Course for international guest/part time students
- Faculty
- Faculty of Humanities
- Organization
- BTK Department of English Studies
- Code
- BBI-ANG-225E.D6
- Title
- Reading Culture: Interdisciplinary Approaches: Reading food and drink history: sources and resources
- Usual semester
- Autumn
- ECTS
- 3
- Language
- Learning outcomes
- This module explores the richness of primary source materials in Food and Drink History and provides an introduction to their critical usage and analysis. With the help of cookbooks, government reports, advertisements, memoirs, literature, music and films, we will investigate the relationship between socio-economic and cultural transformation of British and American attitudes to food and issues such as colonialism, race, gender, identity, war and power.
- Course content
- To gain an understanding of the versatility of food and drink history sources and how they reflect the transformation of cultural norms, socio-economic trends and political changes To develop critical skills to analyse primary sources in a wider historical context and investigate their relationship to other relevant historical events in the British Empire, Europe, and the United States
- Assessment method
- Grades will be based on: class work (attendance, weekly readings and contributing to class discussions) written/oral exam
- Bibliography
- Digital Cookbook Collections, including Hannah Glasse’s The Art of Cookery Made Plain and Easy (1747); and Mrs Beeton’s Book of Household Management (1861) Ministry of Food Archives (The National Archives, UK) War-time film records about nutrituion and food Oral histories Menus, posters, leaflets Advertisemenents in periodicals Literary sources Memoirs such as Julia Child’s My life in France (2012) Films such as Big Night (1996) Music (Louis Jordan)