HIØA00742U Food, Eating and Culture in Southeast Asia

Volume 2014/2015
Education
Udbydes efter Studieordning for Asienstudier på BA-niveau med specialisering i de centrale fag Indologi, Japanstudier, Kinastudier, Koreastudier, Sydøstasienstudier og Tibetologi, 2010-ordningen og Studieordning for kandidatuddannelsen i Asienstudier 2008-ordningen og

Studieordning for tilvalgsstudiet på BA-niveau i Sydøstasienstudier 2007-ordningen og

Studieordning for kandidatuddannelsen i Asienstudier 2008-ordningen
Content

This course is all about the passion of food and eating in Southeast Asia. Via  lectures, discussion and sporadic food tasting sessions, you will be challenged with varied approaches to study food and eating in all its variety and importance in Southeast Asia. We shall explore: How and why food holds the power to bind people together or to set groups apart? How do food and eating construct and transform identites? How are national cuisines made? How do people connect food and eating to ritual, symbols and health care systems? Do men and women eat different types of food and why? These questions and many more will be linked with the study of food production and consumption to examine societal processes such as political-economic value-creation, the social construction of memory and symbolic meanings attached to food and eating. All students in this course will be invited to a ToRS international food workshop to listen to world leading experts on food study talk about ”Food, Identity and Social Change.”

Learning Outcome

BA 2010-ordning:
Sydøstasiatisk realia 1 (fagelementkode HIØB00671E eller HTHB00671E)
Sydøstasiatisk realia 2 (fagelementkode HIØB00741E eller HTHB00741E)
Sydøstasiatisk realia 3 (fagelementkode HTØB00761E eller HTHB00761E)

BA Tilvalg 2007-ordning:
Sydøstasiatisk Realia A (fagelementkode HSØB10051E)
Sydøstasiatisk Realia B (fagelementkode HSØB10061E)

KA 2008-ordning:
Tværfagligt tema (fagelementkode HFKK00356E eller HFKK00372E)
Tekstbaseret emne (fagelementkode HFKK00316E eller HFKK00341E)
Emnekursus A (fagelementkode HFKK00387E eller HFKK00386E)
Formidling (fagelementkode HFKK00326E eller HFKK00355E)
Emnekursus B (fagelementkode HFKK00371E eller HFKK00328E)

Counihan, Carole and Penny van Esterik (eds.). 1997. Food and Culture. London: Routledge.

Other readings to be announced later.

Lectures, discussions, food tasting sessions and an international workshop
  • Category
  • Hours
  • Guidance
  • 272
  • Lectures
  • 28
  • Preparation
  • 112,5
  • Total
  • 412,5
Credit
15 ECTS
Type of assessment
Other
Criteria for exam assesment