FOOD: A CULTURAL AND SOCIAL GEOGRAPHY
Sciences Po. Paris Fall 2013
Salle Albert Sorel (27, rue Saint-Guillaume).
When talking about the environment, most forget that food is the primary mediation between human beings and their societies, and nature. In the social sciences, food, as a staple and as a cultural product, as well as food production and consumption, are among the most interdisciplinary theme that exist. Using a cultural and social geography perspective, which claims ties to sociology, anthropology, economy and politics, this course aims at examining the different facets and issues of the food mediation. The nature of this geographic perspective will first be discussed. We will then proceed to look at different subjects and case studies that have been at the hearth of scientific inquiries in the Anglo-American and French geographies. Mandatory readings in English will be assigned in advance for each of the subject studies, among them: food and social distinction, the geopolitics of food, food and religion, ethnic food, the fair trade connection, the question of certification, the French “terroir” concept.
1. To provide the students with a broad understanding of the scope, core concepts and some
current debates and issues around the interdisciplinary social science themes of « food » and « food consumption ».
2. To familiarize the students with the geographic analysis and perspectives.
The course format consists of 12 sessions of 2 hours (11 lectures + final exam) during the regularly scheduled meeting time for this class (Wednesday, 5 to 7 pm). Every session is built around a subject and in connection with a mandatory reading that should be read before going to class. Other references are meant to complement the lectures and to provide a setting for more in-depth engagement with the major themes of the course.
COURSE MANAGEMENT SYSTEM: MOODLE
We will be using the Moodle course management system as a medium for online discussions, the posting of relevant course materials, and related course information ). All mandatory readings are already accessible, additional readings will be provided along the way.
GRADE BREAKDOWNS AND EXAM SCHEDULE
The course will have one mid-term exam and a final exam. Each exam will consist of a combination of article commentary, and short-answer questions. The final exam, held during the regular final exam period, will be cumulative.
Each student will therefore be expected to conduct an original piece of research for this course, which will consist of a term-paper of 6-8 pages, double-spaced, 12-pt font size, 2.54 cm margins, not counting any other accompanying materials including figures, photographs, and maps.
Students may work in team of three or four on the term-paper. The purpose of the assignment is to observe, describe and interpret a “Foodscape” in Paris. Step-by-step instructions will be provided in due time (starting October 2nd).
COURSE SCHEDULE (TOPICS AND READINGS)
Below is the course schedule of readings and assignments for the entire semester. We will do our best to stick to this schedule, although we do reserve the right to make changes if necessary. As indicated above, all mandatory readings can be found on Moddle; students will be informed if additional readings are added.
Presentation of the course and Introduction to “Geography of foods”
“World on a Platter? Consuming Geographies and the Place of Food in Society
”, by Rebecca
KENNISON, Body and Society
, 7 (121), 2001, p. 121-125.
“Not all sweetness and light: new cultural geographies of food
”, by Susanne FREIDBERG,
Social and Cultural Geography
, 4 (1), 2003, p. 3-6.
“Your are what you grow
”, by Michael POLLAN, New York Times, April 22nd, 2007, 4p.
Geography and its main concepts: space and place; landscape; scenes
“Cultural geography. Different encounters, encountering difference
”, by Robyn Longhurst,
Doc. Anàl. Geogr (50), 2007, p. 105-120.
A Theory of Scenes
, by Daniel SILVER, Terry N. CLARK and Lawrence ROTHFIELD,
FOODSCAPE AND FOODSCAPE IN PARIS
This course will introduce the students to the concept of foodscape and their
application. It will also provide introduction to the term paper, by which students will be invited to study a “foodscape” somewhere in Paris.
“Images of foodscapes: Introduction to foodscape studies and their application in the study
of healthy eating out-of-home environments
”, by Bent Egberg Mikkelsen, Perspectives in
Public Health (131) 5 l, 2011, p. 209-216
“Foodscapes in Paris -Methodologies to capture practiced foodscapes
by Mia Brandhøj,
Camilla Berg Christensen and Rikke Nygaard, Research Group for Meal Science & Public Health Nutrition, Aalborg University, Copenhagen, 2011, 16 p.
GEOGRAPHY OF FOOD: THE LOCAL AND THE GLOBAL
Instructions on the term paper will be given; teams will be formed and places will be
“Local Food: A Social Movement?
”, by Amory Starr, Cultural Studies <=> Critical
, (10), 2010, p. 479-490.
“Geography of food: Mixing
”, by Ian COOK, Progress in Human Geography
, 32 (8), 2008, p.
FOOD AND POWER
“Food as Power
”, by Ezekiel FLANNERY and Diana MINCYTE, Cultural Studies <=> Critical
, (10), 2010, p. 423-427.
