15SCSC060 - Sociology of Food

Course specification
Course title		Sociology of Food
Acronym		15SCSC060
Study programme		Sociology
Module
Type of study		first degree undergraduate academic studies
Lecturer (for classes)		prof. dr Jovana Čikić
Lecturer/Associate (for practice)		Nevena Grozdanovski
Lecturer/Associate (for OTC)
ESPB		3.0	Status
Condition		none	Oblik uslovljenosti
The goal		Introduction with basic sociological concepts and research of food and nutrition as social and cultural phenomena. This includes: a) adopting and analyzing basic concepts and theoretical approaches, b) adopting and analyzing methodological specifics in sociological research of food, c) adopting and understanding the need for sociological research of food, and d) adopting and understanding the needs of problem research of food in an interdisciplinary environment.
The outcome		Students are expected to know and understand the basic sociological concepts and their relationships in the research of food; recognize the importance and specificity in sociological research of food; be trained to form a theoretical-hypothetical framework for carrying out sociological research in relation to food issues; link acquired knowledge with knowledge from other sociological disciplines (rural sociology, sociology of work, family sociology, sociology of culture, sociology of everyday life).
Contents
Contents of lectures		1. sociological and other approaches in the research of food; 2. introduction to food sociology - the emergence of discipline, subject and specificity; 3. Pregnancy regimes, food security, food justice; 4. development of food production and distribution and development of societies; 5. food and culture; 6. social condition of perception and practice of food; 7. Contemporary policies for the development of agriculture and food security; 8. sustainable agriculture; 9. Alternative movements in the production and consumption of food; 10. globalization and food;
Contents of exercises		Analysis of texts and video materials, creation and presentation of seminar papers, discussion on relevant topics
Literature
Hiršfelder, G. 2006. Evropska kultura hrane. Novi Sad: Stylos art (Original title) Mennell, S., Murcott, A., van Otterloo, A. 1998. Prehrana i kultura. Zagreb: Jesenski i Turk (Original title) Stendidž, T. 2007. Istorija sveta u šest pića. Beograd: Geopoetika (Original title) Stendidž, T. 2010. Jestiva istorija čovečanstva. Beograd: Geopoetika (Original title) Čikić, J., Petrović, Ž. 2010. Organska proizvodnja i poljoprivredna gazdinstva Srbije - ruralnosociološka analiza. Novi Sad: Poljoprivredni fakultet (Original title)
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
2	1
Methods of teaching		Lectures, discussions, text analysis, research work.
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures		10	Test paper
Practical lessons			Oral examination	40
Projects		20
Colloquia
Seminars		30

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