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European Cultures and Mentalities in Historical and Comparative Perspective
( ESP-SOCO-10071 ) 2011 - 2012
P. SCHOLLIERS (email: Peter.Scholliers@vub.ac.be)
Specialised
6 study points in the 1st semester and 150 hours of study time
26 contacthours Lecture ( P. SCHOLLIERS )
6 study points in the 1st semester and 150 hours of study time
26 contacthours Lecture ( P. SCHOLLIERS )
Competences
The teaching aims at providing students with a long-term view of cultural
developments in Europe, as well as with the way social researchers study
this development (methods, sources, approaches). This journey into the past
starts in the 18th century, but most attention will be paid to the 19th and 20th
centuries. The purpose is to question the concept of "European culture",
to pay attention to diversity in Europe, and to look at cultural changes over
time. Mind, the lecturing very deliberately considers the whole of Europe,
and is not focusing on the EU.top
developments in Europe, as well as with the way social researchers study
this development (methods, sources, approaches). This journey into the past
starts in the 18th century, but most attention will be paid to the 19th and 20th
centuries. The purpose is to question the concept of "European culture",
to pay attention to diversity in Europe, and to look at cultural changes over
time. Mind, the lecturing very deliberately considers the whole of Europe,
and is not focusing on the EU.top
Previous knowledge
General insights in social and cultural history; broad knowledge of social theories.
Master in Human Sciences
top
Master in Human Sciences
top
Content
The course considers the history of food as a good "proxy" of general cultural
developments. Food is much more than satisfying plain bodily functions;
food and drink is about enjoyment, frustrations, and above all, social and cultural
life. This goes beyond the simple act of eating or drinking: it involves how food
is cooked, who is eating with whom and where, how people talk and write about
food, how food is used to celebrate, who does the shopping and the dishes, et cetera.
Since long, the history of food has been studied, and many social researchers have
stressed the function of food and drink as a cultural phenomenon. Hence, food history
is used in this course to learn about mentalities and cultures in Europe.
Various themes will be discussed, among which 'Food and Health', 'Food of the Elite',
'Gender, Age and Food', 'Snacks and Fast Food', or 'Food and Identity Construction'.
Broad social and economic historical developments will also be considered.
top
developments. Food is much more than satisfying plain bodily functions;
food and drink is about enjoyment, frustrations, and above all, social and cultural
life. This goes beyond the simple act of eating or drinking: it involves how food
is cooked, who is eating with whom and where, how people talk and write about
food, how food is used to celebrate, who does the shopping and the dishes, et cetera.
Since long, the history of food has been studied, and many social researchers have
stressed the function of food and drink as a cultural phenomenon. Hence, food history
is used in this course to learn about mentalities and cultures in Europe.
Various themes will be discussed, among which 'Food and Health', 'Food of the Elite',
'Gender, Age and Food', 'Snacks and Fast Food', or 'Food and Identity Construction'.
Broad social and economic historical developments will also be considered.
top
Study Material
A reader is available, which includes articles dealing with the above mentioned themes.
Via PointCarré, students have access to information, notes, powerpoints etc., at
<http://pointcarre.vub.ac.be/index.php> .
Complementary study material:
A website [built by the students of this course] (http://www.vub.ac.be/SGES/foodlinks)
contains a selection of URL's dealing with culture and food history.
top
Via PointCarré, students have access to information, notes, powerpoints etc., at
<http://pointcarre.vub.ac.be/index.php> .
Complementary study material:
A website [built by the students of this course] (http://www.vub.ac.be/SGES/foodlinks)
contains a selection of URL's dealing with culture and food history.
top
Mode Assessment
Assessment is based on:
1) the writing of an essay (maximum: 3,000 words, all in), in which each student
presents a food or drink item that she/he considers as representative (for one's city,
region, family, country, community etc). Brief oral presentation (MAXIMUM
10 minutes) during lectures. Written version to be handed in in December.
IMPORTANT: the written version is a SCIENTIFIC report, which implies
a regular reference system, adequate language, academic approach, notes etc.
(40 % of final mark)
2) the collecting of internet addresses that deal with the history of food (max. 5 internet
addresses; WITH brief annotations) (hand in in December) (10 %)
3) the critical reading and presentation of one paper of the reader [a small group of
students choose one paper, and present it to the class according to a strict order] (20 %)
4) oral exam (discussion of the paper + one topic that has been discussed during class) (30%)
Example of oral exam question:
a) Why would food be a good proxy for cultural differences within Europe?
b) Explain the relationship between food and identity?
c) Discuss the cultural context of obesity.
top
1) the writing of an essay (maximum: 3,000 words, all in), in which each student
presents a food or drink item that she/he considers as representative (for one's city,
region, family, country, community etc). Brief oral presentation (MAXIMUM
10 minutes) during lectures. Written version to be handed in in December.
IMPORTANT: the written version is a SCIENTIFIC report, which implies
a regular reference system, adequate language, academic approach, notes etc.
(40 % of final mark)
2) the collecting of internet addresses that deal with the history of food (max. 5 internet
addresses; WITH brief annotations) (hand in in December) (10 %)
3) the critical reading and presentation of one paper of the reader [a small group of
students choose one paper, and present it to the class according to a strict order] (20 %)
4) oral exam (discussion of the paper + one topic that has been discussed during class) (30%)
Example of oral exam question:
a) Why would food be a good proxy for cultural differences within Europe?
b) Explain the relationship between food and identity?
c) Discuss the cultural context of obesity.
top
Additional Information
Students must participate actively in the course by reading texts, consulting internet pages,
and discuss. ==> IT IS CRUCIAL THAT ALL STUDENTS ARE PRESENT IN ALL
LECTURES FROM THE START OF TEACHING, since the students' active participation
requires complex organisation.
and discuss. ==> IT IS CRUCIAL THAT ALL STUDENTS ARE PRESENT IN ALL
LECTURES FROM THE START OF TEACHING, since the students' active participation
requires complex organisation.
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