Foodscapes 2
Course description
Foodscapes 2 continues to build on food culture and landscape as perspectives for understanding and analysing the role of food in sustainable development. This course departures from major global agendas, such as: UN SDG´s, UN Food Summit and Planetary Boundaries.
The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies.
The course will be taught through literature seminars, lectures and field studies. Assessments 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 to the key concepts to problems or topics addressed in the course. 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 learned and memorized.
Literature seminars, field studies and essay seminars are mandatory.
Entry Requirements
\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science.
and minimum 15 credits in Food Studies on advanced level
and
English 6 or equivalent.
Course facts
FS0008, Foodscapes 2, 15.0 Hp
Print syllabus
Syllabus
Finalized by: PN-LT - ansvarig ledamot i arbetsgrupp landskap Alnarp (AGLA), 2023-11-15
Valid from : Autumn semester 2024 (2024-09-02)
Level
Second cycle (A1F)
Main field of study
Food Studies, Landscape Architecture
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.
Course language
English
Entry Requirements
\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science.
and minimum 15 credits in Food Studies on advanced level
and
English 6 or equivalent.
Objectives
The aim of the course is to develop and widen the understanding of relationships between food, landscapes, places and people on a global level, using the lenses of Food culture and landscape, to be applied in solutions for sustainable development. This involves perspectives from Critical Food Studies. Progression from earlier courses increases through further problematisation of the relationship between food and the physical environment in urban and rural situations. The content is inspired by agendas on different levels related to food and environment, such as the seven priorities addressed by UN Food summit. The course also addresses key issues such as how food signals particular identities; and the roles of food in global flows, including globalisation, colonisation, immigration and tourism. The course also takes up food in terms of production and consumption, assessing the politics, economics, and geographies of food. It also examines food policies and patterns of industry: food safety, security, and justice. Animal ethics, Rural and Urban Food deserts, Food and gender, Food inequalities and Food empowerment are also among the concepts dealt with on the course.
After completion of the course, the student should be able to:
• show, define and analyze the connections between food, places/landscapes and people in various scales
• evaluate and criticize food related plans, policy’s, scientific articles and projects from both the perspective of landscape and critical food studies
• identify, describe and discuss different food and landscape connected aspects and perspectives within a project
• apply theories and concepts in order to analyze and discuss global challenges from both a landscape and food cultural perspectives.
Content
Foodscapes 2 continues to build on food culture and landscape as perspectives for understanding and analysing the role of food in sustainable development. This course departures from major global agendas, such as: UN SDG´s, UN Food Summit and Planetary Boundaries.
The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies.
The course will be taught through literature seminars, lectures and field studies. Assessments 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 to the key concepts to problems or topics addressed in the course. 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 learned and memorized.
Literature seminars, field studies and essay seminars are mandatory.
The course focuses on the following generic competencies: critical thinking, scientific methods, written and oral communication and independence.
Collaboration with the surrounding community takes place through gest lectures and study visits.
Examination Formats and Requirements for Passing the Course
Active participation in compulsory elements and approved assignments.
Responsible Department/Equivalent
Department of Landscape Architecture, Planning and Management
Supplementary information
Included in program
- Food and Landscape - Master’s programme
- Food and Landscape
Module set
| Title | Credits | Code |
|---|---|---|
| Literature seminar | 5.0 | 0101 |
| Excursions | 5.0 | 0102 |
| Individual written assignment | 5.0 | 0103 |
The Course Replaces
FS0003