Anthropology of Food 3500-FAKL-ANTJ

Knows and understands basic sociological concepts
Is aware of social differentiation and existing social inequalities, as well as their impact on the life of individuals and the functioning of social groups
Has basic knowledge about the types of social ties and the rules that govern them
Understands the social nature of relationships between individuals, social groups and social institutions
Has basic knowledge about the mechanisms of social group dynamics and interdependencies between groups and individuals
Has basic knowledge of problems stemming from the cultural diversity of modern society
Has basic knowledge of the criteria of inference correctness
Has basic knowledge of the norms and rules governing social structures and institutions
Has basic knowledge about the processes forming the basis of social stability and change, and understands their nature
Knows the most important processes and ideas of the 19th, 20th and 21st centuries, which have shaped the face of the modern world
Is aware of the consequences of choosing a particular theoretical perspective
Can interpret past and present social events (political, cultural, and economic) using sociological concepts and theories
Can use basic theoretical categories to describe social changes in modern societies
Can use ethical norms and rules in research practice
Can use academic knowledge acquired in social practice
Can describe the role of culture in the life of the individual and society
Can comprehend a scientific text and identify its main theses and the author’s arguments, as well as discuss them
Can share the acquired sociological knowledge
Knows and observes the rules of professional ethics, including those pertaining to intellectual property

Oral exam - presentation

Brillat-Savarin (1882 – różne wydania polskie), „Fizjologia smaku albo medytacje o gastronomii doskonałe”
S. Czernicki (reprint 1682), „Compendium Ferculorum albo zebranie potraw”, seria Monumenta Poloniae Culinaria T.1, Warszawa-Wilanów: Muzeum Pałacu w Wilanowie,
Dumanowski J, Kasprzyk-Cheveriaux M. (2018), Szczeżuje i kapłony. Opowieść o zapomnianej kuchni polskiej,
N. Elias (1980), „Przemiany obyczajów w cywilizacji zachodu” (fragment), Warszawa: PIW,
F.-T. Gottwald i L. Kolmer (2009), „Jedzenie, rytuały i magia”, Warszawa: Muza S.A.,
Meyzie P. (2012), Kuchnia w Europie doby nowożytnej. Jeść i pić: XVI-XIX wiek,
H. Szymanderska (2005), „Na polskim stole. Przepisy i tradycje szlacheckie” (fragmenty), Warszawa: Świat książki,
M. Śleżańska (reprint 1932), „Kucharz polski. 1635 praktycznych przepisów smacznych, tanich i wystawnych obiadów” (fragmenty), Warszawa: Nakładem księgarni J. Przeworskiego,
M. Toussaint-Samat (2002), “Historia naturalna i moralna jedzenia”, Warszawa: Larousse,
R. Wolff (reprint 1877), „Polska kuchnia koszerna...”, Warszawa: Drukarnia M. Ziemkiewicza.

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

• Description of 3500-FAKL-ANTJ in USOSweb