070241 PK Project Course Global History of Food - Food in the City (2014W)
Continuous assessment of course work
Labels
FOOD in the CITY
Researching into global food history, and especailly into urban food supply, means explaining the evolution of a global food sytem 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 and thus related migration, 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 to cities? 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 popular food behavior and attitudes in different cities? What kind of impact has production of foodstuff within the city?
Researching into global food history, and especailly into urban food supply, means explaining the evolution of a global food sytem 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 and thus related migration, 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 to cities? 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 popular food behavior and attitudes in different cities? What kind of impact has production of foodstuff within the city?
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).
- Registration is open from Mo 08.09.2014 00:00 to Tu 23.09.2014 23:59
- Registration is open from Mo 06.10.2014 00:00 to We 08.10.2014 23:59
- Deregistration possible until Fr 31.10.2014 23:59
Details
max. 25 participants
Language: German, English
Lecturers
Classes (iCal) - next class is marked with N
Unter
- Tuesday 07.10. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 14.10. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 21.10. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 28.10. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 04.11. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 11.11. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 18.11. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 25.11. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 02.12. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 09.12. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 16.12. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 13.01. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 20.01. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
- Tuesday 27.01. 12:30 - 15:30 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
Information
Aims, contents and method of the course
In his standard work on the European cultural history of food, Massimo Montanari comes to the conclusion that we are all city folks based on three principles of urban food supply. First, the delocalization of the food system enables him to explain that in the 19th and 20th centuries in particular; the connection between food and place of residence has become ever more distant, and on the same way closer. This development resulted from the revolutionized means of transportation and industrial techniques for conserving food. Secondly, Montanari argues that urban, modern food supply is to a greater degree subject to the principles of uniformity than, say, the change of seasons and eating patterns according to the invention of tradition; based on so-called cultural, religious and ethnic bonding. Thirdly, Montanari notes the exemplary character of urban food for all groups of the population. This last principle is especially relevant since massive inter-continental migrations started shaping the conformation of global cities and eating habits there.
Assessment and permitted materials
Writing and presenting a research paper.
Active participation in classroom, the individual research process, and presentation of research results will be evaluated according the ratio of 40:30:30 percent.
Required formats will be explained in detail.
Helpful guidelines can be accessed at EUI's resources for candidates: http://www.eui.eu/Documents/DepartmentsCentres/SPS/Profiles/Schmitter/IdealResearchProposal.pdf (2014-09-02)
Active participation in classroom, the individual research process, and presentation of research results will be evaluated according the ratio of 40:30:30 percent.
Required formats will be explained in detail.
Helpful guidelines can be accessed at EUI's resources for candidates: http://www.eui.eu/Documents/DepartmentsCentres/SPS/Profiles/Schmitter/IdealResearchProposal.pdf (2014-09-02)
Minimum requirements and assessment criteria
The aim of this course is to use data from different fields of studies in order to learn about the function of global cities in the development of foodstuff in general, and particularely different eating patterns, especially related to migration in urban spaces.
Selection of topics need to be accorded with fellows in order to compile a common project design.
Selection of topics need to be accorded with fellows in order to compile a common project design.
Examination topics
Interactive finding of topic which can be investigated according to availability of sources, limiting objective and scope of the individual research.
Cross readings in teams
Presentation of advances and final version (results) of research
Cross readings in teams
Presentation of advances and final version (results) of research
Reading list
Pilcher, Jeffrey (ed.) The Oxford Handbook of Food History. Oxford: University Press 2012
Atkins, Peter/ Peter Lummel/ Derek J. Oddy (eds): Food and the City in Europe since 1800. Ashgate: Burlington 2007 (Fachbibliothek Geschichtswissenschaftten: SE I 393)
Atkins, Peter/ Peter Lummel/ Derek J. Oddy (eds): Food and the City in Europe since 1800. Ashgate: Burlington 2007 (Fachbibliothek Geschichtswissenschaftten: SE I 393)
Association in the course directory
MA Globalgeschichte: PK Angewandte Globalgeschichte (10 ECTS) | MA Geschichte: PK Angewandte Geschichte der Neuzeit (10 ECTS) |
Last modified: Mo 07.09.2020 15:30