Foodscapes 2

About this programme

Foodscapes 2 continues to build on food culture and landscape as perspectives for understanding and analysing the role of food in sustainable development. This course departures from major global agendas, such as: UN SDG´s, UN Food Summit and Planetary Boundaries. The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies. The course will be taught through literature seminars, lectures and field studies. Assessments will be carried out through assignments (individually and in groups) throughout the course, with a written final assignment based on literature studies and discussions during the various themed weeks. How well the student succeeds in achieving the course objectives depends on the ability to present and relate to the key concepts to problems or topics addressed in the course. This means that it is central to learn to think about food concepts as a tool for critical analysis and creative work, rather than as facts to be learned and memorized. Literature seminars, field studies and essay seminars are mandatory. Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas: \- natural sciences \- social sciences \- humanities \- technology \- food and meal science. and minimum 15 credits in Food Studies on advanced level and English 6 or equivalent.