ANTHROPOLOGY OF ECONOMY AND MATERIAL CULTURE
| Title | ΥΛΙΚΟΣ ΒΙΟΣ ΚΑΙ ΟΙΚΟΝΟΜΙΚΗ ΑΝΘΡΩΠΟΛΟΓΙΑ / ANTHROPOLOGY OF ECONOMY AND MATERIAL CULTURE |
| Code | ΛΑΚ301 |
| Faculty | Philosophy |
| School | History and Archaeology |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter/Spring |
| Common | Yes |
| Status | Active |
| Course ID | 280004624 |
Programme of Study: PPS Tmīmatos Istorías kai Archaiologías 2015-2019
Registered students: 11
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the selected specialization | Winter/Spring | - | 6 |
| Academic Year | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600154722
|
Class Schedule
| Building | Φιλοσοφική (Νέα) |
| Floor | Όροφος 1 |
| Hall | ΑΙΘΟΥΣΑ 104 (121) |
| Calendar | Πέμπτη 13:30 έως 16:00 |
Type of the Course
- Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600154722
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
Required Courses
- ΛΑΚ101 INTRODUCTION TO FOLKLORE AND SOCIAL ANTHROPOLOGY
Learning Outcomes
The course familiarizes students with the most important anthropological approaches to the social and cultural diversity of the criteria regarding edibility and the classification of edibles into different categories as well as to the diversity of practices by which food is produced or accessed, distributed and consumed. Albeit diverse themselves, these approaches are premiced on the understanding that food-related processes and pactices may not be reduced to organic human needs or to local environmental factors. Special emphasis will be placed on ethnographic and theoretical texts that center on the symbolic qualities of food stuffs and on the culturally sanctioned ways of cooking and as well as on the role of food in the initiation, performance and reproduction of social relations. These symbolic or semiotic apporaches will then be compared with others that focus a) on the material aspects of food and the transformative potential of its incorporation and b) on the role of food in the mediation of the relation between embodied subjects and the world.
General Competences
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Generate new research ideas
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
The course is divided into the following thematic units: 1) "Introduction:, 2) Biological and cultural processes, 3) "Food for (anthropological) thought", 4) "Proper, improper, special and forbidden foods", 5) "Eating and embodiment", 6) "Mother's breast, mother milk and the feeding bottle" 7) "Hunting and gathering" and 8) "Cannibalism".
Educational Material Types
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 65 | 2.2 | ✓ | ||
| Reading Assigment | 112.5 | 3.8 | |||
| Exams | 2.5 | 0.1 | |||
| Total | 180 | 6 |
Student Assessment
Student Assessment methods
- Written Exam with Extended Answer Questions (Formative, Summative)
- Report (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Φάκελος βιβλιογραφίας με υποχρεωτικά κείμενα
Additional bibliography for study
Φάκελος βιβλιογραφίας με επιπλέον, προαιρετικά κείμενα
Last Update
18-10-2020
