Food, Tradition and Innovation

Based on a cultural analytical perspective this course focus upon what and how we eat, how different products are incorporated into or excluded from daily meal practices, as well as how food habits are constantly influenced by new circumstances. 

The course will also include discussions on a variety of defining factors concerning food culture such as production and processes, trade and economy, migration and housing. Based on traditions, both new and old, the cultural and social significance of food is discussed in different contexts: in everyday life and in festivities, at home and in public. The historical development of food traditions and innovations, as well as contemporary change and possible future scenarios, will be studied. 

A central perspective of this course is that food culture is a process that is constantly changing.