.
Anthropology of Food
Study Course Description
Course Description Statuss:Approved
Course Description Version:4.00
Study Course Accepted:02.02.2024 12:25:36
| Study Course Information | |||||||||
| Course Code: | KSK_197 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Sociology; Social Anthropology | Target Audience: | Sociology | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Agnese Bankovska | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Social Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Dzirciema street 16, Rīga, szf rsu[pnkts]lv | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Bachelor’s degree; basic knowledge in anthropology. | ||||||||
| Objective: | The objective of the course is to introduce students to current research directions and topics in the anthropology of food, covering both the main theoretical frameworks and the most commonly used methods. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Ethical Food | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | research location | |||||||
| 2 | Food and Social Connections | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | research location | |||||||
| 3 | Food, Environment and Body | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | research location | |||||||
| 4 | Food, Identity and Belonging | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | research location | |||||||
| 5 | Student Presentations | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | E-Studies platform | |||||||
| 6 | Food of the Future | Lectures | 1.00 | E-Studies platform | |||||
| Classes | 1.00 | E-Studies platform | |||||||
| Assessment | |||||||||
| Unaided Work: | Students independently study the course literature, take part in seminars, prepare presentations, write an impressions article and a final essay. In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal. | ||||||||
| Assessment Criteria: | Students’ active participation in seminars, presentation, impressions article, final essay. | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students understand the topics covered in the course, the theoretical and empirical aspects and are familiar with the required readings. | ||||||||
| Skills: | Analytical and theoretical skills, in the context of the topics covered in the course, theoretical and methodological directions. | ||||||||
| Competencies: | Get oriented in the current directions and topics of food anthropology. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Visa literatūra ir angļu valodā un piemērota gan latviešu, gan angļu plūsmas studentiem | ||||||||
| 2 | Ange, Olivia and Berliner, David. 2015. Introduction: Anthropology of Nostalgia – An-thropology as Nostalgia in Anthropology and Nostalgia. Pp. 1-16. Berghahn Books. | ||||||||
| 3 | Carsten, Janet. 1995. The Substance of Kinship and the Heat of the Hearth: Feeding, Personhood, and Relatednessamong Malays in Pulau Langkawi. American Ethnologist. 22 (2): 223-241. | ||||||||
| 4 | DeLind, Laura, B. 2006. Of bodies, place and culture: re-situating local food. Journal of Agricultural and Environmental Ethics. 19:121–146 | ||||||||
| 5 | Evans, David. 2012. Beyond the Throwaway Society: Ordinary Domestic Practice and a Sociological Approach to Household Food Waste. Sociology 46 (1): 41-56. | ||||||||
| 6 | Fischler, Claude. 1988. Food, Self and Identity. Social Science Information. 27: 275-293. | ||||||||
| 7 | Grossman Alyssa. 2009. Memory meal: tasting the past in post-communist Romania. East-West Cultural Passage. 8: 20-42. | ||||||||
| 8 | Holt Giménez, Eric, and Annie Shattuck. 2011. Food Crises, Food Regimes and Food Movements: Rumblings of Reform or Tides of Transformation? Journal of Peasant Studies 38(1): 109–144. | ||||||||
| 9 | Klein, Jakob. A. et.al. 2014. Introduction: Ethical Eating and (Post) socialist Al-ternatives In Ethical Eating in the Postsocialist and Socialist World. Jung, Yu-son et.al. eds. Pp. 1-25. University of California Press. | ||||||||
| 10 | Loftsdóttir, Kristín. 2014. Iceland, Rejected by McDonald’s: Desire and Anxieties in a Global Crisis. Social Anthropology 22(3): 340–353. | ||||||||
| 11 | Mann, Anna, M. et. al. 2011. Mixing Methods, tasting fingers. Notes on an ethnographic experiment. HAU: Journal of Ethnographic Theory. 1 (1): 221-243. Society 30: 744–777. | ||||||||
| 12 | Mithril, Charlotte et. al. 2012. Guidelines for the New Nordic Diet. Public Health Nutrition.15 (10): 1941–1947. | ||||||||
| 13 | Murcott, Anne. 1997. Family meals – a thing of the past? In Food, health and identity Caplan, Pat ed. Pp. 32-50. Routledge. | ||||||||
| 14 | Roos, Gun et.al. 2001. Men, masculinity and food: interviews with Finnish carpenters and engineers. Appetite. 37: 47-56 | ||||||||
| 15 | Sahlins, Marshall. 2011. What kinship is (part one). Journal of the Royal Anthropological Institute 17 (1): 2-19. | ||||||||
| 16 | Sutton, David. 2011. Memory as a Sense: A Gustemological Approach. Food, Culture, Society. 14 (4): 468-475. | ||||||||
| Additional Reading | |||||||||
| 1 | Billig, M. 2002. Banal Nationalism. London: Sage Publications. | ||||||||
| 2 | Blumberg, Renata. 2014. Placing Alternative Food Networks: Farmers’ Markets in Post-Soviet Vilnius, Lithuania. In Ethical Eating in the Postsocialist and Socia-list World. Jung, Yuson et.al. ed. Pp. 69-93. University of California Press. | ||||||||
| 3 | Fjellström, Christina. 2004. Mealtime and meal patterns from a cultural perspective. Scandinavian Journal of Nutrition, 48 (4): 161-164. | ||||||||
| 4 | Gabriel, Cynthia. 2005. Healthy Russian Food is Not-for-Profit. In Michigan Discussion in Antrhopology. Pp. 183-222. Ann Arbor, MI: MPublishing, University of Michigan Library. | ||||||||
| 5 | Graeber, David. 2011. “Consumption.” Current Anthropology 52(4): 489–511. | ||||||||
| 6 | Holtzman, Jon D. 2006. Food and Memory. Annual Review of Anthropology 35(1): 361–378. | ||||||||
| 7 | Mincyte, Diana. 2009. Self-made women. Informal dairy markets in Europeanizing Lithuania. In Food and Everyday Life in the Post-socialist World. Caldwell, Melissa. L. ed. Pp. 78-101. Bloomington: Indiana University Press. | ||||||||
| 8 | Sahlins, Marshall. 2011. What kinship is (part two). Journal of the Royal Anthropological Institute 17: 227-242. | ||||||||
| 9 | Sutton, David. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford & New York: Berg. | ||||||||
| 10 | Trubek, Amy, B. 2008. The taste of place. A cultural journey into terroir. Pp. 18-53. University of California Press. | ||||||||
| 11 | Wilk, Richard. 2010. Power at the Table: Food Fights and Happy Meals. Critical Methodologies 10: 428-436 | ||||||||
| Other Information Sources | |||||||||
| 1 | Video materiāli par kursā apskatāmajām ēdiena tēmām no Youtube, dokumentālās filmas./Video materials on the food topics covered in the course from Youtube, documentaries. | ||||||||
