Food Heritage and Identities

Recommended Prerequisites

Not applicable.

Teaching Methods

The professor introduces 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

Students will gain an understanding of the epistemological foundation for the study of Food as heritage.

Contextualize Food's role within the issue of training/definition of cultural "identities" versus cultural "otherness".

Interpret and analyze the founding "documentation" of food identities and heritages.

Work Placement(s)

No

Syllabus

1. Concepts

1.1 Identity - processes and agents of (de)construction:

a) dialogue with 'Others': cultures, transits and memories;

b) food and identity

1.2 Heritage:

a) history and related concepts: monument, tradition and custom

b) food and heritage

2. Identities and food heritage: theory and practice

2.1 Cultural meeting contexts: confrontation, integration, accommodation and appropriation

a) Food diversity and globalisation in the Ancient Mediterranean;

b) Permanence and novelties in the encounter between the Old and New Worlds: the Lusophone food heritage

c) Cultural Transits in the Contemporary World: taste memories and eating habits in contexts of mobility (migrants and tourists)

2.2. constructed narratives:

a) Family identity and food heritage: cuisine of affections;

b) Honorific cuisine;

c) Territorial cuisines (local, regional and national cuisines) and the construction of national cuisine;

d) food world heritages.

Head Lecturer(s)

Carmen Isabel Leal Soares

Assessment Methods

Assessment
Synthesis work: 30.0%
Research work: 70.0%

Bibliography

Bruegel, M., Laurioux, B. (2002), Histoire et Identités Alimentaires en Europe, Paris.

Contreras, J. (2018), Historia y antropologia de la alimentación. Barcelona

Hobsbawm,E.; Ranger, T. (eds.) (2016), The invention of tradition. Cambridge.

Notaker, H. (2012), “Printed Cookbooks: Food History, Book History, and Literature”, Food&History 10.2: 131-159.

Pilcher, J. M. (ed.) (2012), The Oxford Handbook of Food History. Oxford

Poulain, J.-P. (ed.) (2012), Dictionnaire des Cultures Alimentaires. Paris.

Scholliers, P. (2001), Food, drink and identity: cooking, eating and drinking in Europe since the Middle Ages. Oxford.

Soares, C., Macedo, I. (eds.) (2014), Ensaios sobre património alimentar Luso-brasileiro. Coimbra, São Paulo.

Ribeiro, C., Soares, C. (eds.) (2015), Odisseia de Sabores da Lusofonia. Coimbra, SP.

Sobral, J. M. (2007), “Nacionalismo, culinária e classe: a cozinha portuguesa da obscuridade à consagração (séculos XIX-XX)”, Revista Centro de Estudos Rurais – RURIS 1.2: 13-52.