2024.12 - Etnogastronomy in Historical Context

Course number
Etnogastronomy in Historical Context
Students are required to hold an upper secondary education diploma or equivalent qualification
To provide students with a foundation in ethnogastronomy and the various aspects related to food and dining in a cultural context based on Faroese ethnogastronomy in a broad comparative culture history context. The aim is to give students an understanding of the issues and questions related to food as a field of research, in order for them to develop an independent approach to the field and acquire the competences to apply scientific methods developed in other contexts to the Faroese context.
Learning and teaching approaches
The learning and teaching strategies used include lectures, discussions, exercises, presentations of empirical observations and essay writing. The expected distribution will be 10 lectures (two-hour sessions) and 10 two-hour sessions for exercises and presentations. The topics discussed will include:Food and Food Culture in a Broader Context • Ethnogastronomy, concepts, food terminology, research and research perspectives • Gastronomy in general • Food and dining in history and cultural history • Food, cooking and gender • The politics of food – alcohol and politics • Power, symbols and food • Religion and food • Food and restaurants • Food as an experience • Food in the media – TV chefs. • Cookbooks and recipes • Food and health The Global and the Local • Selected questions in European food research • Compared Nordic food culture • The global and the local as related to food and ethnogastronomy • General current Faroese food production. Tradition and innovation. Faroese Ethnogastronomy – Historical Overview • Historical sources on Faroese food culture o Thematization and structuring of Faroese food in a historical context o Capacity to apply methods and theories from other areas of food research to problems and issues in Faroese food culture o The global and the local o Traditional food o Everyday food and party food o Food innovation – Faroese restaurants o Own production and store-bought food • Using Faroese food resources o Fish and seafood o Whales, seals and seabirds o Sheep and cattle o Milk and dairy products o Poultry and hare o Faroese export food production in a historical context • Food Preservation o Drying o Salting o Smoking o Chilling and freezing • Selected Topics for Discussion o Cereals and baking o Cakes, confectionary and desserts o Ready meals o Fresh, ræst (Faroe dry-aged) and dried o Dried meat, skerpikjøt (dry-aged meat) o Skinsakjøt (Faroese cold cuts (esp mutton)) o Kamsmatur (fish stuffing) o Foreign influence on Faroese dishes: stuffed puffin, rognaknetti (large roe fish balls containing suet) etc. o Selected Faroese dishes o Daily home cooking o Parties and party food • Food and Beverage Tasting o Food tasting exercises o Beer and wine tasting exercises • Special subject chosen by the student for presentation in conjunction with the exercises
Assessment method
The examination is a seven-day set take-home assignment. The examination is externally assessed according to the marking scale in force. In order to sit the examination, students must have participated actively in presentations and exercises and have submitted any required written assignments and essays within the set deadlines, any assignments and essays must also have met the approval of the lecturer.
Marking scale
Students are first and foremost required to demonstrate that they have understood the purpose of the course and have the ability to apply the course contents in practice. A selection of suitable literature is available for students to read in the course of their studies. A suggested bibliography of approximately 1500 pages will be set for the final examination.
Jóan Pauli Joensen