Universität Wien

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

5.00 ECTS (2.00 SWS), SPL 24 - Kultur- und Sozialanthropologie
Prüfungsimmanente Lehrveranstaltung
DIGITAL

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

An/Abmeldung

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

Details

max. 15 Teilnehmer*innen
Sprache: Englisch

Lehrende

Termine (iCal) - nächster Termin ist mit N markiert

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 the ÜR as a study zone during the digital sessions. However, they would need to use their own laptops/tablets and head phones.

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

Information

Ziele, Inhalte und Methode der Lehrveranstaltung

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.

Art der Leistungskontrolle und erlaubte Hilfsmittel

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%

Mindestanforderungen und Beurteilungsmaßstab

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.

Prüfungsstoff

See "Art der Leistungskontrolle"

Literatur

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.

Zuordnung im Vorlesungsverzeichnis

Letzte Änderung: Do 11.05.2023 11:28