HISTORY OF ENGLISH CULTURE

The main objective of this course is to provide students with advanced knowledge in the fields of English-speaking literatures and cultures (critical theories and methodologies, textual analysis, and cultural-historical context). The course is part of the syllabus of EUROPEAN JOINT DEGREE IN ENGLISH AND AMERICAN STUDIES, and the competence achieved will be tested in the foreign universities where Joint Degree students spend a semester as part of the programme, in interaction with international students.

The general objective of the course is to develop competencies in the fields of Cultural Studies and Food Studies, with particular attention to food culture in English literature and society, from the Renaissance to the contemporary era. Students will acquire tools to refine their textual and cultural analysis skills, exploring the relationship between food, history, society, and literature. The course will highlight how food is not only a biological necessity but also a cultural and social phenomenon closely linked to cultural and national identity, with a specific focus on Britain. The specific learning objectives of the course are: the development of knowledge and understanding of cultural and literary phenomena related to the theme of food; the ability to apply this knowledge to other textual categories; the development of advanced skills in communicating the studied content in English. The analytic skills students have learnt to use in their BA course will be further developed to include knowledge of literary and cultural history, critical methodology, theory, and interdisciplinary studies. In addition, students will broaden their experience in autonomous work and in discussing the results of their own research.
The learning outcomes of the course are 1. development of knowledge and understanding of the literary texts and the historical period; 2. the skills to apply this knowledge and understanding to a variety of texts; 3. the ability to formulate judgements in analysing literary and cultural phenomena; 4. the development of advanced communication skills in English.

Students must be fully proficient in English: they must be able to speak English accurately and fluently as they will have to read and analyse several types of cultural and literary texts, and place them in their historical contexts and in the framework of cultural food studies. They will be required to understand lectures and take part in classroom as well as online discussions.

Title: FOOD IS/AS CULTURE: THE LITERATURE OF FOOD
The course will guide students in analyzing the development of the English food tradition as represented in literature from the Renaissance to the contemporary era, using the methodological tools of Cultural Studies and Food Studies. Why are so many literary texts preoccupied with food? We will explore this question by examining the ever-evolving relationship between two kinds of food: the real and the imagined. The course will combine insights from Food Studies and literary analysis, taking students on a journey that begins with medieval and Renaissance banquets (including Shakespeare) and ends with contemporary novels. Among other topics, it will explore the role of food in realist novels and fantasy fiction, fairy tales and children's literature, cultural translations of food, the relationship between multicultural Britain and migrant food, cookbooks and national identity, as well as representations of hunger and abundance.

Massimo Montanari, FOOD IS CULTURE, Columbia University Press, 2006.
Nicola Humble, "Fantasies of Food in Children's Literature" in THE LITERATURE OF FOOD. AN INTRODUCTION FROM 1830 TO THE PRESENT, London, Bloomsbury, 2020, pp. 167-194.
Gitanjali G. Shahani, "Introduction: Writing on Food and Literature" in FOOD AND LITERATURE, Cambridge, CUP 2018, pp. 1-38.
Jane Austen, EMMA, Penguin Classics (or any other edition)
IMPORTANT! Excerpts from literary texts will be provided in the Moodle class space, which the students are invited to check regularly and bring to class when indicated.
EQUALLY IMPORTANT: Students are strongly advised to read Jane Austen's EMMA before the beginning of the course.

The final oral exam will cover all topics included in the course reading list (such as Montanari's essay and Jane Austen's EMMA), as well as assigned readings, lectures, texts downloaded from the Moodle platform, and all activities available on Moodle. During the oral exam, students must demonstrate their ability to discuss the texts studied in class, making reference to the methodological framework of Food Studies.

IMPORTANT!!! The Moodle asynchronous activities are not optional or discretionary. They are part of the course and as important as synchronous classes. If you don’t complete the asynchronous activities which require you to participate actively, your final mark will be affected, which means that if you don’t take part in any of the interactive activities, or your participation will cover less than 80% of the interactive activities, you will be given 2 penalty points, so your top grade at the oral exam won’t be more than 28. Of course, if you take part in at least 80% of the asynchronous activities, at the oral exam, if you do well, you will be able to get top marks.

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The grading is determined by:
1. Completion of at least 80% of the online activities (2 points)
2. Knowledge and ability to discuss the topics covered in class lectures, the texts in the syllabus, and the materials (texts, podcasts, and video) uploaded on Moodle (range: 23 points)
3. Clarity, fluency and confidence in oral presentation (in English) (range: 5 points)
The maximum achievable score is 30/30. Honors (or distinction) may be awarded in case of excellent performance in all the considered areas.

The course is structured into theoretical sections and general frameworks on the history of food in the English literary and cultural tradition, alternating with online lessons in which students will apply the concepts learned in class through creative and in-depth activities.

Students are warmly invited to participate in the international conference on food and children's literature, "Eating Indoors and Outdoors in Children's Literature", that will take place in Ca' Foscari Sala B (Ca' Bernardo) on 27th and 28th November. More information will be provided at the beginning of the course.

Questo insegnamento tratta argomenti connessi alla macroarea "Povertà e disuguaglianze" e concorre alla realizzazione dei relativi obiettivi ONU dell'Agenda 2030 per lo Sviluppo Sostenibile