Dr. Dorota Koczanowicz Food in Culture



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Dr. Dorota Koczanowicz

Food in Culture
60 h., 2015/2016

An increasing attention to and interest in food, cooking and eating are hallmarks of contemporary culture. Cooking shows keep proliferating in the media, social movements focused on healthy nutrition are mushrooming and becoming ever more influential, and the culinary blogosphere and food tourism are thriving. Local foods and regional cuisine are rising in popularity and demand. Food and eating prove also inspiring to many contemporary artists, who not only view them as relevant subjects but also - more importantly perhaps - use food products as materials for their art in order to deliver a commentary on the condition of modern society. Drawing on a variety theoretical writings as well as selected artworks, documentaries, and films, we shall reflect on the place our culture assigns to food and eating and on the pleasures and problems they produce for us. We shall address food and eating, resorting to diverse methodological apparatuses and multiple interpretive frameworks (anthropological, aesthetic, sociological and cultural-studies perspectives). The local culinary culture will feature as an important component of our course. Learning about the traditional cuisine of Lower Silesia, the students will find out about the history of constructing regional identity through various modes of cooking food.

 
Assessment criteria.

The credit for the course will be based on:

- regular class attendance

- knowledge of mandatory readings

- term paper (9 000 characters) and in-class presentation based on it





  1. Food, Society and Identity

R. Wrangham, Catching Fire: How Cooking Made Us Human, London 2009, p. 147-179.

P. Bourdieu, Distinction: A Social Critique of the Judgement of Taste, trans. R. Nice, Massachusetts 1984, p. 1-7, 372-386.

C. Fischler, Food, Self and Identity, Anthropology of food (27), 2 (1988), p. 275-292.

P. Parkhurst Ferguson, Accounting for Taste: the Triumph of French Cuisine, Chicago 2004, p. 187-201.

R. Shusterman, Somaesthetic Awakening and the Art of Living Everyday Aesthetics in American Transcendentalism and Japanese Zen Practice, in: Thinking through the Body. Essays in Somaesthetics, New York 2012, p. 288-314.


Film:

The Life of Adèle, Chapters 1 & 2, dir. Abdellatif Kechiche, (fragments)

Babett’s Feast, dir. Gabriel Axel (fragments)


  1. Food and Popular Culture

L. Long, Culinary Tourism, Journal of Southern Folklore, 55 (3) (1998), p. 181-204.

K. Allen, Berlin in the Belle Epoque: A Fast-Food History, in: W. Belasco, and Scranton, P. Food Nations: Selling Taste in Consumer Societies, London 2002, p. 240-267.

S. Mannell, Of Gastronomes and Guides, The Taste Culture Reader. Experiencing Food and Drink, ed. C. Korsmeyer, New York 2005, p. 239-249.

Eve Jochnowitz, Flavors of Memory: Jewish Food as Culinary Tourism in Poland, in: Culinary Tourism, ed. L. M. Long, Kentucky 2010, s. 97- 114


  1. Food: Art and Design

Kenneth Bendiner, Food in Painting: From the Renaissance to the Present, Chicago 2004.


M. Vogelzang, Eat Love, Amsterdam 2009.


D. Koczanowicz, In the gallery and in the kitchen. Somaesthetics and social critique in Elżbieta Jabłońska’s works, w: Philosophy as Lived Experience: navigating the dichotomies between thought and action, red. M. Papastephanou, T. Strand and A. Pirrie, Berlin: LIT Verlag, 2014, s. 77-91.
Documentary:

ElBulli. Work in Progress, dir. Gereon Wetzel


  1. Food and Gender

C. Korsmeyer, Deep Genders: Taste and Food, in: Gender in Aesthetics, London 2004, p. 84-104.

J.-F. Revel, Culture and Cuisine. A Journey through the History of Food, trans. Helen R. Lane, Doubleday, New York 1982, p. 19-24.

