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FS0001

Foodscapes 1

Kursen är till för dig som brinner för mat och hållbar utveckling, och vill förstå sambandet mellan mat och landskap i staden och på landsbygden. Den utgår från att våra kulturella matval påverkar den fysiska miljön, och ger genom olika teman kunskap om mötet mellan ämnena food studies och landskapsarkitektur.



Mat är en av de mest brännande frågorna när det gäller hållbarhet idag, och den är oumbärlig i våra dagliga liv. Hur vår mat produceras, transporteras, säljs och konsumeras har stark koppling till hur våra omgivande landskap ser ut och fungerar. Detta gäller både i staden, det stadsnära landskapet och på landsbygden. Att förstå denna koppling och hur kulturella idéer om mat och landskap har utvecklats genom historien, gör skillnad för ett hållbart samhällsbyggande.



De som läser kursen får ett brett perspektiv på hållbar utveckling, miljömässigt, ekonomiskt, socialt och kulturellt. Samband mellan maten och den omgivande miljön behandlas ur många aspekter och granskas kritiskt. Bidrar kortare kedjor mellan producent och konsument att mat värderas bättre och att det stadsnära landskapet gynnas? Efter kursen kommer studenterna ha tillägnat sig skillnader mellan olika produktionsformer och vilka mervärden eller värdekonflikter olika matval kan skapa.



Kursen utgår från människan som en tänkande och kulturellt skapande omformare av det landskap hon lever i, som använder värderingar om mat och dryck för att bygga gemenskap och nyttja landskapet som en resurs.

Information from the course leader

Hello, below you will find the link to the digital classroom that we will use throughout the course, all digital sessions will be held in this link. I will also post it on canvas

Link to digital classroom
https://slu-se.zoom.us/j/66919983844

Password: foodscape

Hi every body we are really looking forward to meeting you all.

Some updates, the schedule is now updated and the Canvas room for the course is also up and running. All literature on the course will be available free of charge either online or as pdfs. We will explain how the canvas room works and how we use it and the structure of the course on the introduction on the 28/8.

Below you find the readings for the first week and the rest of the literature and instructions for particular assignments will be provided on the course page on canvas.

Research articles;

Cloke, P. and Jones, O. 2001. Dwelling, place, and landscape: an orchard in Somerset. Environment and Planning A 33, pp. 649–666. https://doi.org/10.1068/a3383

Granvik, M.; Joosse, S.; Hunt, A.; Hallberg, I. 2017. Confusion and Misunderstanding—Interpretations and Definitions of Local Food. Sustainability 2017, 9, 1981. https://doi.org/10.3390/su9111981

Fairclough, G. 2019. Landscape and heritage: ideas from Europe for culturally based solutions in rural environments, Journal of Environmental Planning and Management, 62:7, 1149-1165, DOI: 10.1080/09640568.2018.1476026

Selman, P. 2008. What do we mean by sustainable landscape? Sustainability: Science, Practice and Policy, 4:2, 23-28, DOI: 10.1080/15487733.2008.11908019

W.J. Rittel, M.Weber. 1973. Dilemmas in general theory of planning, Policy Sciences 4, p 155-169.

If you have any questions, don't hesitate to send an email to me, my address is; love.silow@slu.se

Kind regards Love and Anna

Hi everyone, my name is Love and I will be the course leader for the first course on the program.

First of all welcome, me and the rest of the course team are really looking forward to meeting you all and taking on and discussing the important and urgent relations between food, people and landscapes.

Regarding the literature and schedule for the course there where a problem with the upload but the entire reading list and the preliminary schedule will be in should be available within 24.

Some general info regarding the literature, all readings will be available online, but we strongly recommend you too buy the main course book Routledge Handbook of Landscape and Food, because this book will be a central part of the entire programme. It is available at Routledge Handbook of Landscape and Food - Landskapsarkitektur - häftad (9780367502126) | Adlibris Bokhandel

We are really looking forward to meeting you all, if you have any questions don't hesitate to reach out, my email is;

love.silow@slu.se

kind regards Love, Anna and Ingrid

Course evaluation

The course evaluation is now closed

FS0001-10095 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for FS0001

Academic year 2022/2023

Foodscapes 1 (FS0001-10245)

2022-08-29 - 2022-10-31

Academic year 2021/2022

Foodscapes 1 (FS0001-10281)

2021-08-30 - 2021-11-01

Syllabus and other information

Litterature list

Reading list, Foodscape 1

Ingrid Sarlöv Herlin July 2021

FS0001 (15 credits), autumn 2021

Theme 1 – FOOD, LANDSCAPE, PEOPLE AND PLACE; AN INTRODUCTION

Cloke, P. and Jones, O. 2001. Dwelling, place, and landscape: an orchard in Somerset. Environment and Planning A 33, pp. 649–666. https://doi.org/10.1068/a3383

Dupuis, Melanie David Goodman. 2005. Should We Go ‘Home’ to Eat? Toward a Reflexive Politics of Localism. Journal of Rural Studies 21(3):359-371. DOI: 10.1016/j.jrurstud.2005.05.011

Selman Paul. 2008.What do we mean by sustainable landscape? Sustainability: Science, Practice and Policy, 4:2, 23-28, DOI: 10.1080/15487733.2008.11908019

Fairclough Graham. 2019. Landscape and heritage: ideas from Europe for culturally based solutions in rural environments, Journal of Environmental Planning and Management, 62:7, 1149-

1165, DOI: 10.1080/09640568.2018.1476026

Granvik, M.; Joosse, S.; Hunt, A.; Hallberg, I. 2017. Confusion and Misunderstanding—Interpretations and Definitions of Local Food. Sustainability 2017, 9, 1981. https://doi.org/10.3390/su9111981

Theme 2 – FOOD CULTURE AND LANDSCAPE

Dirks, Robert and Gina Hunter (2013). The anthropology of food. In: Routledge International Handbook of Food Studies (ed. Ken Albala). London and New York.

