| CODE | SOC2060 | ||||||
| TITLE | Sociology of Eating and Cooking | ||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||
| MQF LEVEL | 5 | ||||||
| ECTS CREDITS | 4 | ||||||
| DEPARTMENT | Sociology | ||||||
| DESCRIPTION | This study-unit focuses on two central parts of the sociology of food, the consumption and the transformation of food. Regarding food consumption we shall tackle issues such as the evolution of dietetics and the consequent representation of the ideal human body; religious or cultural food classification as a reflection of a certain ‘Order of the World' and we will conclude by observing the relation between food discourses and national identities. Lectures on food transformation will focus on transmission process. We will especially look at the different social perspectives when cooking is learned through practice or through written text (recipe books etc). Study-unit Aims In a general perspective this study unit aims to show how food practices and food representations are social facts that reproduce a social order through everyday practice. The study-unit also aims at giving students the theoretical tools developed recently in social studies to understand food choices. Learning Outcomes 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - analyse food practices as social facts - reveal social organization through the observation of food practices. 2. Skills: By the end of the study-unit the student will be able to: - identify social distinctions from a culinary perspective. - understand everyday individual or collective food choices in a social perspective Main Text/s and any supplementary readings - Goody Jack, Cooking,Cuisine and Class: A Study in Comparative Sociology, Cambridge University Press, 1982. - De Certeau Michel, The Practice of Everyday Life, University of California Press. 1984. - L. Watson James, L. Caldwell Melissa (editors), The Cultural Politics of Food and Eating, Wiley-Blackwell, 2005. - Counihan Carole, Van Esterik Penny (editor), Food and culture: a reader, Routledge, 2007. |
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| STUDY-UNIT TYPE | Lecture | ||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Elise Pisani Billiard |
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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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