Asian Cuisine? Critical Approaches to Food Culture
Fiona Katherine Smith, Tobias Stefan, Humboldt-Universität zu Berlin, Kultur-, Sozial- und Bildungswissenschaftliche Fakultät, Asien- und Afrikawissenschaften
What is food culture and how is this defined in both local and transregional discourses of ownership, nation-building, and authenticity? How is Asian Cuisine viewed from various gazes? How is Asia imagined through food? How do actors seek representation and authority in food culture discourses? Following a preparatory phase (Week 1-5) in which the students are introduced to debates surrounding food culture and decolonial research methods, and a series of public guest lectures from various local actors who share their indigenous food culture with the students, as well as other researchers on different food cultures in Asia (Week 6-10), the students conduct their own research on a self-selected Asian recipe (Week 11-13); preparing for the final presentations. The semester concludes with a multimedia presentation of the visual research outputs. The X-StuRG is especially suited to students of Area Studies, Ethnology/Anthropology, History, Social Sciences, Political Sciences, Food Technology, and Nutrition.