M. de Certeau, L. Giard, P. Mayol, The Practice of Everyday Life, Vol. 2, Living, Cooking, trans. T. Tomasik, Minneapolis 1990, p. 151-171.



A. Allison, Japanese Mothers and Obentōs, The Lunch Box as Ideological State Apparatus, in: Food and Culture: A Reader, eds. C. Counihan, P. Van Esterik, New York 1997, p. 296-315.
Performance:

Marta Rosler, Semiotics of the Kitchen

Elżbieta Jabłońska, The Kitchen
Documentary:

Jiro Dreams of Sushi, dir. David Gelb


  1. Imaging Food: Memory, Nostalgia, and Utopia

M. Proust, The Madelaine, in: The Taste Culture Reader. Experiencing Food and Drink, ed. C. Korsmeyer, New York 2005, p. 293-297.

D. Lupton, Food and Emotions, in: The Taste Culture Reader. Experiencing Food and Drink, ed. C. Korsmeyer, New York 2005, p. 317-325.

L. Ireland, The Compiled Cookbook as Foodways Autobiography, in: Foodways and Eating Habits: Directions for Research, eds. M.O. Jones, B. Giuliano, and R. Krell, p. 107-114.

R. Haden, Taste in an Age of Convenience: From Frozen Food to Meals in ‘the Matrix,’ in: The Taste Culture Reader. Experiencing Food and Drink, ed. C. Korsmeyer, New York 2005,

A. Appadurai, How to Make a National Cuisine: Cookbooks in Contemporary India, Comparative Studies in Society and History 30, 1 (1988), p. 3-24.

E. Kopczyńska, Wine Histories, Wine Memories and Local Identities in Western Poland, in: Wine and Culture. Vineyard to Glass, eds. R. E. Black, R. C. Ulin, London 2013.
Performance:

Marina Abramoviċ, The Kitchen

Documentary:

Truck farm, dir. Ian Cheney

Film:


The Lunchbox, dir. Ritesha Batry (fragments)


  1. Politics of Food

Polish regional products will be discussed on the basis of official documents available on EU websites.

M. Pollan, In Defense of Food: An Eater's Manifesto, New York 2009.
Documentary:

Taste the waste, dir. Valentin Thurn


  1. The culinary map of Wrocław: History and the Present

B. Jakimowicz-Klein, G. Sobel, Kuchnia Wrocławia, Wrocław 2008.

G. Sobel, Przy wrocławskim stole, Wrocław 2011.

G. Sobel, Dzieje wrocławskiej gastronimii, Wrocław 2012.


The literature in Polish will be discussed by the lecturer.

Festival: Europa na widelcu/ Europe on a Fork


+ Cooking workshop
Further reading:

E. Kopczyńska, Wine Histories, Wine Memories and Local Identities in Western Poland, in: Wine and Culture. Vineyard to Glass, eds. R. E. Black, R. C. Ulin, London 2013.

C. W. Bynum, Fast, Feast, and Flesh: The Significance of Food to Medieval Women, in: Food and Culture: A Reader, ed. C. Counihan, P. Van Esterik, Nowy Jork 1997.

Feast. Radical Hospitality in Contemporary Art, ed. S. Smith, Chicago 2013.

Eating the Universe. Vom Essen in der Kunst, eds. E. Evers, M. Holzhey, Dumont, Düsseldorf 2009.

Food and Culture: A Reader, eds. C. Counihan, P. Van Esterik, New York 1997.

L. Foxcroft, Calories and Corsets: A history of dieting over 2,000 years, London 2011.

W. Belasco, and P. Scranton, Food Nations: Selling Taste in Consumer Societies, London, 2002.

A. Von Bremzen, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, New York 2013.



Y. Ottolenghi, S. Tamimi, Jerusalem. A Cookbook, Berkeley 2011.

A Day at elBulli, Paidon, An insight into the ideas, methods and creativity of Ferran Adrià, eds. F. Adrià, J. Soler, A. Adrià, London and New York 2010.


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