This module introduces the students to the field of Gastronomy and Food Studies and the underpinning philosophy of the MA Gastronomy and Food Studies. Food Studies is at its core transdisciplinary; therefore, students approaching a Master’s degree must be comfortable with theory across several disciplines. Successful post-graduate study is built on the twin pillars of research and an understanding of the relevant theory within which the research is situated. This module will introduce students to the different academic approaches to Gastronomy and Food Studies as practiced by, for example, historians, ethnographers, sociologists, archaeologists and anthropologists. Students approach Gastronomy and Food Studies from diverse backgrounds and the module recognises this. Awareness of the multitude of prisms through which reality is understood—ontology—and the methods of verification that researchers adopt—epistemology—is important to rigorous academic research in the humanities and the social sciences, and to this end, basic knowledge of the abstract concepts of philosophy, sociology and anthropology as they relate both to methodology and issues that arise in Gastronomy and Food Studies is essential. This module also has a practical side to it and will explore the gastronomy of different global regions and intercultural communications concerning food, drink, dining and hospitality in a number of cultures and regions of the world. (Note: Meal experiences and field trip costs will be covered by the individual students and are not included in the Programme Fee)
Introduction to Philosophy (Hierarchy of the Senses – Is food Art or Craft?
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Introduction to Sociology (Bourdieu’s Social and Cultural Capital, Social Networks)
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Introduction to Food History (From Annales to Microhistory)
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Introduction to Anthropology (Ethnography and Oral Histories
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Introduction to Research Methods (Different Approaches
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Material Culture (Menus, Pots and Pans, ephemera, trade cards, cookbooks etc.)
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Introduction to Intercultural Communication (Global & Regional Food Manners, Etiquette & Taboos)
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Global Gastronomy in the Local (Meal experiences in ethnic restaurants – cost to be covered by student).
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Interactive lectures Self-directed learning Group study and group discussion Presentations Guest lecturers Field Trip
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |