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Lecturer(s)
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Zajícová Naďa, Mgr. Ph.D.
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Švátorová Anna, PhDr. Ph.D.
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Course content
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1. Introduction to the anthropology of food and eating, an overview of basic concepts, topics and approaches 2. Food as a subject of sociocultural anthropology and an indicator of cultural elements and meanings (culinary triangle by C. Levi-Strauss, formation of food preferences by M. Meadová, categorization of diet and life cycles and social events by M. Douglas, pig as a sign of cultural differences by M. Harris, taste in food and social stratification by P. Bourdieu, etc.) 3. Food and everyday life: cultural values, social roles and tactics (M. de Certeau) 4. Food, culture and identity 5. Food, globalization and migration 6. Food, memory and senses 7. Food and the sacred: technology, food preparation, ritual 8. Food and eating as a symbol of status in the past and present 9. Food, power and ideology
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Learning activities and teaching methods
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Lecture supplemented with a discussion, Seminar classes, Self-study of literature
- Preparation for an examination (30-60)
- 59 hours per semester
- Presentation preparation (report) (1-10)
- 6 hours per semester
- Contact hours
- 39 hours per semester
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| prerequisite |
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| Knowledge |
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| to characterize and explain the most important theoretical concepts of anthropological thinking |
| to characterize and describe approaches to the study of sociocultural phenomena from an anthropological perspective |
| to describe the difference between individual anthropological subdisciplines and schools |
| Skills |
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| to use electronic information sources |
| to use printed information sources |
| to understand and interpret a professional text in a foreign language |
| to understand and interpret a professional text in the Czech language |
| to understand a scientifically structured lecture |
| to write a cultivated professional text |
| Competences |
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| N/A |
| N/A |
| N/A |
| learning outcomes |
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| Knowledge |
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| to characterize and explain the basic characteristics and subject of research of food anthropology |
| to distinguish and describe specific thematic areas on which food anthropology focuses |
| to characterize and explain the basic approaches and concepts that food anthropology works with |
| to identify the ways in which food, eating, and dining reproduce meaning, order, and value |
| to relate food and social categories such as gender, class, ethnicity, religion and education |
| Skills |
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| to define and analyze topics in the context of food and eating research from an anthropological perspective |
| to interpret food and eating from an anthropological perspective in a broader context |
| Competences |
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| N/A |
| N/A |
| N/A |
| N/A |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecture supplemented with a discussion |
| Self-study of literature |
| Skills demonstration |
| One-to-One tutorial |
| Collaborative instruction |
| Skills |
|---|
| Self-study of literature |
| Textual studies |
| Seminar classes |
| Skills demonstration |
| Competences |
|---|
| Lecture supplemented with a discussion |
| Self-study of literature |
| Textual studies |
| Skills demonstration |
| One-to-One tutorial |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral exam |
| Skills demonstration during practicum |
| Individual presentation at a seminar |
| Skills |
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| Individual presentation at a seminar |
| Oral exam |
| Skills demonstration during practicum |
| Competences |
|---|
| Oral exam |
| Skills demonstration during practicum |
| Individual presentation at a seminar |
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Recommended literature
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Bourdieu, Pierre. Distinction : a social critique of the judgement of taste. Cambridge : Harvard University Press, 1996. ISBN 0-674-21277-0.
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De Certeau, M. The Practice of Everyday Life. University of California Press, 2002.
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Klein, Jakob A.; Watson, James L. The handbook of food and anthropology. 2016. ISBN 978-0-85785-594-7.
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Mintz, Sidney W. Sweetness and power : the place of sugar in modern history. New York : Penguin Books, 1986. ISBN 0-14-009233-1.
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Montanari, Massimo. Hlad a hojnost : dějiny stravování v Evropě. Praha : Nakladatelství Lidové noviny, 2003. ISBN 80-7106-560-9.
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Watson, James L.,; Caldwell, Melissa L. The cultural politics of food and eating : a reader. 2005. ISBN 978-0-631-23093-9.
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