Faculty and level of studies: Ethnology, second degree programme

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Uniwersytet Śląski w Katowicach, ul. Bankowa 12 , 40-007 Katowice, http://www.us.edu.pl www.ecoetno.us.edu.pl
Faculty and level of studies: Ethnology, second degree programme
Module syllabus:
Food anthropology
Module code: 12-ET-02-S2-2AJ
Model variant name (optional):
1. General information
Module coordinator
Academic year
semester
Type of the course
Method of
establishing final
module grade
dr hab. Maciej Kurcz ([email protected])
summer
Full-time
- grade point average of the educational results required in the module (on a
scale from 2.0 to 5.0) assuming that all the methods of educational results
verification has been passed (i.e. with minimum satisfactory grade – 3.0)
- presence of min. 80% (individual credit of every subject discussed during the
classes missed by the student )
Additional information
2. Description of the classes and student’s work
Name
Lecture
Code
12-ET-02-S2-2AJ_fs_1
Tutor
group/s
content of the
lecture
dr hab. Maciej Kurcz ([email protected])
Aperitif
1. Introduction to the subject of the module,
2. Studies on food vs. arts and social sciences – history and theoretical
achievement
3. Food importance in the history of culture – reflection on stimulants, bread,
meat.
Main course
4 Food and identity
5. Food and authority
6. Symbolic meaning of food and cooking
7. Food vs. magic and religion – food as religion.
8. „Culinary revolutions” – ideologies, trends of cuisine, food deviations
Dessert
9. Food in the globalised world
Projekt „Ekologia kulturowa- specjalność na kierunku etnologia, studia II stopnia”
Projekt finansowany ze środków funduszy norweskich i funduszy EOG, pochodzących z Islandii, Lichtensteinu i Norwegii oraz środków krajowych.
Strona 1/5
Uniwersytet Śląski w Katowicach, ul. Bankowa 12, 40-007 Katowice, http://www.us.edu.pl
Methods of
teaching
Number of teaching
(contact) hours
Number of
student’s work
hours
Description of
student’s work
Lessons
organization
Obligatory
literature
Supplementary
literature
As in the module description
15 h
20 h
The student is obliged to read the set books beyond the classes.
1 teaching hour per week (according to the schedule www. weinoe.us.edu.pl)
1. Douglas Mary Odszyfrowanie posiłku, w: Ukryte znaczenia.
Wybrane szkice antropologiczne, Wydawnictwo Marek
Derewiecki, Kęty 2007.
2. Levi-Strauss Claude Wszyscy jesteśmy kanibalami, WUJ 2015
(selected chapters).
3. Levi-Strauss Claude, Trójkąt kulinarny, “Twórczość” 1972, nr 2, s.
71-80.
4. Tannahill Reay Historia kuchni, Wydawnictwo Aletheia, Warszawa
2014.
5. Wrangham Richard Walka o ogień. Jak gotowanie stworzyło
człowieka, Wydawnictwo CIS, Stare Groszki 2009.
1. Foer Jonathan Safran, Zjadanie zwierząt, Wydawnictwo Krytyki
Politycznej, Warszawa 2013.
2. Hobhouse Henry Ziarna bogactwa. Pięć roślin, dzięki którym powstały
fortuny, WWL Muza, Warszawa 2010.
3. Pollan Michael W obronie jedzenia. Manifest wszystkożerców Mind
2010.
Website address of
the classes
Additional
information
Name
Practical work
Code
12-ET-02-S2-2AJ_fs_2
tutor
Group/s
Content of the
classes
dr Anna Drożdż ([email protected])
1. Introduction to the subject of the module, discussion of the methods of
educational results verification, indication of compulsory and supplementary
literature
Strona 2 z 5
2. Role and functions of food in traditional culture.
3. Methods of getting edible products.
4. Methods of food preparation – culinary evolutions.
5. Magic and ritual senses of food (examples)
6. Food as a determinant of social status
7. Contemporary standards and culinary traditions
8. Final test
Methods of
teaching
Number of teaching
(contact) hours
Number of
student’s work
hours
Description of
student’s work
Lessons
organisation
Obligatory
literature
As in the module description
15 h
25 h
The student is obliged to read the set books beyond the classes.
1 didactic hour per week (according to the schedule www. weinoe.us.edu.pl)
1. Fernandez-Armesto: Wokół tysiąca stołów czyli historia jedzenia, Warszawa 2003
2. Historie kuchenne. Rola i znaczenie pożywienia w kulturze. Red. Stolična R., Drożdż
A., Cieszyn-Katowice-Brno 2010
3. Szromba-Rysowa Z.: Przy wspólnym stole. Z obyczajowości współczesnej wsi
karpackiej. Wrocław-Warszawa-Kraków-Gdańsk-Łódź 1988
4. Dzikie rośliny jadalne. Zapomniany potencjał przyrody. Red. Łuczaj Ł.,
Bolestraszyce 2008
5. Kowalska-Lewicka A., Szromba-Rysowa Z., Pożywienie, w: Etnografia Polski.
Przemiany kultury ludowej, t. 1, red. Biernacka, M., Kopczyńska-Jaworska B.,
Kutrzeba-Pojnarowa A., Paprocka W., Wrocław 1976
Supplementary
literature
1. Drożdż A.: Ludzie i jedzenie. Znaczenie pożywienia w kształtowaniu tożsamości
kulturowej mieszkańców Żuław, w: Żuławy. Oswajanie krajobrazu kulturowego, red.
Brzezińska A., Poznań-Pruszcz Gdański 2011
2. Sutton M., Anderson E. N.: Introduction to Cultural Ecology, Lanham • New York •
Toronto • Plymouth 2010 (selected fragments)
Website address of
the classes
Additional
information
Strona 3 z 5
3. Description of methods of educational results verification
Name
Oral test
Code
12-ET-02-S2-2AJ_w_1
Lessons code(s)
12-ET-02-S2-2AJ_fs_1
Verifier
group(s)
Substantial
requirements
Dr hab. Maciej Kurcz
Assessment criteria
The knowledge about anthropological reflection on the food and cooking will be
the basis of the assessment
The examination shall be oral. Every person will be obliged to select two questions
and provide the answers to them.
The student shall familiarize with the compulsory literature and selected positions
of supplementary literature, learn the content in the literature and the issues
discussed during the classes
Course of verification
process
Name
Written form (exam)
Code
12-ET-02-S22AJ_w_2
Lessons code(s)
12-ET-02-S2-2AJ_fs_2
Verifier
Group(s)
Substantial
requirements
dr Anna Drożdż
Assessment criteria
Provided credit is to answer min. 60% of selected questions during the test (with
satisfactory grade).
45 minutes test carried out during the last classes in summer semester
The students shall write the test at the same time
The student shall familiarize with the compulsory literature and selected
positions of supplementary literature, learn the content in the literature and the
issues discussed during the classes,
Course of verification
process
Strona 4 z 5
Strona 5 z 5

Faculty and level of studies: Ethnology, second degree programme

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