Warning! The directory is not yet complete and will be amended until the beginning of the term.
240198 SE Anthropology of Food and Consumption (P4) (2012S)
Approaches to the social phenomenon under globalised conditions
Continuous assessment of course work
Labels
Anwesenheitspflicht in der ersten Einheit!
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).
- Registration is open from We 01.02.2012 00:01 to Su 26.02.2012 23:59
- Deregistration possible until Su 11.03.2012 23:59
Details
max. 40 participants
Language: English
Lecturers
Classes (iCal) - next class is marked with N
- Wednesday 21.03. 09:00 - 14:00 Hörsaal C, NIG 4. Stock
- Wednesday 06.06. 09:00 - 14:00 Hörsaal C, NIG 4. Stock
- Friday 08.06. 09:00 - 14:00 Übungsraum (A414) NIG 4. Stock
- Wednesday 13.06. 09:00 - 14:00 Hörsaal C, NIG 4. Stock
- Thursday 21.06. 09:00 - 14:00 Seminarraum D, NIG 4. Stock
Information
Aims, contents and method of the course
Assessment and permitted materials
Small field work, presentation, compilation of a term paper
Minimum requirements and assessment criteria
Teaching objectives:
The course introduces anthropological theories and approaches referring to 'consumption' as a social phenomenon. The complexity of the concept is made comprehensible through practical examples and anthropological case studies about food and consumption. Methodologically the students are urged to study important theoretical texts and discuss them in the context of selected regional case studies. Further they experience applying anthropological theories about food and consumption to societal practice. The elusive phenomenon 'consumption' thus becomes more comprehensible.
Learning targets:
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 course introduces anthropological theories and approaches referring to 'consumption' as a social phenomenon. The complexity of the concept is made comprehensible through practical examples and anthropological case studies about food and consumption. Methodologically the students are urged to study important theoretical texts and discuss them in the context of selected regional case studies. Further they experience applying anthropological theories about food and consumption to societal practice. The elusive phenomenon 'consumption' thus becomes more comprehensible.
Learning targets:
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.
Examination topics
The methodology of the course includes:
· lectures (including e.g. presentation of fieldwork about consumption in Latin America)
· films and videos
· discussions of anthropological literature, texts & film analysis
· working groups with special assignments on different topics
· small fieldwork about consumption (done by students incl. documentation and analysis) supported by blended learning
· lectures (including e.g. presentation of fieldwork about consumption in Latin America)
· films and videos
· discussions of anthropological literature, texts & film analysis
· working groups with special assignments on different topics
· small fieldwork about consumption (done by students incl. documentation and analysis) supported by blended learning
Reading list
Appadurai Arjun. 1986. The social life of things. Commodities in cultural perspective. Cambridge. Cambridge University Press.
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.
Howes, David. 1996. Cross-Cultural Consumption. Global Market, Local Realities. London/New York, Routledge
MacBeth, Helen [Ed. 1997. Food preferences and taste: continuity and change (The anthropology of food and nutrition; 2). Providence, RI [u.a.]: Berghahn Books.
Macbeth, Helen and Jeremy MacClancy [Eds.] 2004. Researching food habits: methods and problems (The anthropology of food and nutrition; 5 ). New York, NY [u.a.]: Berghahn Books.
Miller, Daniel (Ed.) 2002. Consumption: critical concepts in the social sciences. Volumes 1-4. London: Routledge.
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.
Howes, David. 1996. Cross-Cultural Consumption. Global Market, Local Realities. London/New York, Routledge
MacBeth, Helen [Ed. 1997. Food preferences and taste: continuity and change (The anthropology of food and nutrition; 2). Providence, RI [u.a.]: Berghahn Books.
Macbeth, Helen and Jeremy MacClancy [Eds.] 2004. Researching food habits: methods and problems (The anthropology of food and nutrition; 5 ). New York, NY [u.a.]: Berghahn Books.
Miller, Daniel (Ed.) 2002. Consumption: critical concepts in the social sciences. Volumes 1-4. London: Routledge.
Association in the course directory
Last modified: Mo 07.09.2020 15:40
Considering 'consumption' both as basic need and as possibility to express preferences and structures of power, the course highlights the social, cultural and practical importance of (food) consumption for the formation of societies worldwide.