Course Syllabus
| Semester & Location: |
Fall 2024 - DIS Copenhagen |
| Type & Credits: |
Elective Course - 3 credits |
| Major Disciplines: | |
| Prerequisite(s): |
None. |
| Faculty Members: |
Morten Hedegaard Larsen, current students use Canvas inbox |
| Time & Place: |
Mondays & Thursdays, 8:30-9:50 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.
|
Description of Course
“Tell me what you eat, and I’ll tell you who you are”. Quite possibly the most famous words in the entire history of food-writing, that phrase, issued by 19th-century epicure, politician, lawyer, and gastronome, Jean Anthelme Brillat-Savarin, has never been truer than it is today. Food has always been closely linked to identity, both our individual identity and our collective identity. Food and its perceived values are both dividing and uniting forces and are deeply interwoven in the fabric of our societies and communities.
In this course, we will look at the connection between what (and how) you eat and who you are or identify as. We will use examples from various food cultures globally, but will maintain a particular focus on the Danish/Nordic food culture, which has gone through immense changes over the last three decades powered by both national and global forces while still retaining many traditional features that makes it distinct or authentic. Especially, we will focus on how different Copenhagen communities and neighbourhoods - and associated spaces and places - use different foodscapes in order to distinguish themselves from others while building new commensalities. We will be exploring both the restaurant scene and everyday (private) food consumption and associated events; including aspects of food culture like communal eating, social food movements and get an understanding of how we as consumers are influenced by social/human mechanisms as much as price.
Eating is more than sustenance and enjoying the taste of it. Whether we buy food from a high-end market stall or a discount supermarket and eat it, we communicate meaning that creates identities, maintains social bonds, and sustains (sub)cultures. This makes eating not only a nutritional act but also a social and cultural act.- and even performative and mediatized if we so choose, raising a multitude of interesting questions like:
Why do highly educated urban women seem to prefer organic food? Why do people on low-incomes seemingly have a “preference” for unhealthy diets? How has the New Nordic gastronomic wave translated into mainstream consumption? Can a conventionally grown Spanish cucumber be considered authentic? How is a new food practice or trend established?
During our classes, we’ll make the subject come to life by talking to chefs, farmers, public health officials, artisans, about what Danes eat, and what it reveals about their respective cultures.
In this course, you will get acquainted with the anthropological and sociological perspectives on the topic of food, both at micro-consumption level but also exploring the broader food system and its (social) power dynamics and important stakeholders that hold the key to a sustainable transformation of our food systems.
In between, we will go out and explore Copenhagen and sample food.
Learning Objectives
The overall objective of the course is to enable students to understand the disparate social and cultural meanings of food. The course aims to endow them with a strong sense that food is more than what is served on a plate and provide them with a valuable toolkit filled with impressions, experiences, approaches, and concepts with which they would be able to better understand the practice of eating.
By the end of the course, students should have:
- developed a sense of the culinary cultures of Denmark and other countries and how these relate to broader cultures;
- enhanced understanding of food culture in their home country and other countries after using Denmark as a case model
- an understanding of how to analyze the role of food in forging an identity on an individual and collective levels;
- developed a sense of how to think critically about food as a reflection of social, political, and economic phenomena;
- enhanced their understanding of the evolving role of gastronomy and the role of culture in reshaping a cultural identity;
- greater knowledge of the fields of anthropology and sociology and how these disciplines approach the study of food
- the ability to use anthropological methods of inquiry to critically reflect on the role of food in culture in cultural practice;
Readings
There is no textbook for this course and most readings are found exclusively on Canvas.
Anthropological Theory
- Ariel, A. (2012). The Hummus Wars. Gastronomica: The Journal of Food and Culture. 12. 34-42.
- Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. London: Routledge & Kegan Paul.
- Jönsson et. al (2021)What Is Commensality? A Critical Discussion of an Expanding Research Field
-
Fox, R. (2016).Food and Eating: An Anthropological Perspective. Social Issues ResearchCentre.
- (2008) CONSUMING AUTHENTICITY, Cultural Studies, 22:5, 724-748
- Karrebæk, M., S. (2012) "What's in Your Lunch Box Today?": Health, Respectability, and Ethnicity in the Primary Classroom
Journal of Linguistic Anthropology , May 2012, Vol. 22, No. 1 (May 2012), pp. 1- 22 - Demant, J., & Jarvinen, M., Constructing maturity through alcohol experience-Focus group interviews with teenagers.
This is a selection of the course readings. The complete readings will be available on Canvas.
Field Studies
During the semester the two field studies will provide the possibility to explore and taste. The field studies are on:
- Copenhagen Hospitality College (Valby)
-
Food Walk Nørrebro where we will taste and explore how different groups live, work and eat together
Expectations of the Students
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.
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.
Evaluation
Students will be evaluated on their ability to understand, discuss and communicate theories within Anthropology of Food as well as interpret them meaningfully. These skills will be the primary focuses in evaluations. Group work in class and in the field as well as the student's ability to contribute to a group effort will be taken into account for the grade.
Grading
Your grade consists of the following elements:
1. Class engagement (20%). Engagement entails among others: active participation in class discussions, preparation for each class, reflection on readings and sessions, active participation in field studies, sharing and writing of journals in and outside of class.