Parasecoli, Fabio (2013). Food, cultural studies and popular culture. In: Routledge International Handbook of Food Studies (ed. Ken Albala). London and New York: Routledge.

Jönsson, Håkan, Michaud, Maxime and Nicklas Neuman.(2021). What Is Commensality? A Critical Discussion of an Expanding Research Field, International Journal of Environmental Research and Public Health, Vol,18, issue 12. https://www.mdpi.com/1660-4601/18/12/6235/htm

Steel, Carolyn., Sitopia How food can save the world. First chapter *Food, *p 7-35. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.)

Trubek, Amy. B (2008). The taste of place. A cultural journal into terroir. Berkley: University of California Press. To read: Chapter 1. Place matters. Pp 18-53. https://content.ucpress.edu/pages/10672/10672.ch01.pdf

Theme 3 – FOODSCAPES AND FOODWAYS -THE BIGGER PICTURE

Brook, I. 2018. Ethics of agricultural landscapes and food production. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp.369-381.

Isendahl, C. Barthel S. 2018. Archaeology, history, and urban food security. Integrating cross-cultural and long-term perspectives. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, Pp. 61-72.

Olwig, K.R. 2018. Eating’s the Common of Landscape. Sacrificial food for thought concerning the meaning of landscape. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp.435-444.

Steel, Carolyn., Sitopia How food can save the world. Chapter 7, *Time.*p 285-317. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.)

Theme 4 – GRAZED AND CULTIVATED FOODSCAPES

Austin, G. 2018. Conservation and ecology. In ;Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 253-271.

Lindborg, Regina, Jan Bengtsson, Åke Berg, Sara A.O. Cousins, Ove Eriksson, Tomas Gustafsson, Knut Per Hasund, Lisette Lenoir, Aina Pihlgren, Erik Sjödin, Marie Stenseke, 2008, A landscape perspective on conservation of semi-natural grasslands, Agriculture, Ecosystems & Environment, Volume 125, Issues 1–4, Pages 213-222, https://doi.org/10.1016/j.agee.2008.01.006

Olsson, Gunilla, 2018. The shaping of food landscapes from the Neolithic to Industrial period: changing agro-ecosystems between three agrarian revolutions,

Wästfelt, Anders: 2018. Shifts in agriculture praxis: Farm modernisation and global integration. In; Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp 117-126.

Theme 5 - FOOD FROM FOREST AND WATER

Beveridge, MCM., DC Little. 2002. The history of aquaculture in traditional societies. In; Ecological Aquaculture: The Evolution of the Blue Revolution. Edited by Barry A. Costa-Pierce, Blackwell Publishing Ltd. Pp 3-29.

Butler, Andrew, Elin Ångman, Åsa Ode Sang, Ingrid Sarlöv-Herlin, A. Åkerskog, Igor Knez, 2021,“There will be mushrooms again” – Foraging, landscape and forest fire, Journal of Outdoor Recreation and Tourism, Volume 33, https://doi.org/10.1016/j.jort.2020.100358.

Lupp, Gerd, Simon Tangerding and Valerie Kantelberg. 2018. Venison from the Bavarian forest: linking hunters, forest diversity, and consumer through regional marketing. In; Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 81-91.

Roe Maggie. 2018. Seascapes: food from the marine landscape. In; In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 140-159.

Strong Jeremy. Foraging,2018. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, PP. 73-80.

Theme 6 -THE URBAN FOODSCAPE

Coles, Richard, Sandra Costa, 2018. Food growing in the city: Exploring the productive urban landscape as a new paradigm for inclusive approaches to the design and planning of future urban open spaces, Landscape and Urban Planning, Volume 170, Pages 1-5, ISSN 0169-2046, https://doi.org/10.1016/j.landurbplan.2017.10.003.

Parham, Susan 2018. From the agora to the modern marketplace: food markets as landscapes of buisiness and pleasure. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, 445-461.

Parham Susan and Jacques Abelman. Food, landscape and urban design. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge pp. 409-432.

Roe, Maggie, Ingrid Sarlöv Herlin & Suzanne Speak. 2016. Identity, food and landscape character in the urban context, Landscape Research, 41:7, 757-772, DOI: 10.1080/01426397.2016.1212324

Theme 7 –FOODSCAPE VISIONS.

Beck, Jody 2018. food utopia. In Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, Pp 585-596.

Steel, Carolyn., Sitopia How food can save the world. ISBN: 9780099590132 (in paperback 2021-04- 08, vintage.) (selected chapters) In paperback 108 kr Adlibris . https://www.adlibris.com/se/bok/sitopia-9780099590132

Waterman, Tim. 2018. Taste, foodways, and everyday life. In; Routledge Handbook of landscape and food, Routledge Handbook of Landscape and Food. Edited By Joshua Zeunert, Tim Waterman. Routledge, pp. 517-530.

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Agroecology - Master's Programme Food and Landscape Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 27500 SEK Cycle: Master’s level (A1N)
Subject: Food Studies Landscape Architecture Food studies
Course code: FS0001 Application code: SLU-10095 Location: Alnarp Distance course: No Language: English Responsible department: Department of Landscape Architecture, Planning and Management Pace: 100%