Undergraduate Course: Food in Christian Religion (DIVI10034)
Course Outline
| School | School of Divinity |
College | College of Arts, Humanities and Social Sciences |
| Credit level (Normal year taken) | SCQF Level 10 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course explores fascinating and sometimes bizarre Christian traditions of food and eating in order to understand consumption, addiction and abstinence today. |
| Course description |
Academic Description:
This course explores fascinating and sometimes bizarre Christian traditions of food and eating in order to understand consumption, addiction and abstinence today. Its methodology crosses the boundaries between theology, religious studies and biblical studies. By focusing on food and eating, the course encourages students to look at texts and traditions with which they may well be familiar from a new angle. It shows how theology can shape decisions about everyday life and equips students to develop their own constructive theology of food and diet by drawing on a diverse range of texts, traditions and theories.
Syllabus/Outline Content:
The first half of the course covers biblical and historical material. It opens with a social anthropological reading of Leviticus and an analysis of conflicts around table fellowship in the Pauline communities. It then moves on to the medieval period, covering the desert fathers, monasteries and collective social abstinence, before turning to the Reformation critique of previous practice. The second half of the course focuses on selected issues. It begins with a constructive critique of consumer society followed by a theological appraisal of addiction. Consideration of meat-eating and sacrifice comes next and finally an examination of the idea of eucharistic eating.
Student Learning Experience Information:
There is one two-hour seminar each week and the course manager is available for consultation at other times. A key text is to be read before each seminar and forms the basis for the seminar teaching and discussion. Each student gives a presentation on one of these texts and may upload the presentation or its text to the Learn site for use by other course members. The assessment comprises the presentation and seminar participation, a coursework essay and a written exam.
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
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Co-requisites | |
| Prohibited Combinations | Students MUST NOT also be taking
Consuming Practice: Food in Christian Religion (THET10052)
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Other requirements | Students who have previously taken the following course MUST NOT enroll: Consuming Practice: Food in Christian Religion (THET10052) |
Information for Visiting Students
| Pre-requisites | Visiting students should have at least 3 Divinity/Religious Studies courses at grade B or above (or be predicted to obtain this). We will only consider University/College level courses. |
| High Demand Course? |
Yes |
Course Delivery Information
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| Academic year 2022/23, Available to all students (SV1)
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Quota: 0 |
| Course Start |
Semester 1 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Seminar/Tutorial Hours 22,
Feedback/Feedforward Hours 1,
Summative Assessment Hours 2,
Revision Session Hours 1,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
170 )
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| Assessment (Further Info) |
Written Exam
45 %,
Coursework
45 %,
Practical Exam
10 %
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| Additional Information (Assessment) |
10% - Seminar presentation and participation
45% - Essay (3000 words)
45% - Exam |
| Feedback |
Not entered |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Identify and understand key texts and traditions that inform a Christian view of food and diet.
- Compare and contrast different Christian attitudes to food and diet.
- Interpret current practical issues in food and diet using perspectives developed from textual and historical research.
- Debate scholarly issues relating to food and diet.
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Additional Information
| Graduate Attributes and Skills |
- Self-discipline
- Capacity for reflexive learning
- Ability to gather, evaluate and synthesise different types of information
- Ability to reflect on, justify and potentially change one's own practice |
| Keywords | Not entered |
Contacts
| Course organiser | Dr David Grumett
Tel: (0131 6)50 8970
Email: |
Course secretary | |
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