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FS0001

Foodscapes 1

Dear all

Here you also find the preliminary schedule- the main timelines will be kept but some minor changes may occur. Sorry for some delay.

As you can see , a majority of the teaching will take place on distance, but there will also be campus based teaching particularly on the literature seminars and some lectures. We will also carry out a full day excursion and a walking excursion. We will take great caution to prevention of Covid-19 infection, during these occasions, to make sure that distances is kept, ventilation is good and maybe also use face masks on some occasions. We don't know how the situation may turn out yet, so we have to be open for adjusting to the ongoing pandemic situation.

Please feel free to contact me if you have concerns about this or other questions ingrid.sarlov-herlin@slu.se or 004640415407

Looking much forward to seeing you on the course and programme!

Welcome

Ingrid and Love (course team)

PS;
(You may find some updates in the programme on the 13th of August)

Update regarding litterature

The articles from both Routledge International Handbook of Food Studies and Routledge Handbook of Landscape and Food will be available online, but we strongly recommend you too buy the 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

All articles with DOI-nr are available via the search engine at SLU library

The book Ancient Foodways, Gastronomy in Egypt, Greece, Rome, Luristan and the Muslim World will be available to buy at campus for about 55 SEK

The book Sitopia How food can save the world. ISBN: 9780099590132 is available in paperback for 108 kr Adlibris at https://www.adlibris.com/se/bok/sitopia-9780099590132

The chapter in the book The taste of place. A cultural journal into terroir is available via this link https://content.ucpress.edu/pages/10672/10672.ch01.pdf

The article Food Culture as a Political Tool – Meal Construction during the Swedish EU-chairmanship will be sent out as a pdf at the start of the course

In the Canvas room for the course there will be a list of further reading recommendations and more inspirational information in form of pods and/or Ted talks

Hi everyone

Here is the zoom-link for the introduction on Monday and this will be the link we use through the whole course

.https://slu-se.zoom.us/j/66919983844

Passcode: foodscape

Kind Regards Love & Ingrid

Hi everyone I put some information on Canvas under files on how to get to the right place on campus on Thursday, see you there.

Kind regards Love & Ingrid

The course evaluation is not yet activated

The course evaluation is open between 2021-10-25 and 2021-11-15

Additional course evaluations for FS0001

Academic year 2021/2022

Foodscapes 1 (FS0001-M1281) 2021-08-30 - 2021-11-01

FS0001 Foodscapes 1, 15.0 Credits

Foodscapes 1

Syllabus approved

2020-11-20

Subjects

Food studies Landscape Architecture

Education cycle

Master’s level

Modules

Title Credits Code
Literature seminars 5.00 1002
Excursions 3.00 1003
Group work 3.00 1004
Final individual written assignment 4.00 1005

Advanced study in the main field

Second cycle, only first-cycle courses as entry requirements(A1N)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

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 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 date to which the student has been admitted 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 on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Landscape Architecture, Planning and Management

Further information

Determined by: Programnämnden för utbildning inom landskap och trädgård (PN - LT)
There are no Grading criteria posted for this course

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Food and Landscape Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 27500 SEK Cycle: Master’s level
Subject: Food studies Landscape Architecture
Course code: FS0001 Application code: SLU-10281 Location: Alnarp Distance course: No Language: English Responsible department: Department of Landscape Architecture, Planning and Management Pace: 100%