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Food Studies

Informacje ogólne

Kod przedmiotu: 2400-OG-EN-FS Kod Erasmus / ISCED: 14.7 / (0314) Socjologia i kulturoznawstwo
Nazwa przedmiotu: Food Studies
Jednostka: Wydział Filozofii i Nauk Społecznych
Grupy: Blok Programu ERASMUS+ WH
Przedmioty ogólnouniwersyteckie
Zajęcia ogólnouniwersyteckie w j. obcym na WFiNS
Punkty ECTS i inne: 4.00
zobacz reguły punktacji
Język prowadzenia: angielski
Wymagania wstępne:

(tylko po angielsku) None

Rodzaj przedmiotu:

przedmiot fakultatywny

Całkowity nakład pracy studenta:

(tylko po angielsku) Contact hours with teacher:

np.

- participation in lectures - 30 hrs

- consultations- 1 hrs


Self-study hours:

np.

- preparation for lectures – 15 hrs

- writing essays - 15 hrs

- preparation for presentation- 5 hrs


Altogether: 66 hrs (2 ECTS)


Efekty uczenia się - wiedza:

(tylko po angielsku) Student

W1 has knowledge of the cultural, social and economic meaning of food.

W2: knows/ possesses knowledge about the impact of food on local and global economies.

W3: is familiar with Global and Common Agricultural Policies and its impact on food economies in the world system and European Union.

W4: has basic knowledge about correlations between world economies and poverty and malnutrition.

W5 knows about social movements build around food issues.

W6: can recognize importance and meaning of anti-consumer movements and quality turn in consumption patterns in developed countries.


Efekty uczenia się - umiejętności:

(tylko po angielsku) Student

U1: is capable of interpreting social and cultural meaning which stays behind food issues.

U2: is capable of interpreting the economic context of food production, distribution and consumption/

U3: has basic skills in the deconstruction of different policy impacts on food systems.

U4: can analyze power context in food systems.

U5: can demonstrate cultural differentiation of food meaning in different cultures.

U6: can translate sociological knowledge into real-world observation.


Efekty uczenia się - kompetencje społeczne:

(tylko po angielsku) K1: understands the significance of joint work

K2: understands the need for cultural and political differentiation in the contemporary world.

K3: is sensitive to cultural context.

K4: is aware of taboos interlinked with food.

K7: can cooperate with students with a different cultural background.


Metody dydaktyczne:

(tylko po angielsku) - informative lecture

- workshop

- seminar


Skrócony opis: (tylko po angielsku)

Do you wonder what brings together Gordon Ramsey’s Hell’s Kitchen, Trade Related Intellectual Properties Rights, World Trade Organization and anti-system social movements? It is all about food. Food which decides about the economic potential of whole continents, environmental hazards which impact both: native Indians and wealthy New Yorkers in “Sex and the City”, local development schemes in rural China. Food understood as a mirror in which we can observe the social and cultural context of modern societies. During the semester we will look through lenses of sociology, cultural anthropology, political economy on footprint, impacts which the food has got on the structure of individuals, communities, nations, societies and global structures.

Pełny opis: (tylko po angielsku)

Do you wonder what brings together Gordon Ramsey’s Hell’s Kitchen, Trade Related Intellectual Properties Rights, World Trade Organization and anti-system social movements? It is all about food. Food which decides about the economic potential of whole continents, environmental hazards which impact both: native Indians and wealthy New Yorkers in “Sex and the City”, local development schemes in rural China. Food understood as a mirror in which we can observe the social and cultural context of modern societies. During the semester we will discuss: cultural differentiation and anthropology of food, significance which food and agro sector has got on the structure of the global economy, building a super-industrial capitalism and how it impacts and is influenced by the different social actors, food fights and political meaning of food, WTO and EU policies in contemporary world, local development schemes which can be built around food. We will analyze food issues from the perspective of cultural anthropology, political economy, network theory, local development theory. During curse we will be going into the field: to make a small research at Polish open market or a food fest to translate theoretical terms into real-world observations.Do you wonder what brings together Gordon Ramsey’s Hell’s Kitchen, Trade Related Intellectual Properties Rights, World Trade Organization and anti-system social movements? It is all about food. Food which decides about the economic potential of whole continents, environmental hazards which impact both: native Indians and wealthy New Yorkers in “Sex and the City”, local development schemes in rural China. Food understood as a mirror in which we can observe the social and cultural context of modern societies. During the semester we will look through lenses of sociology, cultural anthropology, political economy on footprint, impacts which the food has got on the structure of individuals, communities, nations, societies and global structures. We are going to critically look at super-industrial capitalism and how it impacts the real world. Our examination will go across different social actors, food fights and political meaning of food. We will examine WTO and EU policies in the contemporary world together with local development schemes built around food. We will analyse food issues from the perspective of cultural anthropology, political economy, network theory, local development theory. During curse we will be going into the field: to do small research at Polish open market or a food fest to translate theoretical terms into real-world observations.

