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Food, Culture and Identity (EURO90001)
Graduate courseworkPoints: 6.25Not available in 2017
Overview
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In the last two decades there has been a culinary turn in popular culture and representations of food, cooking and their cultural meanings are ubiquitous. We will explore local, regional and national identities as they are projected in film, television, literature and public discourse about food. Moreover, this elective studies the complex social and intercultural interactions that take place around food in the modern era. Drawing on theories from the interdisciplinary field of food studies, we will also consider how food culture shapes gender, religious and socio-economic identity. This elective will appeal to students researching in areas such as cultural studies (including literature, film, television, and consumer cultures), anthropology, sociology, geography, political science and language studies. Readings will be selected in consultation with students to ensure relevance to their thesis topics.
Intended learning outcomes
On successful completion of this subject, students should have:
- enhanced understanding of key issues in cultural food studies;
- an ability to reflect upon their own research work in relation to the content of the module; and
- enhanced engagement with leading-edge research in particular areas of the Humanities and Social Sciences today.
Generic skills
This subject will contribute, through teaching and discussion with academic staff and peers, to developing skills and capacities including those identified in the University-defined Graduate Attributes for the PhD, in particular:
- the capacity to contextualise research within an international corpus of specialist knowledge;
- an advanced ability to engage in critical reflection, synthesis and evaluation of research-based and scholarly literature; and
- an advanced understanding of key disciplinary and multi-disciplinary norms and perspectives relevant to the field.
Last updated: 3 November 2022