Undergraduate Course: Food and Society in Early Modern Europe (LLLE07020)
Course Outline
| School | School of History, Classics and Archaeology |
College | College of Humanities and Social Science |
| Course type | Standard |
Availability | Not available to visiting students |
| Credit level (Normal year taken) | SCQF Level 7 (Year 1 Undergraduate) |
Credits | 10 |
| Home subject area | Lifelong Learning (HCA) |
Other subject area | None |
| Course website |
None |
Taught in Gaelic? | No |
| Course description | This is a for-credit course offered by the Office of Lifelong Learning (OLL); only students registered with OLL should be enrolled.
Food is essential for human survival and a valuable tool for analysing society. Explore the diets of rich and poor in Early Modern Europe, the effect of famine, and the role of food in religion. Food was also a valuable commodity, an instrument of power and social control. Find out how the medical rationale of diet changed, both as a result of scientific advances and changing patterns of consumption, and discover the social impact of new foods and drinks in Early Modern Europe.
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
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Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
| Additional Costs | None |
Course Delivery Information
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| Delivery period: 2013/14 Lifelong Learning - Session 3, Not available to visiting students (SS1)
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Learn enabled: No |
Quota: 0 |
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Web Timetable |
Web Timetable |
| Course Start Date |
14/04/2014 |
| Breakdown of Learning and Teaching activities (Further Info) |
Total Hours:
100
(
Directed Learning and Independent Learning Hours
100 )
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| Additional Notes |
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| Breakdown of Assessment Methods (Further Info) |
Please contact the School directly for a breakdown of Assessment Methods
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| No Exam Information |
Summary of Intended Learning Outcomes
By the end of this course, students should be able to:
¿ understand and compare the food cultures of different social and geographical groups in early modern Europe;
¿ evaluate and explain the extent to which patterns of consumption changed over the period;
¿ discuss the social and economic effects of food shortage and other dietary deficiencies;
¿ assess the value of food in a variety of contexts, e.g. as a sign of status, as a valuable commodity, its ceremonial value;
¿ engage critically with primary and secondary sources;
¿ demonstrate the above points in the assessment.
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Assessment Information
| The assessment is a 2000 word essay, worth 100% of the total mark. |
Special Arrangements
This is a for-credit course offered by the Office of Lifelong Learning (OLL); only students registered with OLL should be enrolled.
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Additional Information
| Academic description |
Not entered |
| Syllabus |
Content of course
1. Introduction: Food and Society in Early Modern Europe
2. Food and status: elite diets.
3. Consumption and cooking in early modern Europe (1).
4. Consumption and cooking in early modern Europe (2).
5. Famine and dietary deficiency.
6. The effect of food supply on population patterns.
7. Food and trade: food as a commodity.
8. New foodstuffs and changing patterns of consumption.
9. Food, religion and ritual.
10. Food, medicine and science.
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| Transferable skills |
Not entered |
| Reading list |
Essential
Albala K., 2003. Food in Early Modern Europe. Westport, CT: Greenwood Press
Recommended
Cullen, K. J., Whatley C. A., Young M., 2006. ¿King William¿s Ill Years: new evidence on the impact of scarcity and harvest failure during the crisis of the 1690s on Tayside¿. Scottish Historical Review, 85.
Clarkson L. 2001., Feast and Famine: Food and Nutrition in Ireland, 1500-1920. Oxford: Oxford University Press.
Mennell S., 1985. All Manners of Food: eating and taste in England and France from the Middle Ages to the present. Oxford: Basil Blackwell.
Schwartz S., ed., 2004. Tropical Babylons: Sugar and the Making of the Atlantic World, 1450-1680, Chapel Hill: University of North Carolina Press.
Shammas C., 1983. ¿Food Expenditures and Economic Well-Being in Early Modern England¿. Journal of Economic History, 43.
Strong, R., 2003. Feast: a history of grand eating. London, Pimlico.
Wheaton B., 1983. Savouring the past: the French kitchen and table from 1300 to 1789. London: Chatto & Windus.
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| Study Abroad |
Not entered |
| Study Pattern |
Not entered |
| Keywords | Not entered |
Contacts
| Course organiser | Miss Loura Brooks
Tel: (0131 6)51 3200
Email: |
Course secretary | Mrs Diane Mcmillan
Tel: (0131 6)50 6912
Email: |
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