Übung Neueste Geschichte: Food, territory, and emotion. On the provenance of food products (Antiquity-Present)
Dozent:innen: Rengenier RittersmaKurzname: Ü.Neueste.Ges.
Kurs-Nr.: 07.068.205
Kurstyp: Übung
Format: online
Voraussetzungen / Organisatorisches
Keine besonderen Zugangsvoraussetzungen.B.A. Geschichte: Diese Übung ist Bestandteil des Moduls 5 (Neueste Geschichte). Die Übung ist unbenotet; vorausgesetzt wird eine aktive Teilnahme an der Übung.
B.A. KF, M.A., M.Ed. Geschichte: Diese Übung ist Teil des Aufbaumoduls Neuzeit. Die Übung ist unbenotet; vorausgesetzt wird eine aktive Teilnahme an der Übung.
Digitale Lehre
Real, i.e. “live” teaching will only be possible if face masks are not mandatory anymore, since the lecturer, regrettably, also faces great difficulty in communicating with masked people.Empfohlene Literatur
Typicality in History : Tradition, Innovation, and TerroirCeccarelli, Giovanni / Grandi, Alberto / Magagnoli, Stefano (eds.)
Bruxelles, Bern, Berlin, Frankfurt am Main, New York, Oxford, Wien: Peter Lang, 2013
476 pp., 12 ill., 33 tables
ISBN 978-2-87574-007-6 pb. (Softcover)
ISBN 978-3-0352-6328-2 (eBook)
Inhalt
Why is Champagne since about 100 years considered to be the nec plus ultra of sparkling wines andnot, for example, Sekt from the Mosel valley, Prosecco from Italy or Cava from Spain? And why are
these specialty products in an often-emotionalised way connected to a very specific territory?
This course will be devoted to the “reputation history” of a wide variety of iconic European specialty
products, such as, for example, Roquefort cheese, saffron, truffles, Champagne, port wine, marzipan,
and caviar. It offers a set of instruments that will help to analyse the components of specialty
product reputation, but it also provides conceptual tools that shed light on the complex of typicality and
regional identity.
This seminar will be offered as a block seminar:
information session Wednesday 14[sup]th[/sup] April 2021, 17:00-18:00
session 1A Friday 23[sup]rd[/sup] April 2021, 9:30-17:30
session 1B Saturday 24[sup]th[/sup] April 2021, 9:30-13:00
session 2A Friday 7[sup]th[/sup] May 2021, 9:30-17:30
session 2B Saturday 8[sup]th[/sup] May 2021, 9:30-13:00
Zusätzliche Informationen
Since the lecturer is hard of hearing, he cannot, unfortunately, offer a lecture format via Zoom,videoconference, Skype or any other digital medium. He will therefore offer the course in a format of
written assignments. These written assignments will also be decisive for the assessment of the
course.
Termine
Datum (Wochentag) | Zeit | Ort |
---|---|---|
14.04.2021 (Mittwoch) | 17:00 - 18:00 | Online |
23.04.2021 (Freitag) | 09:30 - 17:30 | Online |
24.04.2021 (Samstag) | 09:00 - 13:00 | Online |
07.05.2021 (Freitag) | 09:30 - 17:30 | Online |
08.05.2021 (Samstag) | 09:30 - 13:00 | Online |