Last modified: 25 May 2018 11:16
Food is such a basic human necessity that we can easily take for granted the huge variety of produce available in our supermarkets. This course explores how familiar foods like coffee, chocolate and citrus were introduced to European tables. Why, in past cultures, has food been so bound up with questions of ethnicity, class, race and religion? How have recipes and diets changed with time, how have people written about and discussed food? And what meanings have been ascribed through the ages to food, eating and cookery? If hungry for knowledge, this is the course for you.
|Session||First Sub Session||Credit Points||30 credits (15 ECTS credits)|
|Campus||Old Aberdeen||Sustained Study||No|
This course examines the role of food in history. It covers a wide range of historical periods, themes, and locations. A central aim of the course is to understand when and why now-familiar foods like coffee, chocolate and citrus were introduced to new areas, and especially to European tables. Another aim is to study the relationship between food and issues like: ethnicity; class; race; religion; luxury; etiquette and, most recently, globalization. Students taking this course will consider how recipes have changed with time, how people have written about and discussed food - and the meanings that have been ascribed through the ages to food, eating and cookery.
Information on contact teaching time is available from the course guide.
Resit not normally available.
There are no assessments for this course.
Feedback will be given by course instructors in the form of personal conversation with student in seminar, detailed written comments on all submitted written work, and detailed written feedback on seminar presentations.