Food Studies – a New Agenda?
Identifying methods to explore, understand, and analyse food environments/systems, there doings and values
Professor Niels Heine Kristensen, AAU, firstname.lastname@example.org
Associate Professor Mette Weinreich Hansen email@example.com
PhD Fellow Grace Viera Andrade firstname.lastname@example.org
PhD Fellow Morten Hedegaard Larsen email@example.com
Professor Niels Heine Kristensen, Associate Professor Fabio Parasecoli, Associate Professor Håkan Jönsson, Associate Professor Mette Weinreich Hansen, PhD student Morten Hedegaard Larsen
17-19 September 2014 (3 full course days) + pre and post work on literature and paper.
9.30 Welcome + introduction to the aims of the course: Niels Heine Kristensen & Mette Weinreich Hansen
10-12 Presentation of projects, papers and participants
12-13 Lunch at AAU-CPH
13-15 Media and Communications in Food Studies: Fabio Parasecoli, Coordinator of Food Studies at The New School, NYC. Key note lecture and discussions
15-18 Group discussions on the basis of lecture and essays
19-21 Joint dinner in Copenhagen + presentation of field study on 18th.
8-10 Preparing field studies to the Foodscape in smaller groups with supervision
10-13 Participants conducting field studies in a Copenhagen Foodscape (Kødbyen), informal talks with practitioners and lunch (self-catered).
14-18 Workshops using the field study and own essays/projects to present and discuss relevant methodologies with supervision
9-11 History of Anthropology of Food: Lecture by Håkan Jönsson, Lund University
11-12 Lunch at AAU-CPH
12 -15 Presentations on the methodological and thematic reflections of the PhD course and its use in participant own projects. Common discussion.
15-16 Wrap up and evaluation
AAU-Copenhagen Campus, Frederikskaj 10A, room 4.133 Copenhagen SV and selected site
Deadline: 5 September 2014
This course will offer PhD students’ methodologies within, and inspired by, the area of Food Studies and related academic disciplines.
Objectives of the Course: The aim of this course is to provide participants with knowledge and methodologies into food environments, doings and values. How these work and are affected by both social and technological changes, and also how food is given meaning and identity by its actors, spaces and places.
The course offers an opportunity to work with the content and design of your PhD study or an opportunity to analyse your data. All PhD students, whether in the beginning, middle or closure of the study, should thus be able to benefit from the course.
Another important objective of the course is to bring together participants from different academic ackgrounds who use food as a medium, or theme, in their research or work, so that these can share insights and knowledge, be they ethnographical, anthropological, planning or other.
Teaching and learning methods: Lectures, discussions, informal talks with (food) practitioners/entrepreneurs, spatial analysis´(visual data) and presentations with evaluations. As a point of departure participants will be introduced to methods of analysis and understandings of food environments and discourses/values from food-research groups at AAU- Copenhagen: FINe (Foodscapes, Innovation and Networks), Associate Professor and Coordinator of Food Studies at The New School, New York City Fabio Parasecoli and Håkan Jönsson, Lund University.
Also incorporated in the course is a field study within Copenhagen where participants, can gain insights and discuss appropriate methods and strategies for further analysis.
Learning Outcome: The participants should through the fulfilment of the course have gained (new) knowledge regarding food environments and values as a concrete concept as well as the meta-themes of the course (see above), and preferably new ways to integrate and use these methodically coherently in their own research as well. The course introduces and elaborate the methodological aspects of food related research and aim at capturing the Food studies as a field of research and theoretical/methodological development.
Requirements: Each participant is expected to submit an essay (min. 2000 and max 4000 words) briefly outlining their field of study and thematic interests and how they intend to use this course in their studies. And lastly the essay should address the main question of the course “Identifying methods to explore, understand and analyse food environments, doings and values”, preferably by using course literature or other relevant literature.
These essays are blind-reviewed by fellow course participants prior to the course. Students are therefore expected to provide feedback based on his/hers academic background and the course literature.
Essays are to be submitted no later than 1 September 2014.
Participants (max.): 15
Fee: The course is free for PhD students, but lunch and refreshments at your own.
Zukin, S., 2008. Consuming Authenticity. Cultural Studies, 22(5), pp.724–748. Available at: http://www.tandfonline.com/doi/abs/10.1080/09502380802245985 [Accessed August 9, 2013].
Fetterman, David ”Ethnography step by step” (Sage 1998), p. 1-15, p. 31-60, p. 111-127.
Spradley, James ”Participant observation” (Harcourt Brace Pub. 1980), s. 53-62.
Hubert, Annie ”Qualitative research in the anthropology of food”, i Macbeth, MacClancy (red) ”Researching Food Habits – Methods and Problems” (Berghahn 2004), s. 41-54.
Medina, Xavier ”Tell me what you eat and you will tell me who you are – Methodological notes on the interaction betweeen researcher and informants in the anthropology of food”, i Macbeth, MacClancy (red) ”Researching Food Habits – Methods and Problems” (Berghahn 2004), s. 41-54.
Nik Brown & Mike Michael (2002) From authority to authenticity:
The changing governance of biotechnology, Health, Risk & Society, 4:3, 259-272,
- Teacher: Mette Weinreich Hansen
- Teacher: Håkan Jönsson
- Teacher: Niels Heine Kristensen
- Teacher: Grace Viera