Additional course evaluations for FS0001

Academic year 2022/2023

Foodscapes 1 (FS0001-10245)

2022-08-29 - 2022-10-31

Academic year 2021/2022

Foodscapes 1 (FS0001-10281)

2021-08-30 - 2021-11-01

Print Syllabus

Syllabus

FS0001 Foodscapes 1, 15.0 Credits

Foodscapes 1

Subjects

Landscape Architecture Food Studies

Education cycle

Master’s level

Modules

Title	Credits	Code
Literature seminars	5.0	0102
Excursions	3.0	0103
Group work	3.0	0104
Final individual written assignment	4.0	0105

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to 120 credits, of which 90 credits within one of the following areas:

- natural sciences

- social sciences

- technology

- Food and meal science

and English 6.

Objectives

The aim of the course is to build up understanding about food studies – the economics, politics, science and technology, and cultural and ethical values that surround the subject of food. Using a landscape architecture outlook, the course runs in parallel with studies of the relationship between food and the physical environment in the city and in the countryside,. This forms a basis for a holistic perspective and an understanding of the role of food culture in the development of society and landscape, in order to relate this to the Sustainable Development Goals (SDGs) set out by the UN. The student should achieve awareness of food culture as an analytical tool based on different perspectives, and should develop an understanding of the inbuilt complexity of diverse food landscapes.

The course also aims to provide an overview of the many aspects that characterize food landscapes. It takes a historical perspective, and treats concepts such as urbanity and rurality, the consumption and marketing of foodstuffs, food production, identity, cultural heritage, added values for food and places, environment and ecosystem services, and conflicts of objectives.



After completing the course, course participants must be able to:

- clarify, and discuss from an interdisciplinary perspective, the complexity that characterizes food landscape, the relations between food, people and place,

- demonstrate, through presentations in maps and texts, an understanding of how food landscapes exist and interact on different scales,

- account for, and discuss analytically, how the different perspectives on food landscapes explored during the course can be linked together.

Content

This introductory course creates an understanding of the relationships between landscape, food and people, and food culture, and of how food shaped and continues to shape our physical and cultural life world. The course consists of themed weeks that outline the course topics, such as relationships between city and country, added values linked to food production and landscape history in parallel with meal history. It will highlight many different perspectives that can sometimes stand in conflict with each other. The course also offers training in critical use of theoretical concepts.



The course will be taught through literature seminars, lectures and field studies. Assessment will be carried out through assignments (individually and in groups) throughout the course, with a written final assignment based on literature studies and discussions during the various themed weeks.



How well the student succeeds in achieving the course objectives depends on the ability to present and relate the key concepts to problems or topics that the student has interest in exploring. This means that it is central to learn to think about food concepts as a tool for critical analysis and creative work, rather than as facts to be learnt and memorized.



Literature seminars, field studies and essay seminars are mandatory.

Formats and requirements for examination

Fulfilling mandatory parts and written assignments. If a student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.

If a student has been granted targeted study support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative form of assessment.

If this course is discontinued, SLU will decide on transitional provisions for the examination of students admitted under this syllabus who have not yet been awarded a Pass grade.

For the assessment an independent project (degree project), the examiner may also allow a student to add supplemental information after  the deadline for submission.  For more information, please refer to the Education Planning and Administration Handbook.

• If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
• If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
• If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
• For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

The right to take part in teaching and/or supervision only applies to the course instance which the student has been admitted to and registered on.

If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information, please refer to the Education Planning and Administration Handbook.

Responsible department

Department of Landscape Architecture, Planning and Management

There are no Grading criteria posted for this course

Reading list, Foodscape 1

Ingrid Sarlöv Herlin July 2021

FS0001 (15 credits), autumn 2021

Theme 1 – FOOD, LANDSCAPE, PEOPLE AND PLACE; AN INTRODUCTION

Cloke, P. and Jones, O. 2001. Dwelling, place, and landscape: an orchard in Somerset. Environment and Planning A 33, pp. 649–666. https://doi.org/10.1068/a3383

Dupuis, Melanie David Goodman. 2005. Should We Go ‘Home’ to Eat? Toward a Reflexive Politics of Localism. Journal of Rural Studies 21(3):359-371. DOI: 10.1016/j.jrurstud.2005.05.011

Selman Paul. 2008.What do we mean by sustainable landscape? Sustainability: Science, Practice and Policy, 4:2, 23-28, DOI: 10.1080/15487733.2008.11908019

Fairclough Graham. 2019. Landscape and heritage: ideas from Europe for culturally based solutions in rural environments, Journal of Environmental Planning and Management, 62:7, 1149-

1165, DOI: 10.1080/09640568.2018.1476026

Granvik, M.; Joosse, S.; Hunt, A.; Hallberg, I. 2017. Confusion and Misunderstanding—Interpretations and Definitions of Local Food. Sustainability 2017, 9, 1981. https://doi.org/10.3390/su9111981

Theme 2 – FOOD CULTURE AND LANDSCAPE

Dirks, Robert and Gina Hunter (2013). The anthropology of food. In: Routledge International Handbook of Food Studies (ed. Ken Albala). London and New York.

