SCH-51806 Food Heritage and History: Gender, Food and Cultural Heritage Governance

Vak code vorig jaar: (RHI-53306)


Studiepunten 6.00

One day excursion8
Individual Paper14
Learning supported by IT
Literature study36
Problem-based learning5
Course coordinator(s)dr. MPM van der Burg
dr. C Sato
HB Munro
S Holtslag
MT van Wissen
Lecturer(s)guest lecturers
Examiner(s)dr. MPM van der Burg
dr. C Sato

Language of instruction:


Assumed knowledge on:

Basic knowledge of social sciences

Continuation courses:

Other gender courses; history courses and final thesis (gender/ history/studies)


Food heritage is to be found in great culinary, medical and religious traditions as well as in so-called small traditions that structure communities and is based on shared indigenous and local knowledge. Food is key for culture; traditions in food production, processing and consumption are central to cultural identity and heritage.
This course will examine the ways gender intersects with preservation, presentation or revival of food as cultural heritage. We analyse what or whose food past is highlighted and how food heritage is used serving agricultural practices, tourism, health promotion, and social cohesion and revitalization. We critically analyse how selection processes on the local level up to international heritage programmes impact food related practices. Food heritage practices and projects are assessed from a critical historical perspective. Differentiation according to gender while intersecting with dimensions such as class, ethnicity, urban/rural, and religion will be dealt with. The course embeds the findings in Western ideology and in conceptualisations of culture, tradition, heritage and history, which have influenced the heritage discussions and practices all over the world.

Learning outcomes:

After successful completion of this course, the student is expected to be able to:
- discuss the linkages between food heritage and history within the current debates such as on heritage management, intercultural dialogue, staged and performed heritage, authenticity, and cultural integrity;
- explicate the diverging and changing economic, social-political and cultural meanings of food heritage;
- identify the historic antecedents of contemporary food heritage practices and projects;
- critically assess projects and discussions on food heritage, especially from an integrated cultural, economical, political and historical point of view, while integrating gender aspects that intersect with other dimensions such as class, ethnicity, locality, and religion.


- review literature, visual materials, heritage displays nd presentations;
- assess project proposals and existing projects;
- participate in lectures and discussions;
- prepare Individual and group assignments.


Assignments; paper and presentation; written examination.


Lecture selected by the lecturers will be made available on the EDUweb.

Verplicht voor: WUGASBSc Minor Gender Aspects of Sustainable Food Systems1AF