Universität Wien

070192 AR Workshop on Methods: Food in a global world. Global history 19th and 20th century (2015S)

3.00 ECTS (2.00 SWS), SPL 7 - Geschichte
Continuous assessment of course work

Food matters most of the people, most of their time. And, it is a field of history. Indeed, in many ways, food history deals with worldwide issues, such as food exchange over the planet, commodity chains, economic implications of producing, distributing and retailing food, and food ways of different societies, places, and in different times. However, global food history is quite a new field of expertise, merging global history approaches and methods with themes related to historical aspects of food. In this course global food history will be limited to 19th and 20th century, a time period in which the distance between centers of productions, and markets of retailing food became a very characteristic of daily food supply and consumption.
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. 25 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

  • Wednesday 11.03. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 18.03. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 25.03. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 15.04. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 22.04. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 29.04. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 06.05. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 13.05. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 20.05. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 27.05. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 03.06. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 10.06. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 17.06. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)
  • Wednesday 24.06. 15:00 - 16:30 (ehem. Hörsaal 45 Hauptgebäude, 2.Stock, Stiege 8)

Information

Aims, contents and method of the course

Researching into global food history means explaining the evolution of a global food system that brings distant social actors, ecologies, and places, into new complex and often contradictory relations. This is first and foremost a matter of fact for the time of industrialization when increasingly global markets globalized also eating patterns everywhere.
Relevant questions of research could be: What factors shape the transport, storage and delivery of food s? Which foods were introduced according to their relatively easy transportability over, well developed grids and its high acceptance by the public? How has the supply and storage process changed? How do markets reflect particular social and economic conditions? What influences do have popular food behavior and attitudes in different places? What is food security in comparison to food soverentity?, etc.

Assessment and permitted materials

Due to asigned individual tasks and responsabilities for the sake of course's organization, a good sense of mutual reliability is expected.

Required Class Work and Grading Policy
Class participation and responsabilities (discussion, presentations and assignments) 2/3
Research pproposal 1/3
Details on criteria of evaluation will be announced in detail.

Minimum requirements and assessment criteria

This course offers a training in how to write a good proposal of a topic individually chosen within the abovementioned frame in time and places.
The main questions to meet for a good proposal are:
State your central question clearly.
Explain its importance.
Say what you plan to do.
Say why you plan to do it.
Be realistic about your research goals.

Examination topics

Students will undertake a step-by-step process with weekly assignments in order to write a good proposal. Besides participation in class, and also individual presentations of readings and/ or findings will be scheduled.
Academic integrity is fundamental to the process of learning and evaluating academic performance. Academic dishonesty will not be tolerated. Academic dishonesty includes, but is not limited to, the following: cheating, plagiarism, tempering with academic records and examinations, falsifying identity, and being accessory to acts of academic dishonesty. Please, refer to the code of conduct of the School of Philological and Cultural Studies: http://phil-kult.univie.ac.at/code-of-conduct/

Reading list

Please check basic texts and additional titles here:
http://www.loc.gov/rr/scitech/tracer-bullets/foodhistorytb.html#basic (Last accessed on February 17, 2015).

Association in the course directory

MA Geschichte 2014: Methodenworkshop (3 ECTS) |

Last modified: Mo 07.09.2020 15:30