ECTS: 2
Course leader: Susanne Højlund Pedersen
Language: English
Graduate school: Faculty of Arts
Course fee: 0.00 DKK
Status: Course is open for application
Semester: Spring 2025
Application deadline: 02/03/2025
Cancellation deadline: 02/03/2025
Course type: Blended learning
Start date: 13/05/2025
Administrator: Andreas Mølgaard Laursen
After the course deadline, you will receive information about whether you have been offered a seat on the course or not.
You will automatically be placed on a waiting list. After the application deadline, seats will be allocated and all applicants will be notified whether or not they have been offered a seat.
Questions related to registraton, deadline, seats, waitinglist etc.
Please contact the course administrator at amla@au.dk. Registrations and cancellation are only possible through the course administrator.
Course description
When and how does the sensory experience of food matter? As we face various crises, economic, ecological, social and cultural, what role do the senses play in various efforts at sustainability, defining sustainability broadly and taking into account the many critiques of the concept? This course explores recent anthropological approaches to the sensory experience of food to explore the view of food developed over the past 30 years in anthropology—that it brings together themes and topics central to the anthropological project: from classical topics of kinship, exchange and ritual to recent rethinkings of embodiment, power, political economy, the human and the non-human. Food plays a significant and even central role in joining these themes and topics in conversation. In examining how this cultural embeddedness influences individuals' sense of agency it is crucial to incorporate a focus on the senses that goes beyond the usual taste and smell or even the synesthetic blend of the "five senses,” and is based on a broader understanding of sensory experience, such as memory and precognition. This course will explore these themes as they play out in everyday practices of gathering, cooking and eating, as well as professional contexts that are attempting to incorporate sustainable and regenerative approaches to the future of food.
Aim
The aim of the course is to give the PhD students the possibility of
- Training skills incritical analyses
- Presenting own academic workand performing academic commnunication
- Developing analytical approaches and tools within food anthropology and related fields
- Building up an international network within humanistic food studies
- Participtating in the continuous theory development within the anthropological field of food, senses, cooking,and sustainability
Language
- English
ECTS-credits
- 2
Lecturers
- Professor David Sutton, Southern Illinois University, US
- Associate Professor Susanne Højlund, Aarhus University, DK
Venue
- Conference Room 301-302, Moesgaard Museum, 8270 Højbjerg
Course dates:
- 13 May 2025 09:00 - 17:00
- 14 May 2025 09:00 - 17:00