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| Semester | fall semester 2018 |
| Course frequency | Once only |
| Lecturers |
Marta Rudnicka (marta.rudnicka@unibas.ch, Assessor)
Shabih Zaidi (shabih.zaidi@unibas.ch) |
| Content | This course is focused on sensorial aspects of cultural practices, in particular those connected with modern-day mobilities. Senses are seen here as vessels of meaning – culturally construed and transmitted vertically, through generations and horizontally, across geographically enclosed cultural entities with migration movements and increasing information exchange in globalized world. We are focusing on the role of senses in establishing identity through cooking and eating practices, making home and material culture, as well as rituals and performances. In other words, we will try to establish how senses participate in the creation of everydayness in localized and displaced communities. To start off, we will present different theoretical frameworks, in which culturally created sensorium can be located. Then, we will concentrate on particular aspects of everyday life, such as food, rituals, emotions, space/place creation and material culture, cosmopolitanism etc., trying to find out how their sensorial aspect is involved in their cultural perception. Finally, the participants will be asked to perform a small study and then present its outcome. |
| Learning objectives | Students are introduced to the Anthropological study of the senses, mobility and creation of everyday life. Critical analysis of relevant literature. Practice of ethnographic fieldwork methods. |
| Bibliography | Clark G., From Fasting to Fast Food in Kumasi, Ghana in: J. A., Klein, A. Murcott (eds.) Food Consumption in Global Perspective Essays in the Anthropology of Food in Honour of Jack Goody, Palgrave Macmillan: 2014, pp. 45-64. Classen C., Foundations for an anthropology of the senses, „International Social Science Journal”, vol. 49, no. 153, 1997, pp. 401–412. Classen C., „The Witch's Senses: Sensory Ideologies and Transgressive Femininities from the Renaissance to Modernity” in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, London: Bloomsbury 2004. Codesal D. M., Rice & Coriander. Sensorial re-creations of home through food: Ecuadorians in a northers Spanish city, University of Sussex: 2008. Dunn E., Humanitarianism, Displacement, and the Politics of Nothing in Postwar Georgia,„Slavic Review” vol. 73, no. 2, 2014. Ferguson P., The Senses of Taste, „American Historical Review”, vol. 116, no. 2, pp. 371-384. Förster T., Bodily Ethnography: Some epistemological challenges of participation, in press. Förster T., Heer B., Engeler M., Et. al, The Emic Evaluation Approach – Epistemologies, Experience and Ethnographic Practice, „Basel Papers on Political Transformations”, no. 3, September 2011, Basel. Goody J., Cooking, Cuisine and Class, Cambridge: Cambridge University Press 1984. Holm J., A Taste of Home: A North Ossetian New Year’s Eve Feast, „Gastronomica. The Journal of Critical Food Studies”, vol. 13, no. 4, 2016. Højlund S., Taste as a social sense: rethinking taste as a cultural activity, „Flavour” vol. 4, no. 6, 2015. Howes D., The Aesthetics of Mixing the Senses, „Sensory Studies” Howes D., Coming to Our Senses. The Sensual Turn in Anthropological Understanding in: Sensual Relations: Engaging the Senses in Culture and Social Theory, Michigan: University of Michigan Press 2003, pp. 29-58. Howes D., Introduction in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, Bloomsbury: 2004. Howes D., Hyperesthesia or the Sensual Logic of Capitalism, in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, London: Bloomsbury 2004. Howes D., Classen C., Doing Sensory Anthropology, „Sensory Studies”. Howes D., Classen C., Ways of Sensing. Understanding the senses in society, London: Routledge, 2014. Kesselring