Foodscapes 1
Kursen är till för dig som brinner för mat och hållbar utveckling, och vill förstå sambandet mellan mat och landskap i staden och på landsbygden. Den utgår från att våra kulturella matval påverkar den fysiska miljön, och ger genom olika teman kunskap om mötet mellan ämnena food studies och landskapsarkitektur.
Mat är en av de mest brännande frågorna när det gäller hållbarhet idag, och den är oumbärlig i våra dagliga liv. Hur vår mat produceras, transporteras, säljs och konsumeras har stark koppling till hur våra omgivande landskap ser ut och fungerar. Detta gäller både i staden, det stadsnära landskapet och på landsbygden. Att förstå denna koppling och hur kulturella idéer om mat och landskap har utvecklats genom historien, gör skillnad för ett hållbart samhällsbyggande.
De som läser kursen får ett brett perspektiv på hållbar utveckling, miljömässigt, ekonomiskt, socialt och kulturellt. Samband mellan maten och den omgivande miljön behandlas ur många aspekter och granskas kritiskt. Bidrar kortare kedjor mellan producent och konsument att mat värderas bättre och att det stadsnära landskapet gynnas? Efter kursen kommer studenterna ha tillägnat sig skillnader mellan olika produktionsformer och vilka mervärden eller värdekonflikter olika matval kan skapa.
Kursen utgår från människan som en tänkande och kulturellt skapande omformare av det landskap hon lever i, som använder värderingar om mat och dryck för att bygga gemenskap och nyttja landskapet som en resurs.
Information from the course leader
Hello, below you will find the link to the digital classroom that we will use throughout the course, all digital sessions will be held in this link. I will also post it on canvas
Link to digital classroom
https://slu-se.zoom.us/j/66919983844
Password: foodscape
Hi every body we are really looking forward to meeting you all.
Some updates, the schedule is now updated and the Canvas room for the course is also up and running. All literature on the course will be available free of charge either online or as pdfs. We will explain how the canvas room works and how we use it and the structure of the course on the introduction on the 28/8.
Below you find the readings for the first week and the rest of the literature and instructions for particular assignments will be provided on the course page on canvas.
Research articles;
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
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
Fairclough, G. 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
Selman, P. 2008. What do we mean by sustainable landscape? Sustainability: Science, Practice and Policy, 4:2, 23-28, DOI: 10.1080/15487733.2008.11908019
W.J. Rittel, M.Weber. 1973. Dilemmas in general theory of planning, Policy Sciences 4, p 155-169.
If you have any questions, don't hesitate to send an email to me, my address is; love.silow@slu.se
Kind regards Love and Anna
Hi everyone, my name is Love and I will be the course leader for the first course on the program.
First of all welcome, me and the rest of the course team are really looking forward to meeting you all and taking on and discussing the important and urgent relations between food, people and landscapes.
Regarding the literature and schedule for the course there where a problem with the upload but the entire reading list and the preliminary schedule will be in should be available within 24.
Some general info regarding the literature, all readings will be available online, but we strongly recommend you too buy the main course book Routledge Handbook of Landscape and Food, because this book will be a central part of the entire programme. It is available at Routledge Handbook of Landscape and Food - Landskapsarkitektur - häftad (9780367502126) | Adlibris Bokhandel
We are really looking forward to meeting you all, if you have any questions don't hesitate to reach out, my email is;
love.silow@slu.se
kind regards Love, Anna and Ingrid
Course evaluation
The course evaluation is now closed
FS0001-10095 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for FS0001
Academic year 2022/2023
2022-08-29 - 2022-10-31
Academic year 2021/2022
2021-08-30 - 2021-11-01
Syllabus and other information
Syllabus
FS0001 Foodscapes 1, 15.0 Credits
Foodscapes 1Subjects
Landscape Architecture Food StudiesEducation cycle
Master’s levelModules
| 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
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior 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.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Fulfilling mandatory parts and written assignments.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Landscape Architecture, Planning and Management
Litterature list
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.