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

Filozofická fakulta
podzim 2025
Rozsah
1/1/0. 4 kr. Ukončení: k.
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
Předpoklady
KSCA001 Úvod do čínských studií
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Předmět si smí zapsat nejvýše 20 stud.
Momentální stav registrace a zápisu: zapsáno: 0/20, pouze zareg.: 0/20, pouze zareg. s předností (mateřské obory): 0/20
Mateřské obory/plány
předmět má 6 mateřských oborů, zobrazit
Cíle předmětu
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 English (and Chinese). Training in methodology, team work, essay writing, and oral presentation is an integrated part of the course.
Výstupy z učení
•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
Osnova
  • 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. Chili Pepper & Columbian Exchange
  • 5. Traditional & Ethnic Food
  • 6. National & Local Food
  • 7. Chinese Food and Cuisine
  • 8. Muslim Food and Foodways
Literatura
    povinná literatura
  • Mintz, S.W. and C.M. Du Bois. 2002. The Anthropology of Food and Eating, Annual Review of Anthropology 31: 99-119.
  • Wu, X. 2004. “Ethnic Foods and Regional Identity: The Hezha Restaurants in Enshi.” Food & Foodways 12: 225-246.
  • Goody, J. 1982. The high and the low: Culinary culture in Asia and Europe. In Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences, pp. 97-153). Cambridge: Cambridge University Press.
    doporučená literatura
  • Cheng Jie程杰. 2020. “Wo guo lajiao qiyuan yu zaoqi chuanbo kao” 我国辣椒起源与早期传播考 (Research on the Origin and Early Spread of Pepper in China). Yuejiang Academic Journal 阅江学刊 3: 103-126.
    neurčeno
  • Moreno-Black, Geraldine. 2017/ 2019. The Anthropology of Food and Food Anthropology. In: Chrzan, Janet and Johan Brett. Food Culture. Anthropology, Linguistics and Food Studies. 31-46.
  • Kim. 2015. Re-orienting cuisine: East Asian foodways in the twenty-first centure. Berghahn Books.
  • Bruckermann, & Feuchtwang. 2016. The Anthropology of China: China as Ethnographic and Theoretical Critique. Imperial College Press.
  • Wang, Q. (2015). Chopsticks: A Cultural and Culinary History. Cambridge: Cambridge University Press. doi:10.1017/CBO9781139161855
  • Chang, K.C. 1977. Food in Chinese Culture: Anthropological and Historical Perspectives, Introduction. Yale University Press
Výukové metody
The course is conducted in the form class discussions based on selected texts as well as group work.
Attendance of Conference on “Cultural Heritage of Beer” (Panel “Beer in Asia”) on September 29, 2022 in the afternoon at Masaryk University
Metody hodnocení
Active participation in class and attendance is mandatory (only one unexcused absence is accepted)
One oral presentation in class, individually or as part of a team
A home exam consisting of a paper of 3000 words plus list of reference.
Vyučovací jazyk
Angličtina
Další komentáře
Předmět je vyučován jednou za dva roky.
Výuka probíhá každý týden.
Předmět je zařazen také v obdobích jaro 2011, jaro 2013, podzim 2014, podzim 2022, jaro 2024, jaro 2026.