Course for international guest/part time students
- Faculty
- Faculty of Humanities
- Organization
- BTK Department of English Studies
- Code
- BMI-ANGD17-CK2aE.03
- Title
- The History of Great Britain in the Recent Times - Foundations and Perspectives: Sugar, spice, and all things nice? Exploring the
- Usual semester
- Spring
- ECTS
- 3
- Language
- Learning outcomes
- Aim and objectives: To enhance a deeper understanding of the significance of food/drinks in the socio-economic, political, and cultural development of the British Empire To further develop students’ skills to critically analyse a wide range of primary sources and engage with secondary literature based on the latest findings of the field in order to present coherent historical arguments on the link between dietary and socio-economic changes throughout the past three centuries
- Course content
- This course assesses the complexities of British colonial food culture since the 18th century. It explores the global impact of the Colombian Exchange on the food production and consumption of Great Britain as well as its colonies by tracing the histories of a variety of foodstuffs, drinks, and dishes. Furthermore, it also addresses the ongoing impact of migration on the culinary landscape of modern Britain.
- Assessment method
- Grades will be based on: class work (attendance, weekly readings and contributing to class discussions) short weekly homework based on readings and class discussion (2-5 sentences) presentation (analysis of a chosen work)
- Bibliography
- Albala, Ken (ed.). Routledge International Handbook of Food Studies (New York: Routledge, 2013). Bickham, Troy. Eating the Empire: Food and society in eighteenth-century Britain (Reaktion Books, 2020). Buttery, Neil. A Dark History of Sugar (Yorkshire: Pen & Sword History, 2022). Collingham, Lizzie. The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World (London: The Bodley Head, 2017). Davidson, Alan (ed). The Oxford companion to food (OUP Oxford, 2014). Flandrin, Jean-Louis and Massimo Montanari (eds.). Food, A Culinary History (Columbia University Press, 1999). Goldstein, Dara (ed.) (2015) The Oxford Companion to Sugar and Sweets (OUP, 2015). C. Helstosky (Ed.), The Routledge History of Food (Taylor and Francis, 2015). Panayi, Panikos. Spicing up Britain: The Multicultural History of British Food (Reaktion Books, 2008). Pilcher, Jeffrey M. (ed.). Food in world history (Routledge, 2023). Pilcher, Jeffrey M. (ed.). The Oxford Handbook of Food History (OUP, 2012). Robertson, Emma. Chocolate, women and empire: A social and cultural history (Manchester University Press, 2013). Smith, Andrew F. Sugar: A Global History (The Edible Series, Reaktion Books, 2014). Sukhadwala, Sejal. The Philosophy of Curry (London: British Library, 2022).