Universität Wien
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240525 SE Anthropology of Food (P4) (2022S)

5.00 ECTS (2.00 SWS), SPL 24 - Kultur- und Sozialanthropologie
Continuous assessment of course work
REMOTE

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.
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. 15 participants
Language: English

Lecturers

Classes (iCal) - next class is marked with N

Update 7.3.2022: The first and last session will be conducted digital as well. Students can use ÜR as a studyzone.

Only the first and the last session will be conducted in presence. All other sessions will be held online via Zoom. Due to the respective applicable distance regulations and other measures, adjustments may be made.

Students of the seminar can use ÜR as a studyzone during the digital sessions.

  • Thursday 10.03. 09:00 - 13:00 Digital
  • Thursday 17.03. 09:45 - 11:15 Digital
  • Thursday 24.03. 09:45 - 11:15 Digital
  • Thursday 31.03. 09:45 - 11:15 Digital
  • Thursday 07.04. 09:45 - 11:15 Digital
  • Thursday 28.04. 09:45 - 11:15 Digital
  • Thursday 23.06. 09:45 - 13:00 Digital
  • Thursday 30.06. 09:45 - 14:45 Digital

Information

Aims, contents and method of the course

The course will be an introduction to the broad field of the Anthropology of Food. It specifically will focus on aspects related to social relations, gender, identity and religion.
It will be organised as a “Collaborative Online International Learning” (COIL) course. Collaboration partner will be the Department of Anthropology at Gadjah Mada University (UGM) in Yogyakarta, Indonesia, with Dr Sita Hidayah as co-lecturer. In the first and last teaching unit, we will meet in the seminar room, all other classes will be held online (via Zoom) only. However, the students will be able to use a seminar room at the Department.
In the first few weeks, the topic will be introduced by short lectures, key texts and discussions in the online classroom. As a main goal of the course is to experience international and intercultural collaboration in study and research, small groups of students from UGM and the Univ. of Vienna will work together on projects that will include empirical research in their respective social environments. The language of communication will mainly be English. Interim and final reports will be presented in class.
Requirements for participation in this course are the ability and willingness to work collaboratively with colleagues from a different socio-cultural and academic background. The UGM students will probably all work on and present case studies from Indonesia. An interest in that region would therefore be beneficial.

Assessment and permitted materials

Assessment criteria: total 100%
Reading mandatory texts, writing short essays and active participation in class: 20%
Project work and reports: 40%
Final seminar paper (due by 31 July 2022): 40%

Minimum requirements and assessment criteria

Attendance is required throughout the semester. In order to get a positive grade, you need at least 60 out of a possible 100 points. The following grading scale will be used:
1 ("sehr gut"): 90-100 points
2 ("gut"): 80-89 points
3 ("befriedigend"): 70-79 points
4 ("genügend"): 60-69 points
5 ("nicht genügend"): 0-59 points
The lecturers 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). From winter term 2019/20 the plagiarism software 'Turnitin' has been used for courses with continuous assessment.

Examination topics

See "Art der Leistungskontrolle"

Reading list

CAPLAN, Pat (eds.) 1997. Food, Health and Identity. London & New York: Routledge.
CARSTEN, Janet. 1995. The Substance of Kinship and the Heat of the Hearth: Feeding, Personhood and Relatedness among Malays in Pulau Langkawi. American Ethnologist 22 (2): 223-241.
COUNIHAN, Carole. 1999. The Anthropology of Food and Body: Gender, Meaning and Power. New York & London: Routledge.
COUNIHAN, Carole. 2004. Food and Gender: Identity and Power. London u.a.: Routledge.
COUNIHAN, Carole & VAN ESTERIK, Penny (eds.) 1997. Food and Culture: A Reader. New York & London: Routledge.
HARBOTTLE, Lynn. 2000. Food for Health, Food for Wealth: Ethnic and Gender Identities in British Iranian Communities
JANOWSKI, Monica & KERLOGUE, Fiona (eds.) 2007. Kinship and Food in South East Asia. Copenhagen: Nias Press.
KLEIN, Jakob A. & WATSON, James L. 2015. The Handbook of Food and Anthropology
WEICHART, Gabriele + VAN EEUWIJK, Peter (eds.) 2007. Food Chains: Eating drinking, feeding – framing social relations. Anthropology of Food, special issue S3, Dec. 2007.
ZELLER, Benjamin et al. (eds.) 2014. Religion, Food, and Eating in North America. New York: Columbia Univ. Press.

Association in the course directory

Last modified: Th 11.05.2023 11:28