Food and Culture (6 cr)

Evaluation scale

H-5

Schedule

January 23 at 14-20: Introduction of the course and assignments, lectures, African food culture

January 30: 14-20: Finnish cuisine

February 7: South American kitchen by Louis Bernedo, theory and practicals, food-assignments:

February 14: at 14-20: Food and Islam & Lebanese kitchen Joseph Youssef, theory and practicals, food assignments

February 27 at 14-20: Indian food culture

March 5 at 14-20: Food from Montenegro

March 12: Excursion to the Jewish community

March 19: at 14-20: Food culture presentations and preparations, Exam and other activities independently

Materials

Kittler, P., Sucher, K. & Nelms, M. 2011. Food and Culture. 6th edition. Wadsworth.

Teaching methods and instruction

Learning outcomes
The student gets acquainted with food cultures from different parts of the world by combining theory and practical work in the kitchen.
After completing this course the student
• Understands food selection, preparation, and storage with a cultural context.
• Can identify issues affecting the food choices of customers from different cultures.
• Has knowledge of cultural eating patterns and family traditions such as core foods, traditional celebrations and fasting.
• Has an understanding of the religious, symbolic and cultural aspects that are central to our representations of food.

Working life connections

Guest speakers and a visit.

Exam dates and re-exam possibilities

Exam independently during week 12 in March. Re-exam in period 4/2020.

Internationality

International food cultures.

Learning assignments

1) Food-assignment (Individual) 20%
2) Ethnic grocery assignment (Pair work), (15 %)
3) Essay about food restrictions in Christianity (Individual work), (20 %)
4) Annual festivals in a chosen food culture. Final Assignment (group work), (30 %)
5) Exam in week 12 (Multiple choices and small open ended questions, home exam) (15 %)