RSO-22306 Food Culture and Customs

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Personal experience with food in different cultures.

Contents:

Different cultures and customs in food are analysed from anthropological and sociological perspectives. Concepts such as culture, ethics, social class, lifestyle, industrialization, food democracy and cuisine are discussed. Examples are given of social and cultural functions of food. The history and food chain of different foods are discussed. Gastronomy, restaurants, food in the media, the eating industry and food movements are topics.

Learning outcomes:

- understand and explain the main cultural and social concepts and perspectives related to food and eating;
- understand and explain the interaction of technology and society in different food trends and movements;
- apply different cultural and social classifications to analyse specific foods, cuisines and supply chains;
- describe and relate the symbolic, religious, cultural and social meanings of food and eating to daily life, news, media coverage or policy;
- question the ethical dilemma's in food in general and of the food supply chain in particular;
- discuss the socio-cultural embeddedness of food and eating in different circumstances.

Activities:

Lectures, guest lectures, excursion, tutorials debating literature and group assignments.

Examination:

Written examination on the content of all lectures and the literature.

Literature:

Readings from textbooks and articles made available through Eduweb.