Evaluation criteria (Ongoing):
- Demonstrate having read carefully for each session
- Participate actively in class discussions
- Contribute with original perspectives from previous experience, courses
- Doing assignments carefully and timely
- Partaking constructively in field studies
2. Creating Collective Identities - Group presentations and upload
15%In this assignment students are to present the main points from an assigned text- see below for selection - to the rest of the class.
The presentation should also contain a question for discussion that reflects the themes of the assigned literature- collective identities.The presentation is to be no longer than 8 minutes and can - besides slides - also contain video or other material that can benefit the understanding of the text and subject being presented.
Students are to upload a pdf of the presentation to Canvas on the day of presentation.Evaluation Criteria:
Ability to present the main points from the assigned text in a clear and convincing manner
Ability to relate the text more generally to the concept of Collective Identities- this should be reflected in the question for discussion.
Ability to reflect critically on the main points of the assigned text and its theoretical framework and/or conclusions, if relevant
Ability to relate knowledge (literature) from the course in the presentation to the topics of the assigned text
3. Anthropological Food "thick descriptions" of different Copenhagen streets, neighborhoods and food Places/Spaces (25%)
This assignment demands that you go out and explore Copenhagen in assigned groups- allocated groups areas can be found at the bottom of this assignment. Each group should get acquainted with their provided street and surrounding area.
It is important that the thick description reflect different times of day, so recurrent visits are encouraged.
Students are not required to buy expensive food goods, but through their meeting with the food offers in Denmark (hot dog stand, café latte, products in the supermarket), students are required to reflect on the cultural constellation of what they eat and consume. Strong posts will not only describe those foods, practices and places, but analyze them, and the reflection itself will be evaluated for the quality of its insights, references to readings, interpretations, and writing. The analysis could, for instance, show-case the student's ability to use the concept, Cultural/Economic Capital by Bourdieu,
You may include photos and drawings that you deem relevant to the assignment, but a reflection that is only images, or images with very short captions will not receive a high grade.
The evaluation criteria:
- Ability to provide observations that provides a sense of "being there" as a reader.
- Ability to relate your analytical example to class and to the literature from class and, if relevant, literature you have found yourself (2-3 texts). You must use Bourdieu and Fischler in your interpretations.
- Clarity of style and coherence in the interpretation of the people, food offerings, surroundings and history.
4. Written analysis of Food Places and Spaces based on a Field Study or own choice of food space/place. Individual Thick description- similar to group thick description but with more use of course knowledge and theory- please see evaluation criteria below.
40%
The essay/thick description should be between 1200-1500 words + two photos
Instructions on the written assessment of Food Places and Spaces of Change
- Desk research and background information about the area of the place/space: E.g., From reading about the place, Vesterbro is the old slaughterhouse area and moreover, the old red light district where some of the worlds first porn stores opened in late 1969. The neighborhood has undergone significant modernization, and the street now cuts through one of the hippest neighborhoods in Copenhagen, which presumably made Vesterbro very attractive for young adults with a good career who wanted to live in the center (Remember references)
- Describe the designated area of this palce/space: what do you observe yourself (e.g., "I observe an active social life at Istedgade, Sønderboulevard in the neighborhood, Vesterbro in Copenhagen. There is a vast variety of bars, restaurants, bodegas, porn shop open at night, wine bars, cafés, pizza slides places, kebab, kiosks and small fancy fast food places. (I would ask the group to visit specific streets in e.g.Vesterbro).
- Describe the designated place/space (e.g., The Kiosk, Vesterbro, Make the reader think she or he is in this place - Be descriptive). Add photos which illustrates the atmosphere at this place.
- Interpret how the background information about the area and what you observed in the area and the marked can say something about the market's customers' taste and food priorities and not least identity. Refer to relevant theories from the course- the "capitals" for instance.
- Interview some of the 'locals' if you get the impression that they can- and would like - to help you get even more insights into the area you are investigating. You are not required to interview anyone if you do not feel comfortable doing this, or feel that interviewing does not add to you thick description in any meaningful way.
The evaluation criteria:
- Ability to select a relevant case in relation to the overall theme of "change in relation to food"
- Ability to describe your observations and situate it properly in context (remember the history of the place).
- 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 - minimum 2 texts from class- and other relevant literature if relevant. Slides and lectures do not count as literature.
- Clarity of style and coherence of argumentation.
Further instructions will be given in class.
| Assignment |
Percent |
| Class Engagement |
20% |
Creating Collective Identities - Group presentations and upload |
15% |
| Written analysis of Food Places and Spaces based on a Field Study or own choice of food space/place. |
40% |
|
Anthropological Food "thick descriptions" of different Copenhagen neighborhoods and food Places/Spaces |
25% |
To be eligible for a passing grade in this class you must complete all of the assigned work.
Academic Regulations
Use of Electronic Devices in the Classroom - Electronic devices such as laptop computers, mobile phones, tablet devices, etc. are NOT allowed in class. Please be sure that all cell phones are put away and are set to “off” prior to the beginning of the class or a meeting. However, in some specific cases, I may request you to use your computer or tablet for quick/ad-hoc research on the Internet. Any misuse of trust will be reflected in your engagement grade. Students who violate this policy can be requested to leave.
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:
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