FF:KSCB757 Asian Foods for Mgr. - Informace o předmětu
KSCB757 Asian Foods for Mgr. programme
Filozofická fakultajaro 2023
- Rozsah
- 1/1/0. 5 kr. Doporučované ukončení: k. Jiná možná ukončení: zk.
- Vyučující
- Mag. phil. Ute Wallenböck, Dr. phil. (přednášející)
- Garance
- Mgr. et Mgr. Dušan Vávra, Ph.D.
Seminář čínských studií – Centrum asijských studií – Filozofická fakulta
Kontaktní osoba: Mag. phil. Ute Wallenböck, Dr. phil.
Dodavatelské pracoviště: Seminář čínských studií – Centrum asijských studií – Filozofická fakulta - Rozvrh
- St 17:30–19:10 Virtuální místnost
- Předpoklady
- TYP_STUDIA ( N )
- Omezení zápisu do předmětu
- Předmět je nabízen i studentům mimo mateřské obory.
- Mateřské obory/plány
- Čínská studia (program FF, N-CS_) (2)
- Kulturní studia Číny (program FF, N-MS)
- Cíle předmětu
- 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.
- Výstupy z učení
- 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.
- Osnova
- 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)
- Výukové metody
- online-lectures (MSTeams), Wednesday 17:30
- Metody hodnocení
- online-examination (multiple choice)
- Vyučovací jazyk
- Angličtina
- Další komentáře
- Studijní materiály
- Statistika zápisu (nejnovější)
- Permalink: https://is.muni.cz/predmet/phil/jaro2023/KSCB757