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Tasting the Past. Towards an Entangled History of Food and Recipes (1400-2000) is a blended-learning programme that consists of online seminars, a lecture and an intensive spring school that will take place in late March/early April 2021 in Tübingen. Thus, the project will combine both the possibilities of virtual learning and the acquisition of knowledge over an extended period with a compact course taught face-to-face in Tübingen.

Bringing together students from different CIVIS universities will allow us not only to draw on the different language skills and resources available but also make this a ‘real life’ experience of the transnational perspectives and frameworks historians need to address today. Taught with a strong focus on explorative learning methods and peer exchange, the seminar and the spring school are set to provide also first-hand experience of collaborative research central to all discussions of global and entangled history.

The spring school is organised jointly by the eight CIVIS member Universities: University of Tübingen as host of the programme together with academics from the Universities of Aix-Marseille, Athens, BucharestBrussels, MadridRome and Stockholm.

We are what we eat. If this commonplace is true (and so it seems), writing food history is an essential part of human history as such – indeed, it is a challenge to historicize what it means to be human in the first place. For several decades now, historians have explored cultures of food and changing eating habits, first mostly in terms of economic history but increasingly also using approaches from social, cultural, and environmental history. They have demonstrated how cultural practices and social norms, ecological resources and constraints, technological innovations and new goods all contributed to shaping historical food cultures – well beyond the mere opposition of scarcity and abundance.

Not least, historicizing eating habits and foodstuffs calls for entangled and transnational approaches – analysing the production and appropriation of global goods and the construction of national dishes but also the connections between migration, identity, and cuisine and the global connectedness of food industries today. To live up to this approach, collaboration across national and cultural boundaries is important. Thus, we have set up a teaching program which shall bring together students from different countries and backgrounds and with different linguistic skills.

Programme of the course:

  • Lecture: Food in History 1400-2000 
  • Bachelor seminar: German Food and Identity around the Globe in the 19th and 20th Centuries
  • Master seminar: Tasting the Past. Recipes as Historical Sources (1400-2000)
  • Spring school: concludes the Master Seminar and will consist of classes taught by specialists in the field from CIVIS member universities and hands-on culinary work
Both seminars and lecture will take place between November 2020 and February 2021.

The seminars are open to Master or Bachelor students at the CIVIS member Universities majoring in history. In case of free spaces applications of Master or Bachelor students from other disciplines with a historical focus such as archaeology, literature, or historical linguistics are welcome.

The application deadline is 30 October 2020.

 

Master seminar: tasting the Past. Recipes as Historical Sources (1400-2000)

Classes will be taught digitally between November 2020 and February 2021 via Zoom. It will be followed by a spring school for all seminar participants to be held in Tübingen late March/early April 2021.

Students will be able to earn up to 9 ECTS from the seminar. To achieve this they will have to participate regularly and actively, present research findings in class and complete smaller assignments. Finally, a 20-25 page research essay will conclude the seminar. For the spring school, students can receive an additional 4 ECTS. 

To apply for this class, please send an email to hiwis.brauner@histsem.uni-tuebingen.de. 
Please include a short statement specifying the reasons for your interest in the class in English.

Bachelor seminar: German Food and Identity around the Globe in the 19th and 20th centuries

Classes will be taught digitally between November 2020 and February 2021 via Zoom.

Students will be able to earn up to 7 ECTS from the seminar. To achieve this they will have to participate regularly and actively, present research findings in class and complete smaller assignments. Finally, a 15-page research essay will conclude the seminar.

To apply for this class, please send an email to daniel.menning@uni-tuebingen.de.
Please include a short statement specifying your interest in the class in English.

 

To obtain access to the lecture broadcast send an email to hiwis.brauner@histsem.uni-tuebingen.de.
For more information, the available ECTS and on how to sign up visit: https://uni-tuebingen.de/de/183865