“Power at the Table: Food Fights and Happy Meals
”, by Richard WILK, Cultural Studies
<=> Critical Methodologies
, (10), 2010, p. 428-436.
FOOD AND GENDER
“Coming out of the Kitchen: texts, contexts and debate”,
by Janet FLOYD, Cultural
, 11 (61), 2004, p. 61-73.
“Between Mothers and Markets: Constructing family identity through homemade food”,
Risto MOISIO, Eric J. ARNOULD and Linda L. PRICE, Journal of Consumer Culture
, (4), 2004, p. 361-383.
Chocolate and Bread: Gendering Sacred and Profane Food in Contemporary Cultural
”, by Jane STEEL, Theology and Sexuality
, 14 (3), 2008, p. 321-334.
“The Gender of Geographical Indications: Women, Place, and the Marketing of Identities
by Fabio PARASECOLI, Cultural Studies <=> Critical
Methodologies, (10), 2010, p. 467-478.
FOOD AND CULTURE
"Views about food prejudice and stereotypes”,
by Igor de GARINE, Social Science
, (40), 2001, p. 487-507.
“Commodified Identities: The Myth of Italian Food in the United States”,
GIRARDELLI, Journal of Communication Inquiry
, 10 (28), 2004, p. 307-324.
“‘I don't eat meat’: Discourse on food among transnational Hindus
”, by Jennifer B.
SAUNDERS, Contributions to Indian Sociology
, (41), 2007, p. 203-223.
“Eating into multiculturalism: hospice staff and service users talk food, ‘race’, ethnicity,
culture and identity
”, by Yasmin GUNARATNAM, Critical Social Policy
, (21), 2001, p. 287-
MID-TERM / FOLLOW-UP ON THE TERM PAPER
NO CLASS: VACANCES ETUDIANTS
LOCAL AND GLOBAL
Local Food: A Social Movement?
”, by Amory STARR, Cultural Studies <=> Critical
, (10), 2010, p. 479-490.
“Geographies of food: agro-food geographies making reconnections”,
by Michael WINTER,
Progress in Human Geography
, 27 (3), 2003, p. 505-513.
“The place of food: mapping out the ‘local’ in local food systems
”, by Robert FEAGAN,
Progress in Human Geography
, (31), 2007, p. 23-42.
“Bringing good food to others: investigating the subjects of alternative food”,
GUTHMAN, Cultural Geographies
(15), 2008, p. 431-447.
THE IDEA OF TERROIR AND PRODUCT CERTIFICATION
“Product, Process and Place: An Examination of Food Marketing and Labelling Schemes in
Europe and North America
”, by Brian ILBERY, Carol MORRIS, Henry BULLER, Damian
MAYE and Moya KNEAFSEY, European Urban and Regional Studies
(12), 2005, p. 116-132.
“Geographies of Brands and Branding
”, by Andy PIKE, Progress in Human Geography
GEOGRAPHY OF WINE IN FRANCE
to be announced
Semester Exam (in class, 2 hours)
OTHER READINGS IN GEOGRAPHY OF FOODS
ATKINS, Peter and Ian BOWLER. Food in Society: Economy, Culture, Geography.
BELL, David and Gill VALENTINE. Consuming Geographies: We Are Where We Eat.
BILDTGÅRD, Torbjörn. “Trust in food in modern and late-modern societies”Social Science
, (47), 2008, p. 99-126.
CARNEY, Judith. “The African origins of Carolina rice culture”, Cultural Geographies
COOK, Ian. “Geographies of food: mixing”, Progress in Human Geography
(32), 2008, p.
DEBRES, Karen. "Burgers for Britain: A Cultural Geography of McDonald's UK", Journal of
(22), 2005, p.115-139.
GYIMÓTHY, Szilvia and Reidar Johan MYKLETUN. “Scary food: Commodifying culinary
heritage as meal adventures in tourism”, Journal of Vacation Marketing
, (15), 2009, p. 259-273.
HARRISON, Blake. “Shopping to save: green consumerism and the struggle for northern
Maine”, Cultural Geographies,
(13), 2006, p. 395-419.
ILBERY, Brian, MORRIS, Carol, BULLER, Henry, MAYE Damian and Moya KNEAFSEY.
“Product, Process and Place: An Examination of Food Marketing and Labelling Schemes in Europe and North America”, European Urban and Regional Studies
, (12), 2005, p. 116-132.
MARSDEN, Terry, Andrew FLYNN and Michelle HARRISON. Consuming Interests: The
Social Provision of Foods.
London: UCL Press, 2000.
PARROTT, Nicholas, WILSON Natasha and Jonathan MURDOCH. “Spatializing quality:
regional protection and the alternative geography of food”, European Urban and Regional Studies
, (9) 3, 2002, p. 241-261.
