| Unit name | Historical and Cultural 3: Geographies of Food |
|---|---|
| Unit code | GEOG35110 |
| Credit points | 20 |
| Level of study | H/6 |
| Teaching block(s) |
Teaching Block 1 (weeks 1 - 12) |
| Unit director | Dr. Glennie |
| Open unit status | Not open |
| Pre-requisites |
All units in Geography year 2C Syllabus |
| Co-requisites |
All units in Geography year 3C Syllabus |
| School/department | School of Geographical Sciences |
| Faculty | Faculty of Science |
Recent years have seen dramatic growth in studies of food, agrarian change and environmental issues in Geography and in many other disciplines. Distinctive key themes of this unit, compared with much other work, are first, the consideration of food production (and agrarian change) and food consumption in relation to one another, and second, its focus on both historical and contemporary experiences. Though drawing chiefly on materials from western Europe, the course ranges much more widely at relevant points.
Framed by four introductory sessions and a concluding discussion, the unit comprises three thematic sections respectively focused on tensions and issues in food consumption; food as ecological and social intervention; and vulnerability and power in global food networks. Each of these sections involves four lectures and one discussion session, for which there is associated reading.
The unit includes an assessed essay project, introduced within the introductory sessions, in which candidates analyse temporal dimensions of their own food consumption practices.
