Course Syllabus
European Food History |
| Semester & Location: |
Fall 2024 - DIS Copenhagen |
| Type & Credits: |
Elective Course - 3 credits |
| Major Disciplines: |
Anthropology, Food Studies, History |
| Faculty Members: |
Morten Hedegaard Larsen (current students please use the Canvas Inbox) |
| Time & Place: |
13:15-14:35 Monday & Thursday Important regarding access to our classroom S26-100 (Skindergade 26, 1st floor): (Your DIS ID CARD does not work here)
This will open the green gate and the two following doors.
|
Course Description
The aim of the course is to provide students with knowledge and insights into the development of food in European societies. The course will cover a wide range of topics in order to provide different historical narratives from selected European Countries with an emphasis on the gastronomic, political and social sides of changing food habits, products, cuisines and systems- including some agricultural perspectives when relevant.
The course - and its lectures- is academically focused on three time periods that all helped shape European Food practices into its current forms and variations. The different lectures are intended to reflects the diversity of Europes changing food cultures while also allowing for some collective European narratives.
- Food in Europe after the Columbian Exchange 1500-1800th Century
- Industrialization and food 1800-1945
- Food in (Post)Modernity 1945 and onwards
Learning Objectives
Knowledge of food cultures in different European countries
- Knowledge of the historic reasons and factors behind different cuisines
- Knowledge of main actors and structures influencing food in Europe historically
- Ability to discern between different food cultures and their origins
- Ability to analyse and describe what social and technological developments can change food cultures
- Ability to critically discuss and examine theories relating to historical food narratives/discourses
Faculty
Morten Hedegaard Larsen holds a PhD in Food Studies/Sociology (2016 Planning and Development, Aalborg University) and has published papers on food myths, agricultural experiences and social factors to explain obesity, for instance. Originally he holds a MA in Communication Studies from Roskilde University (2010). He wrote master thesis on the development of the Western Food Market. For the last five years Morten has held positions as assistant professor and post.doc at Aalborg University and Copenhagen University. There he acted as lecturer, coordinator and developer at the masters program Integrated Food Studies and taught courses on communication, staging and consumption of food, innovation and entrepreneurship, food concept design and sustainable food systems. In recent years he has also been involved in food innovation and food start-up research projects. Morten was, also, the first communications officer for the largest Danish food hall "TorvehallerneKBH". With DIS since 2021.
Readings (these are examples of texts and not the full curriculum)
Goody, J. (1982) Cooking, Cuisine and Class
MINTZ, S. W. (1985). Sweetness and power: the place of sugar in modern history. New York, N.Y., Viking
Food and Age in Europe, 1800-2000
Jensen, T. (red.), Nyvang, C. (red.), Scholliers, P. (red.) & Atkins, P. (red.), 2019, Abingdon, Oxon: Routledge. 184 s. (Routledge Studies in Modern European History; Nr. 65).
Jensen (2014) Pork, Beer, and Margarine Danish Food Consumption 1900-2000:
National Characteristics and Common Nordic Traits
Food & History, vol. 12, n° 2 (2014), pp. 3-37
Mennel. S. On the Civilizing of Appetite
Article in Theory Culture & Society · June 1987
Braudel, F. (1979) "Eating and Drinking"
(From the book "The Structure of Everyday Life").
Gentilcore, D. (2016) Ch. 8 Liquid Food: Drinking for Health
In Food and Health in Early Modern Europe
Field Studies
Carlsberg Campus and Experience Centre
Food Walk Copenhagen - Food on a Budget throughout history
Academic Expectations
I expect you to attend all class sessions unless prevented by an emergency. If you are not in class, you cannot participate. I expect you to complete all the assigned reading and come to class prepared to discuss it in depth. I expect you to turn in assignments on time.
Students are not allowed to use a laptop or smartphone in class. Considerations will, of course, be taken if you have special needs for a computer for note-taking. Please speak to the Office of Academic Support to request accommodations.
All students are expected to have completed the course readings before class so that we can discuss the material at the right level. It is important to be well prepared for class because I may randomly select students to give key points on the readings for that day.
Students are expected to participate actively in all classes and field studies and be open-minded to their fellow student’s contributions to the class. The aim is to establish an environment where we can learn from each other as well as from the texts and cases we engage with, and you are expected to actively support this approach.
Approach to Teaching
The methods used to cover class materials include lectures, videos, discussions, individual and group presentations, guest lectures, and field trips. Periodically we will split up into smaller groups to review and analyze the material more thoroughly. The course will have several out-of-the-class-room sessions on location to experience the different facets of food first hand. Students are expected to be able to find and be at the external locations on time. The external locations will not be far from DIS's location and maps and addresses will be given in advance. Office hours are held after class or by appointment.