Parasecoli, Fabio (2013). Food, cultural studies and popular culture. In: Routledge International Handbook of Food Studies (ed. Ken Albala). London and New York: Routledge.

Jönsson, Håkan, Michaud, Maxime and Nicklas Neuman.(2021). What Is Commensality? A Critical Discussion of an Expanding Research Field, International Journal of Environmental Research and Public Health, Vol,18, issue 12. https://www.mdpi.com/1660-4601/18/12/6235/htm

Steel, Carolyn., Sitopia How food can save the world. First chapter *Food, *p 7-35. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.)

Trubek, Amy. B (2008). The taste of place. A cultural journal into terroir. Berkley: University of California Press. To read: Chapter 1. Place matters. Pp 18-53. https://content.ucpress.edu/pages/10672/10672.ch01.pdf

Theme 3 – FOODSCAPES AND FOODWAYS -THE BIGGER PICTURE

Brook, I. 2018. Ethics of agricultural landscapes and food production. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp.369-381.

Isendahl, C. Barthel S. 2018. Archaeology, history, and urban food security. Integrating cross-cultural and long-term perspectives. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, Pp. 61-72.

Olwig, K.R. 2018. Eating’s the Common of Landscape. Sacrificial food for thought concerning the meaning of landscape. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp.435-444.

Steel, Carolyn., Sitopia How food can save the world. Chapter 7, *Time.*p 285-317. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.)

Theme 4 – GRAZED AND CULTIVATED FOODSCAPES

Austin, G. 2018. Conservation and ecology. In ;Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 253-271.

Lindborg, Regina, Jan Bengtsson, Åke Berg, Sara A.O. Cousins, Ove Eriksson, Tomas Gustafsson, Knut Per Hasund, Lisette Lenoir, Aina Pihlgren, Erik Sjödin, Marie Stenseke, 2008, A landscape perspective on conservation of semi-natural grasslands, Agriculture, Ecosystems & Environment, Volume 125, Issues 1–4, Pages 213-222, https://doi.org/10.1016/j.agee.2008.01.006

Olsson, Gunilla, 2018. The shaping of food landscapes from the Neolithic to Industrial period: changing agro-ecosystems between three agrarian revolutions,

Wästfelt, Anders: 2018. Shifts in agriculture praxis: Farm modernisation and global integration. In; Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp 117-126.

Theme 5 - FOOD FROM FOREST AND WATER

Beveridge, MCM., DC Little. 2002. The history of aquaculture in traditional societies. In; Ecological Aquaculture: The Evolution of the Blue Revolution. Edited by Barry A. Costa-Pierce, Blackwell Publishing Ltd. Pp 3-29.

Butler, Andrew, Elin Ångman, Åsa Ode Sang, Ingrid Sarlöv-Herlin, A. Åkerskog, Igor Knez, 2021,“There will be mushrooms again” – Foraging, landscape and forest fire, Journal of Outdoor Recreation and Tourism, Volume 33, https://doi.org/10.1016/j.jort.2020.100358.

Lupp, Gerd, Simon Tangerding and Valerie Kantelberg. 2018. Venison from the Bavarian forest: linking hunters, forest diversity, and consumer through regional marketing. In; Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 81-91.

Roe Maggie. 2018. Seascapes: food from the marine landscape. In; In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 140-159.

Strong Jeremy. Foraging,2018. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, PP. 73-80.

Theme 6 -THE URBAN FOODSCAPE

Coles, Richard, Sandra Costa, 2018. Food growing in the city: Exploring the productive urban landscape as a new paradigm for inclusive approaches to the design and planning of future urban open spaces, Landscape and Urban Planning, Volume 170, Pages 1-5, ISSN 0169-2046, https://doi.org/10.1016/j.landurbplan.2017.10.003.

Parham, Susan 2018. From the agora to the modern marketplace: food markets as landscapes of buisiness and pleasure. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, 445-461.

Parham Susan and Jacques Abelman. Food, landscape and urban design. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge pp. 409-432.

Roe, Maggie, Ingrid Sarlöv Herlin & Suzanne Speak. 2016. Identity, food and landscape character in the urban context, Landscape Research, 41:7, 757-772, DOI: 10.1080/01426397.2016.1212324

Theme 7 –FOODSCAPE VISIONS.

Beck, Jody 2018. food utopia. In Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, Pp 585-596.

Steel, Carolyn., Sitopia How food can save the world. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.) (selected chapters) In paperback 108 kr Adlibris . https://www.adlibris.com/se/bok/sitopia-9780099590132

Waterman, Tim. 2018. Taste, foodways, and everyday life. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 517-530.