THE CHANGING TASTE OF PLACE:

Transcription

1 THE CHANGING TASTE OF PLACE: SENSORY ETHNOGRAPHY & BOSTON FOODSCAPES EXP-0032-S Spring 2012 Wednesdays, 6:00-8:30 PM, Olin 116 Explore human-environment interactions through food production & consumption systems locally and globally Instructors: Selena Ahmed & Ellen Arnstein &

2 COURSE DESCRIPTION What is the role of food and related sensory experiences in shaping place and identity? How does this vary spatially and temporally? How do environmental, political and socio-economic changes influence this relationship? What are implications for livelihoods and wellbeing? In this seminar and field-research based course, you will examine these questions on dynamic human-environment interactions through food within the framework of socioecological systems and global change studies. Readings and discussions will provide opportunity for critical analyses of place making, food procurement, climate change, land use, resource management, policy and livelihoods. Classroom dialogue will further draw from student experiences and perceptions. You will be guided through the practice of sensory ethnography in the Boston area. Field research, case studies, and tastings will offer examples in local context. This course will culminate in the cultivation of an aromatic healing plants green roof garden and creation and dissemination of ethnographic documentaries and a cookbook that reflect on cultural, environmental, sensory, political, and socio-economic analyses.

3 This course is designed and instructed by Selena Ahmed and Ellen Arnstein. Special guest lectures including farmers, chefs, scientists and others will also be invited to share their perspectives and knowledge on food production and consumption with our class. Ethnobotanist Selena Ahmed is a TEACRS Postdoctoral Fellow at Tufts University where she is collaborating on a project on the impact of climate change on tea quality and associated farmer perceptions and adaptations. Her research and teaching interests in food and medicinal plant systems have taken her from forest-dwelling communities in the Venezuelan Amazon, Indian Himalaya, Belize, Dominican Republic, Anti-Atlas Mountains of Morocco and the uplands of Chinaʼs Yunnan Province to local urban kitchens and farms. She previously taught Healing Plants at the Experimental College. Ellen Arnstein is an artist, bookmaker and an antiquarian book appraiser and buyer at Brattle Street Book Shop with interests in cookbooks, food festivals, role of social media in urban food movements, and the sociability and ritual of eating. Ellen earned her BFA in 2010 from the School of the Museum of Fine Arts in association with Tufts University, is an active member of the organizing committee of Somervilleʼs HONK! Festival, a food blogger and avid home cook, and she previously worked at the Massachusetts Cultural Council on folk art and heritage. COURSE INSTRUCTORS

4 This is a seminar, case-study and field-research based course that relies on active student participation, leadership and teamwork. Discussions are drawn from weekly readings, case studies, films, fieldwork and student experiences and perceptions. Field experiences will be captured through the processes of writing ethnographic notes, journaling, and taking video clips. The course is organized into three main units: UNIT I: Theoretical and Methodological Foundations of Interdisciplinary Approaches to Food Systems UNIT II: Food Systems and Local and Global Change UNIT III: Food Movements, Sociability and Communication COURSE FORMAT & UNITS

5 COURSE GOALS - Acquire theoretical and methodological foundations to examine human environment interactions using food production and consumption as case studies - Build interdisciplinary research and critical analysis skills through discussions and field activities investigating the dynamic relationship between social and ecological systems - Foster scientific communication and teamwork skills through the creation and dissemination of ethnographic documentaries and a class cookbook that17reflect on cultural, environmental, Lacking Above: Ditching curdsensory, to drain offpowhey. T o be innovative, take risks. and socio-economic analysescorporation, itions, litical, in other words, turns out to be industrial life photograph collection. baker library histor business school (olvwork355013) deficit because it opens up possibili- Develop cultural, environmental and sensory literacy

6 COURSE TOPICS UNIT I: THEORETICAL AND METHODOLOGICAL FOUNDATIONS - Food Systems as Socio-Ecological Systems Topics: socio-ecological systems, evolution of food systems, procurement modalities, ecosystem services, feedback loops, resilience, adaptation, biocultural diversity, ecological knowledge, taste - Sensory Ethnography and Oral Histories Topics: ethnography, sensory ethnography, participant observation, semi-structured interviews, oral histories, coding, journaling - Place-making and Identity Topics: symbolism, creation myths, imagination, food as metaphor, community, stereotypes, politics, ethics, ritual, family recipes, heirloom varieties - Terroir and Regional and Ethnic Foodways Topics: terroir, geography, environmental variability, resource management, soils, delicacy, power, migration UNIT II: FOOD SYSTEMS AND LOCAL AND GLOBAL CHANGE - Biodiversity and Land Use Change Topics: biodiversity, deforestation, industrial agriculture, policy, ecosystem services, sustainability, waste - Climate Change Topics: climatic variability, carbon dioxide, drought, monsoon, food miles - Indigenous Diets, Food Security and the Dietary Transition Topics: phytochemicals, dietary diversity, dietary transition, food security, food aid, allergies, intellectual property rights UNIT III: FOOD MOVEMENTS, SOCIABILITY AND COMMUNICATION - Sociability and Power Topics: branding, social media, community gardening, communal eating, comfort food, dumpstering, cookbooks, commodification, markets, festivals, agri-tourism, power - Food Citizenship and Molecular Gastronomy Topics: molecular gastronomy, commodification, food citizenship, locavore, veganism, vegetarianism, pescatarianism - Remaking the Urban Foodscape Topics: green roofs, vertical farming, sustainability, food deserts, food security, policy, foodways

7 Course activities include: - Student facilitated discussions - Ethnographic field work and other research on food production and consumption - Field trips to farms, foraging for wild food plants, restaurants and more! - Cultivating an aromatic green roof garden - Video clips - Guest lectures We will disseminate findings from our research activities through multiple means for our campus and wider community including: - Ethnographic documentaries - Class cookbook - Oral presentations - Outreach campaign COURSE ACTIVITIES

8 EXPECTATIONS & GRADING GRADING A. Participation and Discussion Facilitation: 35% of grade B. Field Research Activity Portfolio: 25% (Total of 12 weekly assignments) C. Mid-term: 10% D. Final Projects and Presentation: 30% ACADEMIC INTEGRITY: A commitment to abiding to Tufts University s academic integrity policy is mandatory in this course. Familiarize yourself with the University s academic integrity policy at: EXPECTATIONS: Because of the interactive nature of this course, your participation is essential and attendance is mandatory. If you need to miss class for health, family or other personal reasons, please inform us immediately. You will be responsible for completing an additional assignment for each class missed with permission of the instructors and it is your responsibility to recover any material missed. Source of Photos: Gastronomica: The Journal of Food and Culture