Universität Wien

070288 EX Excursion (2017W)

Vienna’s Food Hotspots. A field trip.

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


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


max. 25 participants
Language: English


Classes (iCal) - next class is marked with N

This course needs to be partially blocked on Saturdays. Please, reserve about four hours on the following dates:
October 23, November 18, 2017, and
January 13, 2018.

Tuesday 10.10. 10:45 - 12:15 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
Friday 20.10. 13:15 - 14:45 Hörsaal 16 Hauptgebäude, Hochparterre, Stiege 5
Tuesday 31.10. 10:45 - 12:15 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
Saturday 18.11. 10:30 - 14:00 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
Saturday 13.01. 14:00 - 16:00 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10
Tuesday 30.01. 10:45 - 12:15 Seminarraum Geschichte 1 Hauptgebäude, 1.Stock, Stiege 10


Aims, contents and method of the course

The combination of scientific research themed interviews and, visual instructions on site enriches the knowledge of places and their history. Therefore, excursions are part of the study program. The main topics of the research and the excursions into the city are: how food reached the city and how the distribution of the urban markets has changed over the centuries; which legal and organizational steps had to and must have been done to obtain a licence for running an eatery in town; coffee houses, street food and the bourgeoisie invention of leisure time activities like strolling meeting in public restaurants; the role of the Heurigen in the 18th century, and that of the Salettl (of Italian Saletta, "small hall") in the 19th century; the emergence of city tourism in the imperial Habsburg capital and the invention of the "Viennese cuisine" as an expression of it; etc.

Assessment and permitted materials

Criteria for awarding marks:
1. The organization and preparation of meetings with a specialist of the Municipal and Provincial Archives of Vienna, the visit of different open marketplaces and one major food distributor at the periphery (REWE International at Wiener Neudorf) as well as different types of eateries in town. This yields 50% of the grade.
2. The writing of concise texts about two of the excursions for online publishing -- is 20% of the grade.
3. Revision and editing of all texts submitted by your peers in order to tune the common text into a uniform format. Values 30% of the grade.
Teamwork is essential.
For a positive grade, at least 51% of the above-mentioned requirements need to be fulfilled.

Minimum requirements and assessment criteria

Participation and compare Criteria for awarding marks.

Examination topics

Compare above

Reading list

Literature in English:

Graml, Gundolf. “Tourism and National Identiy. The Case of Austria.” http://atb.hypotheses.org/16

Kaye, Rachel. “The Death of the Würstelstand.” In Delicious Migration. Street Food in a Globalized World. Kaller, Martina, John Kear and, Markus Mayer (eds). Globalsouth Press. Washingthon, D.C. 2017.

Möhring, Maren: “Food for Thought: Rethinking the History of Migration to West Germany through the Migrant Restaurant Business. Journal of Contemporary History. 49, 1: 209-227
Article first published online: January 7, 2014; Issue published: January 1, 2014
Scholliers, Peter, and Anneke Geyzen. ‘Upgrading the Local: Belgian Cuisine in Global Waves’, Gastronomica. The Journal of Food and Culture 10 (2010) 49-56.

Association in the course directory

PM4: Globalgeschichte

Last modified: Mo 07.09.2020 15:30