Literatura: (tylko po angielsku)

Aldridge Stephen, Helpern David, Fitzpatrick Sarah, 2002, Social Capital, Performance and Innovation Unit, London

Allen, Patricia, Simmons Margaret, Goodman, Michael, Warner, Keith. 2003. Shifting plates in the agrifood initiatives in California. “Journal of rural studies” 19

Barlett, Peggy. 1986. Industrial agriculture in Evolutionary Perspective. “Cultural Antrophology” 2

Belasco, Warren. 2007. Apettite for a change: how a counterculture took on the food industry. Cornell University Press, Ithaca

Blay-Palmer, Alison. 2008. Food fears: from industrial to sustainable food systems, Ashgate, Aldershot

Butler, Lorna, M., Flora Cornelia. 2006. Expanding visions of sustainable agriculture. W: CH. Francis, R. Poincelot, G. Bird (red.). Developing and Extending Sustainable Agriculture: a new social contract. Haworth Food & Agricultural Products Press, London

Cardwell, Michael. 2004. The European Model of Agriculture. Oxford University Press, Oxford

Conkin, Paul. 2008. A Revolution Down on the Farm. University Press of Kentucky, Lexington

Convay, Gordon. 1998. The Doubly Green Revolution. Cornell University Press, Ithaca

Dagevos, Hans, Hansman, H. 2001. Towards a consumer images approach – exploring the quirks of modern food consumer behavior. W: Tovey, Hillary, Blanc, Michel (red.). Food, nature, and society: rural life in late modernity. Ashgate, Aldershot

DuPois, Melanie, Goodman, David, Harrison, Jill. 2006. Just values or just value? Remarking the local in agri-food studies. W: Marsden, Terry, Murdoch, Jonathan (red.). Between the local and the global: confronting complexity in the contemporary agri-food sector. Elsevier, Amsterdam

Fonte, Maria. 2006. Slow food’s presidia: what do small producers do with big retailers. W: Terry Marsden, Jonathan Murdoch (red.). Between the local and the global: confronting complexity in the contemporary agri-food sector. Elsevier, Oxford

Food: from farm to fork statistics. 2008. Eurostat European Commision, Bruksela

Goodman, David, Goodman, Michael. 2001. Place, Space, and Networks: Geographies of Sustainable Consumption. W: Maurie Cohen, Joseph Murphy (red.). Exploring sustainable consumption: environmental policy and the social sciences. Elsevier, Oxford

Hart, Gillian. 1997. Multiple trajectories of rural industrialization: an agrarian critique of industrial restructuring and the new institutionalism. W: David Goodman, Michael J. Watts (red.). Globalizing food: agrarian questions and global restructuring. Routledge, Oxon

Hatanaka, Maki, Bain, Carmen, Busch, Lawrence. 2006. Differentiated standardization, standardized differentiation: the complexity of the global agrifood system. W: Marsden, Terry, Murdoch, Jonathan (red.). Between the local and the global: confronting complexity in the contemporary agri-food sector. Elsevier, Amsterdam

Lyson, Thomas. 2010. Civic Agriculture: Reconnecting Farm, Food, and Community. Tufts University Press, Medford

Mead, Margaret. 1997. The changing significance of food. W: Food and Culture. Carole Couninhan, Penny van Esterik (red.). Routledge, New York

Metody i kryteria oceniania: (tylko po angielsku)

Assessment methods:

np.

- scientific essay- W1, W2, W3, W4, W5, W6

- Presentation - W1, W2, W3, W4, W5, W6, U1, U2, U3, U4, U5

- activity

Assessment criteria:

Essay – 15 points

Presentation – 10 points

Activity – 5 points

fail- 15 pts (50%)

satisfactory- 16pts (51%)

satisfactory plus- 22 pts (75%)

good – 24 pts (80%)

good plus- 26 pts (85%)

very good-28 pts (90%)

Praktyki zawodowe: (tylko po angielsku)

not applicable

Zajęcia w cyklu "Semestr letni 2017/18" (zakończony)

Okres: 2018-02-26 - 2018-09-30
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 20 godzin, 25 miejsc więcej informacji
Koordynatorzy: Wojciech Goszczyński
Prowadzący grup: Wojciech Goszczyński
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę

Zajęcia w cyklu "Semestr letni 2018/19" (zakończony)

Okres: 2019-02-25 - 2019-09-30
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 20 godzin więcej informacji
Koordynatorzy: Wojciech Goszczyński
Prowadzący grup: Wojciech Goszczyński
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę

Zajęcia w cyklu "Semestr letni 2019/20" (zakończony)

Okres: 2020-02-29 - 2020-09-20
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 20 godzin więcej informacji
Koordynatorzy: Wojciech Goszczyński
Prowadzący grup: Wojciech Goszczyński
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę

Zajęcia w cyklu "Semestr letni 2020/21" (w trakcie)

Okres: 2021-02-22 - 2021-09-20
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 20 godzin więcej informacji
Koordynatorzy: Wojciech Goszczyński
Prowadzący grup: Wojciech Goszczyński, Piotr Zwarycz
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę

Zajęcia w cyklu "Semestr letni 2021/22" (jeszcze nie rozpoczęty)

Okres: 2022-02-21 - 2022-09-20
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 20 godzin więcej informacji
Koordynatorzy: Wojciech Goszczyński
Prowadzący grup: Wojciech Goszczyński
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę
Opisy przedmiotów w USOS i USOSweb są chronione prawem autorskim.
Właścicielem praw autorskich jest Uniwersytet Mikołaja Kopernika w Toruniu.