Übung Neueste Geschichte:Reputatio! The branding history of some iconic European food products (Antiquity-Present)
Dozent:innen: Rengenier RittersmaKurzname: Ü.Neueste.Ges.
Kurs-Nr.: 07.068.205
Kurstyp: Übung
Voraussetzungen / Organisatorisches
Keine besonderen Zugangsvoraussetzungen.B.A. Geschichte: Diese Übung ist Bestandteil des Moduls 5 (Neueste Geschichte). Die Übung ist unbenotet; vorausgesetzt wird eine aktive Teilnahme an der Übung.
B.A. KF, M.A., M.Ed. Geschichte: Diese Übung ist Teil des Aufbaumoduls Neuzeit. Die Übung ist unbenotet; vorausgesetzt wird eine aktive Teilnahme an der Übung.
Informationen
Kurzbeschreibung :
Inhalt
Beschreibung:
Why is Champagne since about 100 years considered to be the nec plus ultra of sparkling wines and not, for example, Sekt from the Mosel valley, Prosecco from Italy or Cava from Spain? And why are these specialty products in an often-emotionalised way connected to a very specific territory? This course will be devoted to the reputation history of a wide variety of iconic European specialty products, such as, for example, Roquefort cheese, saffron, truffles, Champagne, port wine, marzipan, and caviar. It offers a set of instruments that will help to analyse the components of specialty product reputation, but it also provides conceptual tools that shed light on the complex of typicality and
regional identity.
This seminar will be offered as a block seminar:
Wednesday 16th April 2025 - 9:30-17:30
Friday-Saturday 25th & 26th April 2025 - 9:30-17:30 respectively 9:30-13:00
Friday 23rd May 2025 - 11:00-14:30
Vorbereitende Literatur
Kurzbeschreibung :
Recommended Readings:
Beschreibung:
Typicality in History : Tradition, Innovation, and Terroir
Ceccarelli, Giovanni / Grandi, Alberto / Magagnoli, Stefano (eds.)
Bruxelles, Bern, Berlin, Frankfurt am Main, New York, Oxford, Wien: Peter Lang, 2013
476 pp., 12 ill., 33 tables
ISBN 978-2-87574-007-6 pb. (Softcover)
ISBN 978-3-0352-6328-2 (eBook)
Ebook available in the University Library Zentralbibliothek
For those who master French: I highly recommend the following book by one of the major specialists in this field. It is available in the University Library Zentralbibliothek Signatur: 000 301.258
Meyzie, Philippe, L'unique et le véritable: Réputation, origine et marchés alimentaires (vers 1680- vers 1830). Ceyzérieu, Champ Vallon 2021), 384 pages. ISBN 979-10-267-1020-2 ; 26 ¤
www.champ-vallon.com/philippe-meyzie-lunique-et-le-veritable/
Digitale Lehre
Kurzbeschreibung :
Additional information
Beschreibung:
Since the lecturer is hard of hearing, he cannot, unfortunately, offer a lecture format via Zoom, videoconference, Skype or any other digital medium. In case of any returning pandemic, he will
therefore offer the course in a format of written assignments. These written assignments will also be decisive for the assessment of the course.
Didactic approach
The standard didactic plenary format of the course follows more an interactive than a frontal one-way instruction scheme. It consists of various assignments (individual and group assignments, as, for example, presentations, pro and contra statements, quiz etc.). The final grade will be based on actual
presence (50%) and active input both individually (25%) and in groups (25%).
Upon successful completion of the course, an individual certificate (a so-called Schein) will be issued, stating the grade.
Termine
| Datum (Wochentag) | Zeit | Ort |
|---|---|---|
| 16.04.2025 (Mittwoch) | 09:30 - 17:30 | 00 161 (K9) Übungsraum 9139 - Am Kisselberg |
| 25.04.2025 (Freitag) | 09:30 - 17:30 | 00 141 (K7) Übungsraum 9139 - Am Kisselberg |
| 26.04.2025 (Samstag) | 09:30 - 13:00 | 00 411 P6 1141 - Philosophisches Seminargebäude |
| 23.05.2025 (Freitag) | 11:00 - 14:30 | 00 215 (K3) Übungsraum 9139 - Am Kisselberg |