The Culinary Tradictions of India from a Historico-Cultural Perspective 3600-IN-TKIUHK-OG

The course uses the culinary traditions of the Indian subcontinent as a starting point for exploring the complex history and multicultural character of India. By analysing dishes, techniques, preparation principles and ingredients, students can trace the development of Indian culture through its contacts and interactions with merchants, invaders, Europeans, colonisers and local traditions. Participants learn how culinary influences reflect the social, religious and political processes that have shaped both the historical and contemporary diversity of India. Each class session includes a part dedicated to discussion.

Term 2025L:

Course coordinators

Aleksandra Turek

Type of course

general courses

Mode

Classroom

Learning outcomes

After completing the course, the student
– knows and understands:
K_W02
advanced terminology, theory and methodology of the humanities (literary studies, linguistics, history, religious studies or cultural studies), necessary for applying analytical methods and for understanding and interpreting selected aspects and products of culture.
K_W04
the influence and role of historical processes, religions and philosophical systems of South Asia—at an advanced level—in shaping contemporary realities.
K_W07
the impact of the natural and economic environment, international relations, and the ethnic, demographic and political situation on the social and cultural issues of South Asia, both historically and in the present.
K_W10
advanced methods of analysing and interpreting various cultural products characteristic of the indigenous traditions of South Asia.
– is able to:
K_U03
correctly situate the South Asian region in the context of its natural, geopolitical and economic conditions.
K_U06
apply knowledge of the socio-cultural issues of South Asia in typical professional situations, taking into account cultural specificity and the use of intercultural communication strategies.
– is ready to:
K_K04
explore cultural diversity, its sources and its significance for the contemporary world.
K_K05
reflect on the place and importance of South Asian culture within global culture.
K_K07
recognise the socio-cultural values of South Asia as a resource for personal development and effective intercultural communication.

Assessment criteria

attendance control
continuous preparation for the class and active participation during classes
after the semester, a written assessment for a grade

Practical placement

N/A

Bibliography

- Rituparna Patgiri, Gurpinder Singh Lalli (red.), Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives, Berghahn Books, Routledge India, 2025.
- Krishnendu Ray, Tulasi Srinivas (red.) Curried Cultures. Globalization, Food and South Asia, University of California Press, Berkeley, Los Angeles, London 2012.
- Roy Moxham, A Brief History of Tea. The Extraordinary Story of the World’s Favourite Drink, Running Press, London 2009.
- Lizzie Collingham, Curry. A Tale of Cooks and Conquerors, Vintage Books, London 2006.

Notes

Term 2025L:

none

Additional information

Information on level of this course, year of study and semester when the course unit is delivered, types and amount of class hours - can be found in course structure diagrams of apropriate study programmes. This course is related to the following study programmes:

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

Description of 3600-IN-TKIUHK-OG in USOSweb