Allgemeine Informationen

Veranstaltungsname	Seminar: Aufbaumodul Kulturwissenschaft 2: Kultur und Gesellschaft der Gegenwart/Aufbaumodul: Kulturwissenschaft II; Aufbaumodul Kulturwissenschaft GB/USA 2 (1. Teil)
Untertitel	Food!
Semester	WS 2016/17
Aktuelle Anzahl der Teilnehmenden	18
Heimat-Einrichtung	Englische Literatur und Kultur
Veranstaltungstyp	Seminar in der Kategorie Offizielle Lehrveranstaltungen
Erster Termin	Montag, 10.10.2016 08:15 - 09:45
Voraussetzungen	erfolgreich abgeschlossenes Basismodul Kulturwissenschaft
Lernorganisation	s. oben in der Kursbeschreibung
Leistungsnachweis	Referat und - je nach Studiengang - Klausur, mündliche Prüfung, oder Hausarbeit
Studiengänge (für)	B.A. Anglistik & Amerikanistik B.A. IKEAS Lehramt Englisch
SWS	2

Lehrende

Dr. Therese-Marie Meyer

Räume und Zeiten

Keine Raumangabe: Montag: 08:15 - 09:45, wöchentlich(13x)

Studienbereiche

Philosophische Fakultät II - Philologien, Kommunikations- und Musikwissenschaften > Institut für Anglistik und Amerikanistik > Angloamerikanische Kulturwissenschaft

Modulzuordnungen

Kommentar/Beschreibung

Food carries historical, cultural and psychological connotations. It denotes home, family, origins, class, and ethnicity, but it also implies trade routes, and historical expeditions. To the Tudors, the many plants and ingredients introduced from the Americas, like potatoes, corn and tomatoes, pointed the way to the new world. In the long eighteenth century, French food was established as the upper-class British food, and the Ragout became both a marker of gentility and a dish reviled by nationalists who set up the Roastbeef of old England as its cultural counterpoint. Coffee houses and coffee house culture established a political public life. Curries brought India to English tables. The sugar trade (and boycott) became a symbol of slavery and abolition, respectively. Food was thus always political. The nineteenth century is blamed by food historians as a time of stagnation, yet it is also the time of Mrs Beeton, and the ascent of English women as cooks of national importance. The 20th century brought the discovery of Mediterranean food to the British (a consequence of British involvement in the Spanish civil war). It also brought an ongoing, very vivid celebrity chef culture, of which we will encounter the most important names that have given British food a global impact: Gordon Ramsay, Nigella Lawson, Jamie Oliver, Claudia Roden, Fuchsia Dunlop and Yotam Ottolenghi. We will consider tv-series (such as Ramsay’s Kitchen Nightmares or Oliver’s The Naked Chef) as well as food blogs to discuss the contemporary marketing strategies of food, and how food is seen today. Students should have read the course book by Dickson Wright by the beginning of term, to have a common background knowledge to the course.

Text:
Dickson Wright, Clarissa. A History of English Food. London: rh books (Arrow), 2013.