Food Culture (5 op)

Arviointiasteikko

0-5

Tavoitteet

Learning outcome expresses the level of competence Sufficient 1.
Student
- understands the meaning of food identity for an individual and a group
- understands the centrality of place and terroir in food culture
- appreciates food traditions
- can list the characteristics of Finnish food culture as part of Nordic food culture
- is aware of the New Nordic Food and diet
- is aware of the concepts 'food history' and 'globalisation of food'

Sisältö

Food and identity (individual vs. group)
Place and terroir
History and globalisation of food
Finnish food culture and traditions as part of Nordic food culture
New Nordic Food and Diet

Oppimateriaalit

Guptill, A. Copelton, D.A.& Lucal, B. 2013. Food & Society- Principles and paradoxes. Chapter 2, p. 16-39. Cambridge: polityEating yourself: We consume identity through food?Posted by Culture Decanted on October 19, 2014. Retrieved on 15.3.2019 from https://culturedecanted.com/2014/10/19/eating-yourself-we-consume-identity-through-food/Mithril,Ch., Dragsted,L-O., Meyer,C., Blauert,E., Krog Holt, M. and Astrup, A. 2012. Guidelines for the New Nordic Diet. In Public Health Nutrition. 15(10), 1941-1945. Downloaded from http:/www.cambridge.org/core.

Toteutuksen valinnaiset suoritustavat

Group work & oral presentation, Group work & written report, Group blog post, Individual written reportFor online study group: Group work & written report, Individual written report, Organising an event and reporting it, Online discussions

Opiskelijan ajankäyttö ja kuormitus

Lectures/Workshops 54h Assignments 40h Studying the course material 41hOnline study group: Webinars 6hActive online involvement (discussions etc.) 9h Assignments 60h Studying the course material 60h

Arviointikriteerit, tyydyttävä (1)

Assessment methods are based on learning objectives.

2 (Satisfactory)
In addition to the core competence required for grade 1 the student understands the factors affecting Food Culture and is capable of making use of the knowledge learnt.
3 (Good)
In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food culture and is able to apply the knowledge for a chosen case.
4 (Very good)
In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.
5 (Excellent)
In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills and uses international research information in his work.

If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

Esitietovaatimukset

none