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

Academic Year 2020/2021

  • Docente: Ilaria Porciani
  • Credits: 6
  • SSD: M-STO/04
  • Language: English
  • Teaching Mode: Traditional lectures
  • Campus: Bologna
  • Corso: Second cycle degree programme (LM) in History and Oriental Studies (cod. 8845)

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

1. September 21 Introduction Global history of food in the long 19th Century.

2. September 22 Food: Global exchanges in the long nineteenth century

3. September 23 Food nationalisms as a global phenomenon in the long nineteenth century.

SEPTEMBER 28, 29, 30 NO CLASSES

4.October 5 The expansion of the middling cuisines. Students will present and discuss Rachel Laudan, Cuisine and Empire. Cooking in World History, Berkeley, Los Angeles, London, University of California Press, 2013, chapter The Expansion of the Middling Cuisines pp. 248 – 307.

5. October 6 The Habsburg and Ottoman Empires as examples of circulation of food, cooks and recipes: Students will present and discuss: Özge Samanci, Images, éerceptions 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.

6. October 7 Empires. Students will present and discuss Cecilia Leong-Salobir, Food Culture in Colonial Asia, chapters What Empire Builders ate and The Colonial Appropriation of curry (pp. 12 – 38 and 39 - 59)

7. October 12 Empires. Students will present and discuss Jayeeta Sharma, Food and Empire in Jeffrey M. Pilcher (ed.) The Oxford Handbook of Food History.

8. October 13 The restaurant: a new (almost) global invention. Introductory remarks. Students will present and discuss Katarzyna Cwiertka Eating the World: Restaurant Culture in Early Twentieth Century Japan; Alison Smith, “National Cuisine and Nationalist Politics: V.F. Odoevskii and ‘Doctor Puf’ 1844-45” Kritika:Explorations in Russian and Eurasian Historyvol. 10, n. 2. Spring 2009, pp. 239-260. (Downlod J STOR -SBA UNIBO with proxy)

9. October 14 Restaurants: a new invention (almost) global. Students will present and discuss 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).

10. October 19 Culinary Globalization: methodological approaches. Introductory remarks. Students will present and discuss James Farrer, Introduction. 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 pp. 1 – 19 Krishnendu Ray and Tulasi Srinivas, Introduction in Krishnendu Ray and Tulasi Srinivas (eds) Curried Cultures, 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, 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, pp. 73 – 81.

11. October 20 students will present and discuss Katarzyna Cwiertka, Modern Japanese Cuisine, chapter one: Western Food, Politics and Fashion, pp. 14-34; The Road to multicultural gastronomy pp. 35 – 55.

12. October 21 E introductory remarks – Students will present and discuss 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

13. October 26 Students will present and discuss 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.

14. October 27 Students will present and discuss Jeffrey M. Pilcher, Planet Taco, chapter 3, From the Pastry War to Parisian mole; What’s cooking in AmericaCookbooks narrate ethnicity 1850- 1890 Food Culture and societyMarch 2009.

15. October 28 Concluding remarks and general discussion.

Readings/Bibliography

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

Non attending students will take an oral exam.

Program:

Alison K. Smith, 'National Cuisine and Nationalist Politics: V.F.Odoevskii and "Doctor Puf"1844-45 ' Kritika: explorations in Russian and Eurasian History vol 10, (New Series) , pp. 239-260 (Download through JSTOR SBA Unibo).

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; Liora Gvion, ‘What’s cooking in America. Cookbooks narrate ethnicity 1850- 1890’ Food Culture and society March 2009, pp.53-76.


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 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 attending all classes and taking active part in the discussion can produce a written paper (8000 signs ).

Those unable to do so can always opt for an oral exam.

Thorough in-depth knowledge of the topics covered in the course, together with analytical and critical skills and command of the specific language, will qualify for top marks (30-30L).

A good grasp of the topics covered in the course, together with good critical analysis and command of the specific language, will qualify for high marks (27-29).

A more mechanical and less articulate grasp, and/or correct use of language though not always appropriate, will qualify for a medium-range mark (23-26).

Weak analytical capacity and frequently inappropriate language – together with some knowledge of exam material – will receive a pass mark or little more (18-22).

 

 

Teaching tools

web resources for historians

Office hours

See the website of Ilaria Porciani

SDGs

Responsible consumption and production

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.