Universität Wien

230157 SE Comedo Ergo Sum: Food and Diet, Science and Technology (2012W)

5.00 ECTS (2.00 SWS), SPL 23 - Soziologie
Prüfungsimmanente Lehrveranstaltung

An/Abmeldung

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

Details

max. 25 Teilnehmer*innen
Sprache: Englisch

Lehrende

Termine (iCal) - nächster Termin ist mit N markiert

Montag 08.10. 14:15 - 15:30 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Mittwoch 10.10. 17:00 - 18:30 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Montag 15.10. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Mittwoch 17.10. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Montag 22.10. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Mittwoch 24.10. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Montag 29.10. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Montag 05.11. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien
Mittwoch 07.11. 14:15 - 16:45 Seminarraum STS, NIG Universitätsstraße 7/Stg. II/6. Stock, 1010 Wien

Information

Ziele, Inhalte und Methode der Lehrveranstaltung

Food studies scholars regularly claim that 'food is cultural', by which they mean that food and eating are situated in local or regional practices or foodways. Meanwhile scientific knowledge about diet and nutrition purports to be universal. This course explores an emerging literature on the ways that science and technology, and scientists and engineers, work to reconstitute food as a stable immutable subject despite its plural cultural contexts and transitive material nature. The course will touch upon a variety of central topics in this recent literature at the intersection of food studies and STS: standards setting and the nature of commodities; food safety and the politics of risk; the food consumer-citizen as an (imagined) agent in (neoliberal) politics; the moralization of everyday eating and dietary practices; and the branding, labeling, and market-making of science for consumption. Across these diverse topics we will focus on how the material is leveraged (either tamed or exploited) to settle cultural or political disputes. The goal is to look at this new literature and the new techniques from this intersection of food and STS to build a toolkit for thinking about food and power.

As the course title playfully suggests, food and eating form an intimate part of everyday life and are therefore closely linked to identity and notions of the self. Throughout we will therefore discuss the ways these technoscientific reconfigurations of food constitute new subjectivities, new notions of the eater and consumer self, as well resistances and counter-narratives.

Art der Leistungskontrolle und erlaubte Hilfsmittel

Mindestanforderungen und Beurteilungsmaßstab

Prüfungsstoff

Literatur


Zuordnung im Vorlesungsverzeichnis

Letzte Änderung: Mo 07.09.2020 15:39