R., Moments of Dislocation: Why the Body Matters in Ethnographic Research, „Basel Papers on Political Transformations”, no 8, May 2015. Komatsu S., Kyutoku Y., Dan I, et al., Rice deprivation affects rice cravings in Japanese people, „Food Quality and Preference”, vol. 46, 2015, pp. 9-16. Law L., Home Cooking: Filipino Women and Geographies of the Senses in Hong Kong,„Ecumene”, vol. 8, no. 3, 2001. McLuhan M., Inside the Five Sense Sensorium in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, London: Bloomsbury 2004. Mintz S., Sweetness and power. The place of sugar in modern history, New York: Viking, 1985. Mintz S., Food and eating: some persisting questions, in: Food nations: selling taste in consumer societies, London, New York: Routledge 2002. Mazzio C., „The Senses Divided: Organs, Objects, and Media in Early Modern England”, in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, London: Bloomsbury 2004. Seremetakis C. N., The Memory of the Senses: Historical Perception, commensal Exchange and Modernity, „Visual Anthropology Review”, vol. 9, no. 2, 1993. Stewart S., Remebering the Senses, in: D. Howes (ed.) Empire of the Senses. The Sensual Culture Reader, Bloomsbury: 2004. Stoller P., The Taste of Ethnographic Things, Philadelphia: University of Pennsylvania Press, 1989. Sutton D., Cooking Skill, the Senses, and the Memory: the Fate of Practical Knowledge, in: E. Edwards, Ch. Gosden, R. Phillips, Sensible Objects. Colonialism, Museum and Material Culture, London: Berg Publishers, 2006. Sutton D., Korsmeyer C., The Sensory Experience of Food „Food, Culture & Society. An International Journal of Interdisciplinary Research”, vol. 14, no. 4, 2011. Sutton D., Remembrance of Repasts. An Anthropology of Food and Memory, Oxford, Berg: 2001. Warin M., Dennis S., Threads of Memory: Reproducing the Cypress Tree through Sensual Consumption, „Journal of Intercultural Studies”, vol. 26, no. 1-2, 2006, pp. 159-170. |
| Admission requirements | Grundstudium abgeschlossen. Die Teilnehmerzahl ist aus Gründen der Qualitätssicherung der Lehre auf 25 beschränkt. Die Teilnehmenden werden nach Fachrichtung, Studiengang und in der Reihenfolge ihrer Anmeldung auf die Liste gesetzt. Wer im Rahmen von Auslandaufenthalten und von Austauschprogrammen in Basel studiert wird unabhängig vom Listenplatz immer aufgenommen. |
| Course application | marta.rudnicka@unibas.ch Lehrveranstaltungen mit beschränkter Teilnehmerzahl können ab 01.08.2018 bis 01.09.2018 über MOnA belegt werden. Die Zuteilung erfolgt durch die Dozierenden. Bis 10.09.2018 erhalten alle definitiv aufgenommenen Studierenden eine Bestätigungsmail des Dozierenden. Wer an der ersten Sitzung einer Veranstaltung dennoch unentschuldigt fehlt, wird von der Liste gestrichen. In der ersten Sitzung einer Veranstaltung oder per Mail in der Woche der ersten Sitzung erfahren Studierende auf einer Warteposition, ob sie doch teilnehmen können. |
| Language of instruction | English |
| Use of digital media | No specific media used |
| Interval | Weekday | Time | Room |
|---|
No dates available. Please contact the lecturer.
| Modules |
Modul "Research Lab" Kulturanthropologie (Master's degree subject: Cultural Anthropology) Modul: Methoden und Felder der Kulturanthropologie (Bachelor's degree subject: Cultural Anthropology) Modul: Sachthemen der Ethnologie (Bachelor's degree subject: Anthropology) |
| Assessment format | continuous assessment |
| Assessment details | Lehrveranstaltungsbegleitend |
| Assessment registration/deregistration | Reg.: course registration; dereg.: not required |
| Repeat examination | no repeat examination |
| Scale | Pass / Fail |
| Repeated registration | no repetition |
| Responsible faculty | Faculty of Humanities and Social Sciences, studadmin-philhist@unibas.ch |
| Offered by | Fachbereich Kulturwissenschaft und Europäische Ethnologie |