Universität Wien FIND

Bedingt durch die COVID-19-Pandemie können kurzfristige Änderungen bei Lehrveranstaltungen und Prüfungen (z.B. Absage von Vor-Ort-Lehre und Umstellung auf Online-Prüfungen) erforderlich sein. Melden Sie sich für Lehrveranstaltungen/Prüfungen über u:space an, informieren Sie sich über den aktuellen Stand auf u:find und auf der Lernplattform moodle. ACHTUNG: Lehrveranstaltungen, bei denen zumindest eine Einheit vor Ort stattfindet, werden in u:find momentan mit "vor Ort" gekennzeichnet.

Regelungen zum Lehrbetrieb vor Ort inkl. Eintrittstests finden Sie unter https://studieren.univie.ac.at/info.

070216 SE Research Seminar Applied Global History - History of food (2021S)

Representation and practice in arts and crafts

10.00 ECTS (4.00 SWS), SPL 7 - Geschichte
Prüfungsimmanente Lehrveranstaltung
GEMISCHT

An/Abmeldung

Hinweis: Ihr Anmeldezeitpunkt innerhalb der Frist hat keine Auswirkungen auf die Platzvergabe (kein "first come, first serve").

Details

max. 25 Teilnehmer*innen
Sprache: Englisch

Lehrende

Termine (iCal) - nächster Termin ist mit N markiert

We are planing both onsite-units and remote teaching.

Dienstag 16.03. 10:45 - 13:30 Digital
Dienstag 23.03. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 13.04. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 20.04. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 27.04. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 04.05. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 11.05. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 18.05. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 01.06. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 08.06. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 15.06. 10:45 - 13:30 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9
Dienstag 29.06. 10:45 - 13:45 Hybride Lehre
Seminarraum Geschichte 3 Hauptgebäude, 2.Stock, Stiege 9

Information

Ziele, Inhalte und Methode der Lehrveranstaltung

Objectives
In this double-length seminar, students are supposed to develop a research question and deliver a profound paper that fulfils the same criteria as required for the master thesis. Therefore it is, in a sense, the trial run for the master thesis. Consequently, we strongly advise against bringing this course forward to the first or second semester. It would be best not to enrol in another seminar course parallel to this extensive research seminar. The weekly workload would exceed the curricular expectations for one semester.

Content
By looking back, food has always also played a role in art. Stone Age cave painters used vegetable juice and animal fats as binding ingredients in their paints. The Egyptians carved pictographs of crops and bread on hieroglyphic tablets. During the Renaissance, Giuseppe Arcimboldo, a painter for the Habsburg court in Vienna, and later, for the Royal Court in Prague, painted whimsical puzzle-like portraits of facial features composed of fruits, vegetables, and flowers.

Especially in European baroque times the art of “staging” foods became more and more spectacular (and “exotic”) leading to different forms of performances in the field of contemporary art where food plays an essential role. The “Wiener Aktionismus”, and most of all the “Orgienmysterientheater” of Hermann Nitsch marks a worldwide discussed artistic position in this context. But we have to look also at the representation of food in the applied arts, for example the visual language of menus and posters or advertising campaigns (only to quote “Mac Donalds”), involving also perspectives on food representation in films.

(Many more examples continue to our days.)

However, how much does the representation of food and organic matters for painting involve global history? What would be a peculiar global historical perspective on food history and art? These are only the initial objectives to explore, but yet they will accompany us in our investigations.

Art der Leistungskontrolle und erlaubte Hilfsmittel

The following working skills are expected:
In-depth practice in research techniques, scholarly writing, citing, and the formulation of a relevant research historical question.
The ability to identify sources and methods appropriate for elaborating a thoughtful and extensive paper.
The ability to identify the current state of research on selected topics.

Mindestanforderungen und Beurteilungsmaßstab

Students are allowed only one unexcused absence from the assigned on-site sessions (excl. Covid-19-related demonstrable impediments). Attendance is mandatory for all online sessions.
- Group presentation is mandatory [onsite/digital].
- On-time submission of assignments:
To ensure good academic practice, the professors may invite students to a grade-relevant interview after submitting the seminar paper, which must be completed positively.

Prüfungsstoff

Active participation in discussion [on site/discussion forum on Moodle];; development of a research question (exposé); oral group presentation [substitute: digital] incl. handout; submission of the preliminary bibliography and a part of the paper of approx. 20.000 characters (7 pages) and a revised version after obligatory feedback discussion. The final paper of approx. 55,000 characters plus bibliography.
Grading Standard:
All written submissions to be uploaded on Moodle will be checked using the plagiarism software turnitin. Performance assessment will be based on the following:
- Discussion participation includes various feedback forms to other participants* (constructive, technically correct contributions and engagement in discussing presentations): 30 points.
- Oral feedback including handout: 30 points
- Preliminary part of the MA thesis: 40 points (deadlines are not negotiable)
Grading:
1 (very good) 100-90 points
2 (good) 89-81 points
3 (satisfactory) 80-71 points
4 (sufficient) 70-60 points
5 (insufficient) 59-0 points

Literatur

Sharon Butler, "A Brief History of Food as Art
From subject to statement, food has played a role in art for millennia"
SMITHSONIAN JOURNEYS QUARTERLY
JANUARY 13, 2017 https://www.smithsonianmag.com/travel/food-art-cultural-travel-180961648/
The complete list TBA on Moodle

Zuordnung im Vorlesungsverzeichnis

MA Globalgeschichte und Global Studies
MA Geschichte: Schwerpunkt Globalgeschichte

Letzte Änderung: Di 15.06.2021 14:28