Foodscapes 2
The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies.
The course will be taught through literature seminars, lectures and field studies. Assessments will be carried out through assignments (individually and in groups) throughout the course, with a written final assignment based on literature studies and discussions during the various themed weeks.
How well the student succeeds in achieving the course objectives depends on the ability to present and relate to the key concepts to problems or topics addressed in the course. This means that it is central to learn to think about food concepts as a tool for critical analysis and creative work, rather than as facts to be learned and memorized.
Literature seminars, field studies and essay seminars are mandatory.
Information from the course leader
Hi every body hope you all having a good summer. We are looking forward to meet you all and to continue and deepen our discussions regarding the connections between; food, people and landscapes.
All literature on the course will be available free of charge either online or as pdfs.
The schedule will be posted soon; I'm just waiting on some final confirmations.
kind regrards Love & Ingrid
Syllabus and other information
Syllabus
FS0008 Foodscapes 2, 15.0 Credits
Foodscapes 2Subjects
Landscape Architecture Food StudiesEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Literature seminar | 5.0 | 0101 |
| Excursions | 5.0 | 0102 |
| Individual written assignment | 5.0 | 0103 |
Advanced study in the main field
Second cycle, has second-cycle course/s as entry requirementsMaster’s level (A1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas:\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science.
and minimum 15 credits in Food Studies on advanced level
and
English 6 or equivalent.
Objectives
The aim of the course is to develop and widen the understanding of relationships between food, landscapes, places and people on a global level, using the lenses of Food culture and landscape, to be applied in solutions for sustainable development. This involves perspectives from Critical Food Studies. Progression from earlier courses increases through further problematisation of the relationship between food and the physical environment in urban and rural situations. The content is inspired by agendas on different levels related to food and environment, such as the seven priorities addressed by UN Food summit. The course also addresses key issues such as how food signals particular identities; and the roles of food in global flows, including globalisation, colonisation, immigration and tourism. The course also takes up food in terms of production and consumption, assessing the politics, economics, and geographies of food. It also examines food policies and patterns of industry: food safety, security, and justice. Animal ethics, Rural and Urban Food deserts, Food and gender, Food inequalities and Food empowerment are also among the concepts dealt with on the course.
After completion of the course, the student should be able to:
• show, define and analyze the connections between food, places/landscapes and people in various scales
• evaluate and criticize food related plans, policy’s, scientific articles and projects from both the perspective of landscape and critical food studies
• identify, describe and discuss different food and landscape connected aspects and perspectives within a project
• apply theories and concepts in order to analyze and discuss global challenges from both a landscape and food cultural perspectives.
Content
Foodscapes 2 continues to build on food culture and landscape as perspectives for understanding and analysing the role of food in sustainable development. This course departures from major global agendas, such as: UN SDG´s, UN Food Summit and Planetary Boundaries.
The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies.
The course will be taught through literature seminars, lectures and field studies. Assessments will be carried out through assignments (individually and in groups) throughout the course, with a written final assignment based on literature studies and discussions during the various themed weeks.
How well the student succeeds in achieving the course objectives depends on the ability to present and relate to the key concepts to problems or topics addressed in the course. This means that it is central to learn to think about food concepts as a tool for critical analysis and creative work, rather than as facts to be learned and memorized.
Literature seminars, field studies and essay seminars are mandatory.
The course focuses on the following generic competencies: critical thinking, scientific methods, written and oral communication and independence.
Collaboration with the surrounding community takes place through gest lectures and study visits.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Active participation in compulsory elements and approved assignments.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Landscape Architecture, Planning and Management