KSCB170 Asian Foods

Filozofická fakulta
jaro 2023
Rozsah
1/1/0. 4 kr. Doporučované ukončení: k. Jiná možná ukončení: zk.
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
Rozvrh
St 17:30–19:10 Virtuální místnost
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
The course „Asian Foods“ offers an overview of food and food customs in selected Asian regions. To ensure that the selected sample covers various regions accross Asia, the greater part of the lectures will be delivered by specialists in Asian languages and cultures from Masaryk University and Charles University. Food studies have been making rapid progress over the past decades, showing the crucial social, economic, and cultural connections of food. Food has also been a key theme connecting scholars across disciplinary boundaries. In Asian cultures, in particular, food production, preparation and consumption play a key role not only in social interactions, but also in religion, politics, in construction of group identities and many other spheres of life.
Výstupy z učení
The aim of the course is twofold: On one hand, it provides basic-level information about food and food customs in the Asian societies, thus broadening the area studies students’ horizon on Asia in a transregional context. On the other hand, by building on the expertise of specialists in Asian regions, a deeper discussion about aspects of particular relevance for the individual cultures and their importance for the construction of a “national” as well as ”ethnic” identity will be provided. Due to the different theoretical and methodological approaches of the lecturers, the students will obtain a good sense of the necessary anthropological, sociological and historical tools for the analysis of all aspects of food.
Osnova
  • The course will begin with a methodological introduction followed by individual lectures focusing on food(s) in Japan, Korea, Vietnam, China India, Tibet, Mongolia, Indonesia, the Russian far East, and Uyghurs, taught online by specialists on the respective regions.
  • Schedule
  • 15.2. Introduction: Ute Wallenböck, Martin Tirala, Veronika Zikmundová
  • 22.2. China (Kateřina Šamajová)
  • 1.3. Vietnam (Markéta Lopatková, Barbora Nováková
  • 8.3. Japan (Jan Sýkora)
  • 15.3. Korea (Miriam Löwensteinová)
  • 22.3. India (Martin Hříbek)
  • 29.3. Mongols (Veronika Zikmundová, Veronika Kapišovská)
  • 5.4. Uyghurs (Mukaidaisi Muhetaer)
  • 12.4. Tibet (Ute Wallenböck, Daniel Berounský)
  • 19.4. Indonesia (Michaela Budiman)
  • 26.4. Taiwan (n.n.)
  • 3.5. The Travels of Soy from Manchuria to the Soviet Union (Natalia Ryzhova)
  • 10.5. Asian Food Fusion (Martin Tirala)
Výukové metody
online-lectures (MSTeams), Wednesday 17:30
Metody hodnocení
online-examination (multiple choice)
Vyučovací jazyk
Angličtina
Další komentáře
Studijní materiály
  • Statistika zápisu (nejnovější)
  • Permalink: https://is.muni.cz/predmet/phil/jaro2023/KSCB170