SHORTRIDGE, Barbara G. and James R. SHORTRIDGE (eds). The Taste of American
Lanham (Md): Rowman & Littlefield, 1998.
SLATER, Candace. “Marketing the ‘rain forest’: Raw Vanilla fragrance and the ongoing
transformation of the jungle, Cultural
Geographies, (11), 2004, p. 165-180.
SMIL, Vaclav. Feeding the World: A Challenge for the Twenty-first Century.
WILLGING, Jennifer. “Of GMOs, McDomination and Foreign Fat: Contemporary Franco-
American Food Fights”, French Cultural Studies
, (19), 2008, p. 199-226.
READINGS IN CULTURAL AND SOCIAL GEOGRAPHY
ANDERSON, Jon. Understanding Cultural Geography: Places and Traces
ANDERSON, Kate, DOMOSH, Mona, PILE, Steve and Nigel THRIFT (eds). Handbook of
, London: Sage, 2003.
ATKINSON, David, Jackson, Peter, SIBLEY, D. and N. WASHBOURNE (eds). Cultural
Geography: A Critical Dictionary of Key Concepts
, London: I.B. Tauris, 2005.
BARNETT, Clive. “Cultural twists and turns”, Environment and Planning D: Society and
BARRELL, John. The Idea of Landscape and the Sense of Place 1730-1840: An Approach to
the Poetry of John Clare
, Cambridge: Cambridge University Press, 1972.
BINGLEY, Amy. “In here and out there: sensations between self and landscape”, Social and
(4), 2003, p. 329-345.
BLUNT, Alison. “Geography and the humanities tradition”, in HOLLOWAY, S. L., RICE, S.
P. and VALENTINE, G. (eds), Key Concepts in Geography
, London, Sage, 2003, p. 73-91.
COOK, Ian, CROUCH, David, NAYLOR, Simon and James RYAN (eds). Cultural Turns/
, Harlow: Prentice Hall, 2000.
CRANG, Mickael. Cultural Geography
, London: Routledge, 1998.
DEL CASINO Jr., V.J. Social Geography: A Critical Introduction
, Chichester: Wiley-
DUNCAN, James, JOHNSON, Nuala C. and SCHEIN, Richard. H. (eds). A Companion to
, Oxford: Blackwell, 2004.
GOUDIE, Andrew. The Human Impact on the Natural Environment.
Cambridge (Ma): MIT
GREGORY, Derek. Geographical Imaginations
. Cambridge (Ma): Blackwell, 1994.
GREGORY, Derek and John URRY (eds). Social Relations and Spatial Structures
GREGSON, Nicky. “Reclaiming ‘the social’ in social and cultural geography”, in
ANDERSON, K., DOMOSH, M., PILE, S. and Nigel THRIFT (eds) Handbook of Cultural Geography
, London: Sage, 2003, p. 43-57.
HOLLOWAY, Lewis and Phil HUBBARD, People and Place: The Extraordinary
Geographies of Everyday Life
, Harlow: Pearson Education, 2001.
HUBBARD, Phil., KITCHEN, Rob and Gill VALENTINE (eds). Key Thinkers on Space and
JACKSON, Peter and Susan J. SMITH. Exploring Social Geography
, Boston & London:
MITCHELL, Don. Cultural Geography: A Critical Introduction
, Malden (Ma): Blackwell,
NORTON, William. Cultural Geography: Themes, Concepts, Analyses,
Don Mills (Ont):
SHURMER-SMITH, Pamela (ed.). Doing Cultural Geography
, London: SAGE Publications,
SMITH, Susan J. and al. (eds). The Sage Handbook of Social Geographies
, London: Sage,
VALENTINE, Gill. Social Geographies: Space and Society
, New York: Prentice Hall, 2001.
WINCHESTER, Hilary P.M., Kong Lily and Kevin C. Dunn. “The Role of Landscapes”, in
Landscapes: Ways of Imagining the World
, Harlow (UK): Pearson, 2003, Chapter 8, p. 174-179.
Figure 1. Warfarin Dose Reminder Chart Your doctor has highlighted a row below showing the total amount of warfarin (Coumadin) you should take each week. Look at the highlighted row and find the number under today’s day of the week. Take that number of 5-mg warfarin tablets at approximately 5 p.m. Number of 5-mg tablets to take on each day of the week NOTE TO THE PHYSICIAN: The initial
Meals in Costa Rica Breakfast. Rice and beans are a staple diet for Costa Ricans, and this is true even at breakfast. Most mornings will begin with gallo pinto , or rice and beans cooked together with onions, garlic, and other spices. This will often be accompanied by eggs, toast, fruit and coffee, juice or tea. Lunch: Whatever we have for lunch, it will almost certainly be accompanied by ri