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

Faculty of Arts
Spring 2024
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.
The course is also listed under the following terms Spring 2011, Spring 2013, Autumn 2014, Autumn 2022.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/phil/spring2024/KSCB006