Evaluation
Students will be evaluated on their ability to understand, discuss and communicate theories and knowledge regarding European Food History from different academic disciplines as well as their ability to interpret and contextualize them meaningfully. These skills will be the primary focuses in evaluations. Group work and assignments in class and in the field as well as the student's ability to contribute to a group effort will also be taken into account for the grade.
Grading
Your grade consists of the following three elements:
Group Assignment: Food in Europe Now and Then
Make a 10-minute in-class presentation where you disseminate your knowledge concerning your assigned region/event/diet to your fellow students. See below for assignments and groups (groups will be assigned a couple of weeks into the semester).
Upload the presentation (Powerpoint, PDF or other similar document). This document should contain no less than 6 slides (and no more than 10) together with a brief paper (no more than a 1000 words long) where you detail your findings. You should use at least three academic sources (peer-reviewed references) to support your findings in the paper (these can be from class) plus any other sources you find relevant (newspapers, popular articles…)
For all groups I have provided one piece of literature that should aid the work, and which can count as one of the three academic sources if used in the presentation/upload.
Evaluation Criteria
Ability to find and disseminate relevant literature regarding the assigned region/event/diet
Clarity of argumentation and findings
Ability to answer the main question using both history and contemporary knowledge.
Ability to understand changing food consumer habits and preferences in the relevant historical context
- Ability to show how historical consumption affects present day consumption and understanding of food and diets
Product: Oral Presentation and poster/paper upload (to Canvas)
Go shopping with History- Copenhagen
In this assignment students are to go explore and shop in Copenhagen in self-assigned groups on their own.
In order to complete the assignment each group should purchase a food or drink for the class to enjoy at our next in-class session. The food or drink should be an illustrative example of how environmental and/or cultural concerns affect modern European consumers.
The groups should also try and document how the chosen food is consumed, sold and marketed - how/why do these outlets appeal to contemporary consumers?
Lastly, please relate your food/drink (and/or observations of its outlet) to a minimum of one piece of class literature - for instance food and identity (Bourdieu) or Lupton's theories on the body and self, or Cavanaugh's discussion of culture, terroir and value.
Instructions:
Join a group under People/Groups in Canvas
Explore and Shop in groups (you will get a full session to do so- please consult Canvas Calendar)
Upload a brief text to Canvas of no more than 600 words including a picture of the food/drink and one picture of its retail outlet.
Present and serve the food drink for class at the next in-class session.
DIS will reimburse up to 300 kroners per group for these food purchases (remember you are purchasing tastings for 20 people).
Paypal is strongly recommended in order to secure a smooth re-imbursement from DIS.
Evaluation Criteria:
- Ability to describe/analyse both the food and- if relevant- its retail outlet
- Ability to relate to Course Literature (Bourdieu, Lupton and Cavanaugh are recommended literature in this assignment)
- Knowledge of the food's history and possible role in European cuisine.
- Ability to find a relevant food as called for in the instructions.
Individual Assignment: Essay Food and Societal Historical Changes
Product: Individual Essay
In this essay students are required to pick a historical time period and specific context (late Renaissance in Italy, for instance).
Students should contextualize this period’s changing food consumption and dietary changes and argue for why they believe these changes to be the most significant of the period and region.
The ensuing discussion should include defining key actors (both groups and individuals) and possible societal events that helped shape the food consumption and dietary patterns of the day.
Lastly students should try and discuss how/if these changes still are visible and important in the food culture of the region.
The essay is to be between 1600 and 1800 words. The essay should adopt a Harvard Citation style. The essay should not contain any pictures and diagrams and other data illustration should be used sparingly.
The evaluation criteria:
Ability to select a relevant time period and region and situate it properly in its historical context.
Ability to show knowledge of relevant actors and institutions/organizations with powers to yield change in food consumption and dietary habits.
Analytical skills that goes beyond the mere descriptive level by connecting analytical points to other analytical points and produce a coherent reflection –particularly in the discussion.
Ability to relate your analytical example to class and to the literature from class and, if relevant, literature you have found yourself.
Clarity of style and coherence of argumentation.
Active Participation in Class, on Field Studies
Evaluation criteria (Ongoing):
- Demonstrate having read carefully for each session
- Participate actively in class discussions
- Contribute to Group work and assignments
- Contribute with original perspectives from previous experience, courses
- Doing assignments carefully and timely
- Partaking constructively in field studies
| Assignment |
Percent |
| Food in Europe - Now and Then |
25% |
Go shopping with History- Copenhagen |
15% |
|
Essay Food History and Societal Change |
40% |
|
Active Participation |
20% |
Academic Regulations
Please make sure to read the Academic Regulations on the DIS website. There you will find regulations on:
DIS - Study Abroad in Scandinavia - www.DISabroad.org
Course Summary:
| Date | Details | Due |
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