Food Studies I

Recommended Prerequisites

Not applicable.

Teaching Methods

The professors introduce and partially analises the programme topics. The students will develop and present in class, as well as through a final written work, individual research produced on the programme topics.

Learning Outcomes

Familiarize students with the inter and transdisciplinary dialogue in the field of Food Studies;

Develop the capacity for critical and multidisciplinary analysis in the area of Food Studies;

Understand how the fields of geography, tourism and cultural anthropology approach Food;

Identify the dining and food products associated with specific territories.

Understand the geographical indications and designations of origin for agricultural products and foodstuffs.

Capacity to organize eno-gastronomic projects.

Food plays a fundamental role in the life of societies, having ecological, economic, social, cultural and political dimensions explored here. Particular attention will be given to the implications of social stratification, the symbolism of food, the globalization process, "gastropolitics" and the role of memory and representations in the processes of production, commercialization and consumption.

Work Placement(s)

No

Syllabus

1. Food and cuisine as objects of reflection: anthropological, historical and sociological perspectives

2.Food and social stratification

3.Globalization, "fast food" and “gastropolitics”

4.Memory, identity and nostalgia in the production and consumption of food

5. Leisure, Tourism and Environmental Sustainability

6. Food and territory. Identity and certification

7. Tradition and food

8. Wine and Travel.

Head Lecturer(s)

Norberto Nuno Pinto dos Santos

Assessment Methods

Assessment
Writing and in-class presentation of small research reports: 30.0%
Research work: 70.0%

Bibliography

Crowther, G. (2018). Eating Culture: An Anthropological Guide to Food. University of Toronto Press.

Fumey, G. (2010), Manger local, manger global. CNRS Éditions, Paris.

Lopes, P. (2006), A Modernidade Alimentar, CEOS – Investigações Sociológicas, UNL, Colibri, Lisboa

Murcott, A.; Belasco, W.; Jackson, P. (2016). The Hnadbook of Food Research. Bloomsbury: London.

Parasecoli, F. (2019), Food. The MIT Press, Cambridge MA.

Pilcher, J., ed. (2012).The Oxford Handbook Of Food History. Oxford University Press, Oxford.

Poulain, J. P. (2005), Sociologies de l’alimentation, les mangeurs et l’espace social alimentaire, PUF, 286 p., Paris

Sobral,J. (2019), Salt cod and the making of a Portuguese national cuisine. In Ichijo, A., Johannes, V. & Ranta, R.(Coords.), The Emergence of National Food. Bloomsbury: London.

Santos, N.; Gama, A. (2011), As tradições do Pão, Territórios e Desenvolvimento. In Santos, N. & Cunha, L. (Coords.), Trunfos de uma Geografia Activa. IUC, CCDRC, CEGOT