FF:KSCB006 Food in China’s culture(s) - Course Information

KSCB006 Food and Foodways in China’s culture(s)

Extent and Intensity

1/1/0. 4 credit(s). Type of Completion: k (colloquium).

Teacher(s)

Mag. phil. Ute Wallenböck, Dr. phil. (lecturer)

Guaranteed by

Mag. phil. Ute Wallenböck, Dr. phil.
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

Mon 10:00–11:40 B2.43, except Mon 15. 4.

Course Enrolment Limitations

The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 30 student(s).
Current registration and enrolment status: enrolled: 12/30, only registered: 0/30, only registered with preference (fields directly associated with the programme): 0/30

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

Light will be shed on the cultural practice and meanings of food, cooking, eating, and drinking in the context of China. This course examines the varied facets of food as a socio-cultural phenomenon in the context with China with focus not only on Chinese cuisine but also on ethnic cuisine. The course is based on the reading, analysis and discussion of sources in Chinese and English. Training in methodology, team work, essay writing, and oral presentation is an integrated part of the course.

Learning outcomes

•Students will learn how to identify a research topic, narrow down its focus, and formulate research questions related to a specific research topic within the study of China’s culture(s).
•Students will learn to read extensively, and to critically analyse sources in English
•Students will learn to present and discuss academic knowledge in oral and written form

Syllabus

• These following topics will be covered during the term:
• 1. Introduction into Anthropology of Food / Food Anthropology
• 2. Food and Beverages as Cultural Heritage
• 3. Culinary Culture in Europe and Asia
• 4. Columbian Exchange
• 5. Traditional & Ethnic Food
• 6. National & Local Food
• 7. Chinese Food and Cuisine
• 8. Muslim Food and Foodways

Literature

required literature
• FÜRST, Rudolf. Čína ve XX. století. 3. díl. Období 1989-2005. Olomouc: Univerzita Palackého, 2006. 189 s. ISBN 80-244-1286-1.
• BAKEŠOVÁ, Ivana. Čína ve XX. století. Díl 2. 1. vyd. Olomouc: Univerzita Palackého, 2003, 218 s. ISBN 80-244-0611-X. info
• BAKEŠOVÁ, Ivana. Čína ve XX. století. 1. vyd. Olomouc: Univerzita Palackého, 2001, 125 s. ISBN 8024402513. info
• FAIRBANK, John King. Dějiny Číny. Praha: Lidové noviny, 1998, 656 s. ISBN 80-7106-249-9. info

recommended literature
• SPENCE, Jonathan D. The search for modern China. 2. ed. New York: W.W. Norton & Company, 1999, xxxi, 728. ISBN 0393973514. info
• The Cambridge history of China. Edited by Roderick MacFarquhar - John King Fairbank. 1st pub. Cambridge: Cambridge University Press, 1991, xxv, 1108. ISBN 0521243378. info

Teaching methods

Some classes will be held online on MSTeams, some in person. Exact dates will be given in class. The course is conducted in the form class discussions based on selected texts as well as group work.

Assessment methods

ALL requirements have to be fulfilled to be able to pass the course!
Active participation in class and attendance is mandatory
One oral presentation in class, individually or as part of a team (time frame will be given)
active participation in final discussion round.

Language of instruction

English

Further Comments

The course is taught once in two years.

• Enrolment Statistics (recent)
  
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