Food, Places & Innovation – making sense of new place based food movements
Course description, incl. learning objectives and prerequisites:
There is an increasing interest in place-based approaches to value creating in local and regional food economies. Developing the identity of cities and regions turning them into arenas for gastronomic innovation and at the same time involving citizens and enterprises in new ways has become a popular strategy in cities and regions around the world. Creating innovative urban food eco systems however, is a challenge that requires governance, well planned strategies and participation of a broad range of actors. In particular the active participation of citizens and food makers are crucial if the urban food movement of is to create value for the society as such. The course explores the new place based foodways by bringing scholars and practitioners together around the materiality of food it self. It provides unique opportunities for collaborative academic inquiry. The course setting is the Melstedgaard Food lab at isle of Bornholm that over the spring 2019 runs the Meal Pilot educational program for food entrepreneurs, consultants, food professionals, civil servants and others in charge of or involved in development of food strategies at local, regional or national level. The course will mark the closing event of the Meal Pilot progression and will provide unique opportunities for PhD students to conduct collaborative data collection and field studies in direct connection with the hands on food activities at the food lab. The course will in addition involve off lab excursions to innovative food hot spots in the surrounding foodscapes on the island and lecturers from practioners.
Learning goals The aim of the course is to explore the dynamics and mechanisms of the new social place based “food epidemics” and food movements. The course will allow students to understand the phenomena through the lenses of recent case studies and research and give methodological dimensions to the analysis of students own cases. The course provide a comprehensive overview of the strategies that municipalities and regions use to develop the identity of particular places and how sustainable Urban Food Strategies are currently developed and implemented. It provides knowledge, skills and competencies for scholars that wants to understand strategies and tools and that want to learn from innovative cases in city based sustainable food eco systems change strategies. The course will develop and train students in the COFOMA methodology - the Collaborative Food Makersspace (explained under training methods).
Course content Topics will cover urban food branding, gastro tourism concepts, gastronomy rebranding, culinary identity formation, development of innovation hubs for entrepreneurs, governance of urban food strategies, role of street food movements, house of the meals concepts, food truck & food containers, urban gardens & farming strategies and foodscape identity creation
The course is based on a practitioner researcher approach based inspired by the principles of autoethnography and collaborative anthropology. The course runs parallel with a practitioner track of cooks, chefs, restaurateurs, kitcheneurs and entrepreneurs which provide the methodological foundation the course that rest on the assumption the dynamics of research/practice interrelationship can provide new academic insight. The course includes lecturers, students pre course assignment, students on and post course assignment, group work, foodscape walkabouts, excursions, exercises, hands on demos, students oral presentations and planning and execution of a social dinner which include a data collection part.
The course will include pre-course learning tasks so that students will be matched in groups prior to meeting at the course. The online introductory learning tasks will be moderated according to Gilly Salmon’s 5-stage model of e-learning with the aim to introduce the students to each other prior to the in-class sessions and to ease the future team-building and collaboration in class. These tasks are supervised by the course team of lecturers. Students will be offered to present assignments as posters on CPH food summit 2019. The course will use the COFOMA methodology in the group work based assignments. The COFOMA is a course specific practitioner – scholar co-creational space. It allows for data collection and it allows for cooking. It offers students to collect data in ways alternative to traditional interviews techniques. It’s uses elements from collaborative and visual ethnography.
Description of paper requirements:
The course assignment is group based and based on the Problem Based Learning model and on the students data collection from the field visits and work that is part of the course. The student will work on the Written Group Assignment that is to be handed in as part of course. The students will pick a case from the course environment and choose informants from the parallel running practitioner course.
WGA. The written group assignment is an academic piece of work that follows the IMRaD format (Introduction, Methods, Results, and Discussion), that involves on-course data collection based on collaborative inquiry. It will be done in groups, presented on the last day where feedback will be given. Based on feedback groups will submit the final WGA (15 pages)
Organizer: Bent Egberg Mikkelsen, Dept of Learning & Philosophy, SOUL
Bent Egberg Mikkelsen, Department of Learning & Philosophy, Aalborg University
- Dr. Maria Raquel Ponte da Luz Martins de Sousa. Lisbon University
- Hyejin Kim Lecturer, Political Science and Global Studies National University of Singapore
- Erik Mobrand. Associate Professor, Graduate School of International Studies Seoul National
- Anders Riel Müller, Researcher, University College Copenhagen & Assoc. researcher, Nordic Institute for Asian Studies
ECTS: 3,0 for participation and additionally 2,0 if WGA is approved
Time: June 17th to 20th 2019
Place: Melstedgaard, Gudhjem,
Zip code: 3760
City: Gudhjem, Bornholm Number of seats: 20
Deadline: May 19th 2019
Deadline for cancellation: June 1st 2019
Important information concerning PhD courses
We have over some time experienced problems with no-show for both project and general courses. It has now reached a point where we are forced to take action. Therefore, the Doctoral School has decided to introduce a no-show fee of DKK 500 for each course where the student does not show up. Cancellations are accepted before June 1st 2019. Registered illness is of course an acceptable reason for not showing up on those days. Furthermore, all courses open for registration approximately three months before start. This can hopefully also provide new students a chance to register for courses during the year. We look forward to your registrations.
- Teacher: Bent Egberg Mikkelsen