KSCB170 Asian Foods

Faculty of Arts
Spring 2023
Extent and Intensity
1/1/0. 4 credit(s). Recommended Type of Completion: k (colloquium). Other types of completion: zk (examination).
Taught online.
Teacher(s)
Mag. phil. Ute Wallenböck, Dr. phil. (lecturer)
Guaranteed by
Mgr. et Mgr. Dušan Vávra, Ph.D.
Department of Chinese Studies – Asia Studies Centre – Faculty of Arts
Contact Person: Mag. phil. Ute Wallenböck, Dr. phil.
Supplier department: Department of Chinese Studies – Asia Studies Centre – Faculty of Arts
Timetable
Wed 17:30–19:10 Virtuální místnost
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
there are 6 fields of study the course is directly associated with, display
Course objectives (in Czech)
The course „Asian Foods“ offers an overview of food and food customs in selected Asian regions. To ensure that the selected sample covers various regions accross Asia, the greater part of the lectures will be delivered by specialists in Asian languages and cultures from Masaryk University and Charles University. Food studies have been making rapid progress over the past decades, showing the crucial social, economic, and cultural connections of food. Food has also been a key theme connecting scholars across disciplinary boundaries. In Asian cultures, in particular, food production, preparation and consumption play a key role not only in social interactions, but also in religion, politics, in construction of group identities and many other spheres of life.
Learning outcomes (in Czech)
The aim of the course is twofold: On one hand, it provides basic-level information about food and food customs in the Asian societies, thus broadening the area studies students’ horizon on Asia in a transregional context. On the other hand, by building on the expertise of specialists in Asian regions, a deeper discussion about aspects of particular relevance for the individual cultures and their importance for the construction of a “national” as well as ”ethnic” identity will be provided. Due to the different theoretical and methodological approaches of the lecturers, the students will obtain a good sense of the necessary anthropological, sociological and historical tools for the analysis of all aspects of food.
Syllabus (in Czech)
  • The course will begin with a methodological introduction followed by individual lectures focusing on food(s) in Japan, Korea, Vietnam, China India, Tibet, Mongolia, Indonesia, the Russian far East, and Uyghurs, taught online by specialists on the respective regions.
  • Schedule
  • 15.2. Introduction: Ute Wallenböck, Martin Tirala, Veronika Zikmundová
  • 22.2. China (Kateřina Šamajová)
  • 1.3. Vietnam (Markéta Lopatková, Barbora Nováková
  • 8.3. Japan (Jan Sýkora)
  • 15.3. Korea (Miriam Löwensteinová)
  • 22.3. India (Martin Hříbek)
  • 29.3. Mongols (Veronika Zikmundová, Veronika Kapišovská)
  • 5.4. Uyghurs (Mukaidaisi Muhetaer)
  • 12.4. Tibet (Ute Wallenböck, Daniel Berounský)
  • 19.4. Indonesia (Michaela Budiman)
  • 26.4. Taiwan (n.n.)
  • 3.5. The Travels of Soy from Manchuria to the Soviet Union (Natalia Ryzhova)
  • 10.5. Asian Food Fusion (Martin Tirala)
Teaching methods (in Czech)
online-lectures (MSTeams), Wednesday 17:30
Assessment methods (in Czech)
online-examination (multiple choice)
Language of instruction
English
Further Comments
Study Materials
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/phil/spring2023/KSCB170