Course for international guest/part time students
- Faculty
- Faculty of Humanities
- Organization
- BTK Department of English Studies
- Code
- BBI-ANG17-322E.02
- Title
- Elective seminar in the history of Great Britain: History of Food and Drink in Ireland
- Usual semester
- Both
- ECTS
- 5
- Language
- Learning outcomes
- The aim of this course is for students to gain an understanding of the versatility of Irish food and drink history and its connections with the transformation of cultural norms, socio-economic trends and political changes. This will be achieved by developing students’ critical skills to analyse sources in a wider historical context and investigate their relationship to other relevant historical events in modern Ireland. a) Knowledge Comprehension of the periodisation of Irish history and an understanding of how to interpret the characteristics of food and drink history and culture within this framework Confident use of language and advanced vocabulary, both in comprehension and in composition Knowledge of various possible historical and cultural interpretations of the relationship between Ireland and the British Empire b) Abilities Ability to read and interpret historical texts in English Ability to learn independently, and to carry out relevant research Ability to place historical primary and secondary sources in a wider context Ability to express themselves clearly about the topics with a correct use of English Ability to recognise the connections and links between various primary sources and their cultural/historical contexts Ability to analyse the importance of food and drink culture in a broader sense, applying them to our everyday lives c) Attitude Openness towards the topics, methods and opinions raised in class Accepting of opinions, even if they are contrary to their own Openness to the possibility of a variety of interpretations Striving to master various analytical methods Trying to address any use-of-English problems that may arise, and showing an openness to historical texts that may prove difficult to comprehend for a first reading Readiness to engage in constructive discussion and debate with peers and instructors d) Autonomy and Responsibility Ability to work independently with historical primary and secondary sources Formulating their own opinions and contrasting them with those of their peers and instructors Carrying out independent research and formulating the results independently Patient listening to and respect for informed opinions Developing educated and ethically responsible opinions Maintaining a critical and open-minded approach regarding the material presented
- Course content
- The course explores the complexity and diversity of Food and Drink History in Ireland and provides an introduction to the critical usage and analysis of relevant primary and secondary sources. We will investigate the relationship between socio-economic and cultural transformation of Irish attitudes to food and issues such as colonialism, religion, gender, identity, and war.
- Assessment method
- Term mark; 5-point scale. The course applies continuous assessment throughout the semester and is made up of three (3) components. Students’ attendance of the classes and their active contribution to discussions and debates there, based on their assigned weekly readings, will demonstrate their reading, critical analytical and speaking skills, and thus make up 30% of their final grade. Another 20% will be testing their comprehension and writing skills, in the form of brief homework assignments on Moodle 4. The remaining 50% will be the open-book, written in-class test at the end of the semester, which will assess students’ comprehension of debates and historiographical trends and cultural questions. Their continuous contribution to classroom debates and submission of homework assignments will prepare students for practising the skills to formulate their arguments in a succinct manner as well as being able to interpret a wide range of primary sources and place them in their proper socio-cultural contexts.
- Bibliography
- Adelman, Juliana. “Food in Ireland since 1740.” In Eugenio F. Biagini and Mary E. Daly (eds.), The Cambridge Social History of Modern Ireland (CUP, 2017), pp. 233-243. Diner, Hasia R. “The Sounds of Silence: Irish Food in America.” In Hungering for America: Italian, Irish and Jewish Foodways in the age of migration (Harvard University Press, 2002). Hickey, Margaret. Ireland’s Green Larder: The Definitive History of Irish Food and Drink (Unbound, 2019). Leerssen, Joep. “From Whiskey to Famine: Food and Intercultural Encounters in Irish History.” European Studies 22: Food, Drink and Identity in Europe, edited by Thomas M. Wilson (Amsterdam: Rodopi, 2006). Mac Con Iomaire, Mairtín. “The History of Seafood in Irish Cuisine and Culture.” TU Dublin, School of Culinary Arts and Food Technology Conference papers (2004). Mac Con Iomaire, Mairtín. “The Pig in Irish Cuisine past and present.” TU Dublin , School of Culinary Arts and Food Technology Conference papers (2003). Mahon, Elaine. “Irish Cuisine Irish Diplomatic Dining.” The Canadian Journal of Irish Studies 41 THE FOOD ISSUE (2018), pp. 124-155.