| CODE | TTC1402 | |||||||||
| TITLE | Food Culture | |||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | |||||||||
| MQF LEVEL | 5 | |||||||||
| ECTS CREDITS | 4 | |||||||||
| DEPARTMENT | Tourism Management | |||||||||
| DESCRIPTION | This study-unit will explore methods related to the behaviour surrounding food production, distribution and consumption, with case material from specific areas including Malta, other Mediterranean islands and part of the mainland. The study-unit will look at some of the main factors leading to a globalization of food and aims to classify the changes and notes their concrete and specific impacts on everyday eating. The study-unit is bound to rely heavily on historical factors, but will also look at relatively recent food-related events especially at the way cooking methods transformed traditional food over time and the changing patterns of eating behaviour taking specific regions, and particular foods as case-studies. Study-unit Aims: This study-unit will help students to comprehend food-related activities to other aspects of human activity. Students will also discuss issues related to the relative importance given to food in different cultures as seen through cultural representation. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Identify the various aspects of the uses of food in connection with culture and everyday practices; - Appreciate the relationship between body, food and sociocultural identity and its effects on modern food consumption; - Discern the role of the choice of food in the construction of modern social identity; - Appreciate the causes for change in food consumption patterns with special reference to food produced and consumed at home and also the food prepared and eaten in restaurants. 2. Skills: By the end of the study-unit the student will be able to: - Systematically evaluate the roles played by different types of foods and their quality; - Make food choices objectively and rationally from available resources; - Appreciate and act upon pressures created by social practices connected to food consumption; - Assess foods on offer in order to make intelligent choices. Main Text/s and any supplementary readings: - L. Mason, (ed) Food and the Rites of Passage, Prospect Books (2002), Totnes. - C. M. Counihan & P. Van Esterik (eds), Food and culture: a reader (2nd ed), New York: Routledge, 2008. - R. C. Wood, The sociology of the meal, Edinburgh: Edinburgh University Press, 1995. - J. Germov & L. Williams, A Sociology of Food & Nutrition: The Social Appetite, (3rd ed), Australia: Oxford University Press, 2009. |
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| STUDY-UNIT TYPE | Lecture and Seminar | |||||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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