Main Field of Study and progress level:
Food and Nutrition: Second cycle, has only first-cycle course/s as entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Contents
What were mealtimes like 50 or 100 years ago? To answer the question we have to step back in time and try to understand the home, leisure and working lives of men and women in the past. In what way was their food different from ours today? What about the future? Will we eat the same kind of food as now, and in the same way? Broadly, we look at:
historical and contemporary social, cultural and economic influences on the food we eat and how we eat it
meals, mealtimes and patterns of domestic life
eating in and eating out: trends in food consumed away from the home
food for the future: fusion cuisine and the search for novelty, genetic modification, functional foods
Expected learning outcomes
On successful completion of the course, students will be able to:
demonstrate an understanding of the social, cultural and economic factors that influence the meals we eat at home, and when and how we eat them.
identify and critically discuss changes in food preparation and cooking skills in relation to gender roles and working patterns.
demonstrate an understanding of trends in food consumed away from the home.
Required Knowledge
Univ. Courses at least 90 ECTS in one subject.
Proficiency in English equivalent to Swedish upper secondary course English A (IELTS (Academic) with a minimum overall score of 5.5 and no individual score below 5.0. TOEFL PBT (Paper-based Test) with a minimum total score of 530 and a minimum TWE score of 4. TOEFL iBT (Internet-based Test) with a minimum total score of 72 and a minimum score of 17 on the Writing Section). Where the language of instruction is Swedish, applicants must prove proficiency in Swedish to the level required for basic eligibility for higher studies.
Form of instruction
Lecture documents, reading requirements and discussion will be web-based. You must have Internet access. All teaching materials will be in English.
Examination modes
Assessment is based on individual written assignments (essays, home tests and an individual project). All assignments must be written in English. To pass the course, all work must be graded pass (G). To pass the course with distinction (VG), the individual project, and the majority of other assignments, must be graded VG.
For rules and regulations about the examination/assessment see the Umeå University Code of Rules and Procedures.
Equivalency credits
The equivalence of course credits (completely or partially) can be assessed (see the Umeå University Code of Rules and Procedures). An application can be made on a special form according to the Student Services directive.
Literature
Valid from:
2012 week 1
Brears Peter A taste of history : 10,000 years of food in Britain London : English Heritage in association with British Museum Press : c1993 : 351s. : ISBN: 0-7141-1732-3 Search the University Library catalogue
Schlosser Eric Fast food nation : what the all-American meal is doing to the world London : Penguin : 2002 : 386 s. : ISBN: 0-14-100687-0 Search the University Library catalogue
Shephard Sue Pickled, potted and canned : the story of food preserving London : Headline : 2000 : x,358 s. : ISBN: 0-7472-2334-3 Search the University Library catalogue
Short Frances Kitchen secrets : the meaning of cooking in everyday life New York, NY : Berg : 2006 : 168 s. : ISBN: 978-1-84520-276-7 (hft.) Search the University Library catalogue
