Food and dining in the ancient Greek world 03-AP-FDG

Jeszcze nie wprowadzono opisu dla tego przedmiotu...

Cele kształcenia

- to obtain state-of-the-art knowledge of the subject matter of the lecture; - to deepen one’s knowledge of selected problems of classical culture; - to obtain knowledge of the coexistence of methodological trends; - to obtain the knowledge of basic terminology and methods typical of several methodologies; - to develop the ability to recognize and assess methods used in earlier and recent research; - to develop skills at applying the tools typical of specific methodological trends.

Informacja o tym, gdzie można zapoznać się z materiałami do zajęć

available in libraries, including the faculty library

Kierunek studiów

Mediterranean Studies

Nakład pracy studenta (punkty ECTS)

Activity types Average number of hours* spent on each activity type Contact hours with the teacher as specified in the programme 15 Independent study: set reading 30 Independent study: preparing for the final test 15 Test 2 Total hours 62

Poziom przedmiotu

II stopień

Rodzaj przedmiotu

monograficzne

Wymagania wstępne w zakresie wiedzy, umiejętności oraz kompetencji

general familiarity with classics; basic familiarity with the terminology of history of literature and literary theory; having read a number of classical texts, original or translated; attending other lectures on classical culture

Koordynatorzy przedmiotu

Magdalena Stuligrosz

Efekty kształcenia

upon completion of the course, the student will:
understand the research problems and the recent achievements in the field covered by the lecture;
be able to present the crucial research methodologies (both contemporary and earlier) and their mutual influence and relationships;
know how to critically evaluate the importance and usefulness of various methodological perspectives applied to analysing and interpreting phenomena of culture;
have extensive factual knowledge in the field covered by the lecture;
have the basic bibliographical information necessary to further research the subject matter of the lecture.

Kryteria oceniania

1. Assessment criteria:
- knowledge and skills demonstrated at the written final test;
- point-based assessment;
- to pass the exam, the student must obtain 50% maximum points possible +1.
Grades:
5,0 – very good familiarity with the problems and methodologies discussed in the lecture; very good understanding and ability to interpret the facts from a number of perspectives.
4,5 – as above, except for minor deficiencies and inaccuracies.
4,0 – good familiarity with the problems and methodologies discussed in the lecture; understanding and ability to interpret the facts from a number of perspectives.
3,5 – satisfactory familiarity with the problems and methodologies discussed in the lecture; average understanding and ability to interpret the facts from a number of perspectives.
3,0 – basic familiarity with the problems and methodologies discussed in the lecture; shallow understanding and ability to interpret the facts from a number of perspectives.
2,0 – unsatisfactory familiarity with the problems and methodologies discussed in the lecture; no understanding or ability to interpret the facts from a number of perspectives.

Literatura

A. Dalby, Siren Feasts. A History of Food and Gastronomy in Greece, London-New York 1996.
A. Dalby, Food in the Ancient World from A to Z, London 2003.
J. Wilkins, S. Hill, Food in the Ancient World, Totnes 2006.

Więcej informacji

Dodatkowe informacje (np. o kalendarzu rejestracji, prowadzących zajęcia, lokalizacji i terminach zajęć) mogą być dostępne w serwisie USOSweb:

Strona przedmiotu 03-AP-FDG w USOSweb