81720 - Global History of the Long Nineteenth Century (1) (LM)

Learning outcomes

This course offers a multifaceted portrait of a world in deep transition. Students will become familiar with a truly comparative and global approach to the complex forces that drove global change during the "long nineteenth century." Students will approach constitutional issues, structures and models of education, the construction of nation states and empires in comparative perspective, as well as the relationships between human beings and nature and gender relations.

Course contents

The course will focus on food history, which has provided stimulating perspectives on the global history of the long 19th Century.

 

A detailed syllabus for attending students is published in the Virtuale web page of this course.

Readings/Bibliography

Students who attend at least 75% of the lessons are considered to be attending.

Attending students will participate presenting and discussing the assigned readings.

At the end of the course, they will write a paper of about 8000 signs reviewing one article which is not among the ones discussed in the seminar.

They are encoureaged to chose this article according to their interests using J STOR.

Non attending students will take an oral exam.

Their programme is the following:

Troy Bickham, 'Eating the Empire. Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain', Past and Present 198, Feb 2008, pp. 71 -109  (Download through JSTOR SBA Unibo).

Rachel Laudan, Cuisine and Empire. Cooking in World History, Berkeley, Los Angeles, London, University of California Press 2013, chapter 7: Modern Cuisines. The Expansion of the Middling Cuisines (pp. 248- 307).

Özge Samanci, Images, Perceptions and Authenticity in Ottoman Turkish Cuisine in I. Porciani (ed) Food Heritage and Nationalism, Routledge, 2019, pp. 155 – 170.

Catherine Horel, Franz Joseph’s Tafelspitz, Austro-Hungarian Cooking as an Imperial Project in I. Porciani (ed.) Food Heritage and Nationalism, Routledge, 2019, pp. 171 -187.

Cecilia Leong-Salobir, Food Culture in Colonial Asia, London and New York, Routledge 2011, chapters What Empire builders ate and The Colonial Appropriation of curry (pp. 12 – 38 and 39 – 59).

Jayeeta Sharma, Food and Empire in Jeffrey M. Pilcher (ed.) The Oxford Handbook of Food History (pp.20)

Brenda Assael, ‘Gastro-cosmopolitanism and the restaurant in late-Victorian and Edwardian London’ The Historical Journal vol. 56, n.3 (September 2013) pp. 681 -706 (Downlod using J STOR in SBA UNIBO with proxy); Erica J. Peters, ‘Cosmopolitain cuisine. Chinese and French Restaurants in Saigon and San Francisco, 1850-1910’ Ethnologie Française, 2014/ vol 44, pp. 29-36 (Downlod using J STOR in SBA UNIBO with proxy); Katarzyna J. Cwiertka, ‘Eating the world: Restaurant culture in early twentieth Century Japan’ European Journal of East Asian Studies, 2003, Vol. 2, No. 1 (2003), pp. 89-116, Published by: Brill Stable URL: http://www.jstor.com/stable/23615541

James Farrer, Traveling Cuisines in and out Asia: Toward a framework fo studying culinary globalization (Chapter I) in J. Farrer (ed) The Globalization of Asian Cuisines. Transnational Networks and Culinary Contact Zones , Basingstoke, Palgrave, 2015, pp. 1 – 19.

Krishnendu Ray and Tulasi Srinivas, Introduction in Krishnendu Ray and Tulasi Srinivas (eds) Curried Cultures, Berkeley, Los Angeles, London, University of California Press, pp. 3 -28.

Angma D. Jahla, Cosmopolitain Kitchens: Cooking for Princely Zenenas in Late Colonial India in Krishnendu Ray and Tulasi Srinivas (eds) Curried Cultures,(see above) pp. 49-72.

Jayanta Sangupta, Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal India in Krishnendu Ray and Tulasi Srinivas (eds) Curried Cultures, (see above) pp. 73 – 81.

Katarzyna J. Cwiertka , Modern Japanese Cuisine. Food, Power and National Identity, London, Reaction Books, 2006, chapter: Western Food, Politics and Fashion, and The road to multicultural Gastronomy, (pp. 13 – 54).

Donna R. Gabaccia, We Are What We Eat. Ethnic Foods and the Making of the Americans, Harvard University Press, 1998, chapter I Colonial Creoles pp. 10- 35; Chapter 2, Immmigration, Isolation and Industry, pp. 36-63; Chapter 3 Etnic Entrepreneurs pp. 65 – 92; Chapter 4, Crossing the boundaries of taste pp. 93 – 121;

Hasia Diner, Road Food: Jewish Peddlers during the Great Jewish Migration and Their New World Customers, Quaderni storici fasc 1 , aprile 2016, pp. 23 – 49.

M. Pilcher, Planet Taco. A Global History of Mexican Food, Oxford, Oxford University Press 2012, chapter 3, From the Pastry War to Parisian mole, pp. 79-104.

Rebecca Spang, The Invention of the Restaurant. Paris and Modern Gastronomic Culture, Cambridge, Harvard University Press, 2001. Introduction, pp. 1-11; chapter 3 Private Appetites in a Private Space, pp. 64-87; chapter 7 Putting Paris on the Menu, pp. 170-205.

THESE TEXTS ARE TO BE FOUND IN THE VIRTUALE WEB PAGE AMONG THE ASSIGNED READINGS FOR ATTENDING STUDENTS AS WELL AS IN THE SECTION READINGS FOR NON-ATTENDING STUDENTS.

Teaching methods

Teaching will be in seminar form, so students will need to attend all lessons, read the texts as and when assigned, and take an active part in the discussion.

Students who attend at least 75% of the lessons are considered to be attending.

Assessment methods

Teaching tools

web resources for historians

Office hours

See the website of Ilaria Porciani