampus Hof 8 3E-O1-17

Information

Aims, contents and method of the course

If we understand culture as "a particular way of life, which expresses certain meanings and values not only in art and learning but also in institutions and ordinary behavior" (Williams, The Long Revolution), food becomes "an object of particular fascination" for Cultural Studies (Ashley et al., Food and Cultural Studies).

From within the conceptual framework of Paul du Gay et al.'s investigation Doing Cultural Studies, we will be doing Cultural Studies by examining everyday food practices. Eating, cooking and food shopping will be explored in an Anglophone context in relation to broader questions about national identity, ethnicity, gender and social status.

The course sets out, firstly, to review, and apply, key theoretical concepts of Cultural Studies. Concepts of semiotics and multimodality, secondly, add up to a methodological toolkit that will enable students to critically analyse the complex meanings encoded in the most ordinary phenomena of everyday culinary life.

Aimed at BA students and teacher trainees, this course is thus designed to contribute to both the theoretical understanding and methodological skills involved in critical media analysis. Readings, viewings and class discussions will be supplemented by online performance, group research and peer feedback.

Assessment and permitted materials

In-class and online participation; midterm exam; group research projects.

Minimum requirements and assessment criteria

Participation (in-class and online performance) - 1/3;
midterm exam (based on readings, pass mark 50%) - 1/3;
group research project (proposal and presentation) - 1/3.

Examination topics

Course readings.

Reading list

Readings will be made available on Moodle.

Before the first session, please read

(1) Hall, Stuart. "Encoding, Decoding." The Cultural Studies Reader. Ed. Simon During. London: Routledge, 1993. 90-103.
https://moodle.univie.ac.at/pluginfile.php/2640967/mod_resource/content/1/SH-Encoding-Decoding.pdf
(You have to read only pages 100 to 103: "We identify three hypothetical positions ...".)

(2) Kellner, Douglas, and Jeff Share. "Critical Media Literacy Is Not an Option."; Learning Inquiry 1.1 (2007): 59-69.
http://link.springer.com/article/10.1007%2Fs11519-007-0004-2

Association in the course directory

Studium: UF 344, BA 612, BEd 046
Code/Modul: UF 4.2.5-426, BA07.3; BEd 08a.2, BEd 08b.1
Lehrinhalt: 12-4260

Last modified: Mo 07.09.2020 15:33