Anthropology of food 05-AJ-f-SZ-Etn

anthropological tradition (Harris, Douglas)
Theories of post-Marxist (Alison Althusser)
The theory of cultural materialism in anthropology (Harris)
Economic anthropology and interdisciplinary research on food (Sen)
Interdisciplinarity in anthropological research and related
Anthropology of everyday life (Sulima)
Challenges ethnomethodology (Roch)
The structure and the social system (Strauss, Bourdieu)
Postcolonial Theory (Miller)

Module learning aims

Acquiring advanced knowledge of the theory of anthropology of food Obtaining knowledge about the historical and contemporary theoretical and methodological orientations in ethnology, cultural anthropology and social sciences in the field of anthropology of food Education ability to formulate problems and solving research Systematization of theory in anthropology of food and showing them the value of interpretative methods described culture Presenting the nature of cognitive and practical ways of using the theory of anthropology of food Education ability to interpret texts in the field of ethnology, anthropology and other social sciences, along with a critical look at the theories in historical perspective

Major

Ethnology and Cultural Anthropology

Number of hours

Module type

elective

Course coordinators

Agata Stasik

Learning outcomes

Has an in-depth and structured theoretical knowledge of ethnology, anthropology and related sciences
Understands advanced methods of analysis and interpretation of the relevant selected theoretical traditions / research within ethnology and anthropology and related disciplines
Properly apply theoretical knowledge in the description of cultural phenomena
Recognizes the interdisciplinary relationship of ethnology and cultural anthropology from other social sciences
Has a comprehensive knowledge of the nature of the phenomena of social / cultural
Has the ability to integrate theoretical knowledge of ethnology, anthropology and related sciences
Is aware of the level of their knowledge and ability to use social theory in practice

Assessment criteria

Being active during classes

5.0 - excellent knowledge, skills and personal and social competence
4.5 - very good knowledge, skills and personal and social competence
4.0 - good knowledge, skills and personal and social competence
3.5 - satisfactory knowledge, skills and personal and social competencies, but with significant shortcomings
3.0 - satisfactory knowledge, skills and personal and social competencies, but with many errors
2.0 - unsatisfactory knowledge, skills and personal and social competence

Practical placement

none

Bibliography

Allison, Anne, Japanese Mothers and Obentos. The Lunch-Box as Ideological State Apparatus w: Food and Culture. A Reader. Routledge Press, Londyn 1997

Bockenheim, Krystyna, Przy polskim stole, Wydawnictwo Dolnośląskie, Wrocław, 2003.

Brillant – Savarin, , Fizjologia smaku,

Czekalski, Tadeusz, Czasy współczesne w: Chwalba, Andrzej (red.), Obyczaje w Polsce. Od średniowiecza do czasów współczesnych, Wydawnictwo Naukowe PWN, Warszawa, 2005

Douglas, Mary, Deciphering a Meal w: Food and Culture. A Reader. Routledge Press, Londyn 1997

Douglas, Mary, Fundamental Issues in Food Problems, w: Current Anthropology, nr 25 / 1984.

Goody, Jack, Industrial Food. Towards the Development of a World Cuisine, w: Food and Culture. A Reader. Routledge Press, Londyn 1997

Harris, Marvin, Krowy, świnie, wojny i czarownicy, Państwowy Instytut Wydawniczy, Warszawa 1985.

Levi – Strauss, Claude, The Culinary Triangle, w: Partisan Review 33, 1966.

McIntosh, Alex i Zey, Mary, Women as Gatekeepers of Food Consumption: a Sociological Critique w: Counihan, Carole M., Kaplan, Stephen L. (red.) Food and Gender. Identity and Power, Harwood Academic Publishers, Amsterdam, 1998

Mintz, Sydney W., Time, Sugar, and Sweetness w: Marxist Perspectives, nr 2

Miller, Daniel. "Coca-Cola: a black sweet drink from Trinidad" Material cultures (1998): 169.

Pottier, Johan, Anthropology of Food. The Social Dynamics of Food Security, Polity Press, Cambridge, 1999.

Sen, Amartya. Poverty and famines: an essay on entitlement and deprivation. Oxford university press, 1981.

Stegner, Tadeusz “Heretyckie jadło” czyli o polsko – niemieckich relacjach kulinarnych w XIX i na początku XX wieku w: tenże W kuchni i za stołem. Dystanse i przenikanie kultur. Arche, Gdańsk, 2003

Stomma, Ludwik, Dzieje smaku, Wydawnictwo Sens, Poznań 2003.

Sulima, Roch, Antropologia codzienności, Wydawnictwo Uniwersytetu Jagiellońskiego, Kraków 2000.

Szromba – Rysowa, Zofia, Pożywienie ludności wiejskiej na Śląsku, Ossolineum, Kraków, 1978.

Szromba – Rysowa, Zofia, Przy wspólnym stole. Z obyczajowości współczesnej wsi karpackiej, Ossolineum 1988.

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 05-AJ-f-SZ-Etn in USOSweb