240519 SE MM3 Tastes and Distastes: Explorations in the Anthropology of Food (2023W)
Continuous assessment of course work
Labels
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.The use of AI tools (e.g. ChatGPT) for the attainment of partial achievements is only allowed if explicitly requested by the course instructor.
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 Fr 01.09.2023 00:01 to Mo 25.09.2023 23:59
- Deregistration possible until Mo 16.10.2023 23:59
Details
max. 25 participants
Language: English
Lecturers
Classes (iCal) - next class is marked with N
Wednesday
11.10.
09:45 - 13:00
Übungsraum (A414) NIG 4. Stock
Wednesday
25.10.
09:45 - 13:00
Hörsaal C, NIG 4. Stock
Thursday
09.11.
09:45 - 13:00
Übungsraum (A414) NIG 4. Stock
Thursday
18.01.
09:45 - 13:00
Seminarraum D, NIG 4. Stock
Monday
22.01.
13:15 - 16:30
Hörsaal C, NIG 4. Stock
Tuesday
30.01.
09:45 - 13:00
Seminarraum A, NIG 4. Stock
Information
Aims, contents and method of the course
Assessment and permitted materials
Course requirements:
- Attendance and active participation in class: 10%
- Completion of various tasks (esp. reading and writing short essays) during the
semester: 25%
- Peparation of a specific topic and oral presentation: 20%
- Final seminar paper: 45%
- Attendance and active participation in class: 10%
- Completion of various tasks (esp. reading and writing short essays) during the
semester: 25%
- Peparation of a specific topic and oral presentation: 20%
- Final seminar paper: 45%
Minimum requirements and assessment criteria
Min. 75% attendance
All assignments have to be completed satisfactorily.
According to the above percentages, the individual achievements will be assessed as follows:
1 = very good
2 = good
3 = satisfactory
4 = sufficient
5 = failed
All assignments have to be completed satisfactorily.
According to the above percentages, the individual achievements will be assessed as follows:
1 = very good
2 = good
3 = satisfactory
4 = sufficient
5 = failed
Examination topics
See "Assessment and permitted materials"
Reading list
General and introductory texts:Counihan, Carole, and Susanne Højlund (eds.). 2018. Making Taste Public : Ethnographies of Food and the Senses. London: Bloomsbury Academic.
Counihan, Carole Penny Van Esterik (eds.). 1997. Food and Culture: A Reader. New York & London: Routledge.
Gronow, Jukka. 1997. The Sociology Of Taste. London: Routledge.
Klein, Jakob A., and James L. Watson (eds.). 2016. The Handbook of Food and Anthropology. London, New York: Bloomsbury Academic.
Korsmeyer, Carolyn. 2015. Making Sense of Taste: Food and Philosophy. Ithaca, NY: Cornell University Press.
Macbeth, Helen (ed.) 1997. Food Preferences and Taste: Continuity and Change. New York, Oxford: Berghahn Books.
MacClancy, Jeremy M., Henry, Jeya, and Helen Macbeth (eds.). 2007. Consuming the Inedible: Neglected Dimensions of Food Choice. New York, Oxford: Berghahn Books.
Rouby, Catherine et al. (eds.). 2002. Olfaction, Taste, and Cognition. Cambridge: Cambridge University Press.
Vercelloni, Luca. 2016. The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art. Sensory Studies. London: Routledge.
Warde, Alan. 1997. Consumption, Food and Taste: Culinary antinomies and commodity culture. London [et al.]: SAGE Publications Ltd.Reading assignments will be made available to the students in class and on Moodle.
Counihan, Carole Penny Van Esterik (eds.). 1997. Food and Culture: A Reader. New York & London: Routledge.
Gronow, Jukka. 1997. The Sociology Of Taste. London: Routledge.
Klein, Jakob A., and James L. Watson (eds.). 2016. The Handbook of Food and Anthropology. London, New York: Bloomsbury Academic.
Korsmeyer, Carolyn. 2015. Making Sense of Taste: Food and Philosophy. Ithaca, NY: Cornell University Press.
Macbeth, Helen (ed.) 1997. Food Preferences and Taste: Continuity and Change. New York, Oxford: Berghahn Books.
MacClancy, Jeremy M., Henry, Jeya, and Helen Macbeth (eds.). 2007. Consuming the Inedible: Neglected Dimensions of Food Choice. New York, Oxford: Berghahn Books.
Rouby, Catherine et al. (eds.). 2002. Olfaction, Taste, and Cognition. Cambridge: Cambridge University Press.
Vercelloni, Luca. 2016. The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art. Sensory Studies. London: Routledge.
Warde, Alan. 1997. Consumption, Food and Taste: Culinary antinomies and commodity culture. London [et al.]: SAGE Publications Ltd.Reading assignments will be made available to the students in class and on Moodle.
Association in the course directory
Last modified: Fr 06.10.2023 13:48
In the first sessions in October and November, we get to know different approaches in anthropology and other disciplines. During these weeks, the students will read and summarise in writing a number of articles and book chapters on the subject.
The students will then individually explore selected topics which will be presented and discussed in the second part of the course in January. The students are expected to be interested in the subject and to participate actively in discussions.