About this course
We eat to live. But food isn’t just about survival. We express who we are through our food. How we eat is, however, also shaped by other forces, often invisible to us in our everyday lives.
Over four weeks we explore Denmark and Greece – allowing us to understand both the commonalities and the differences that such forces bring to food and cuisine, as well as people’s imagination and inventiveness in creating something to eat.
DIS – CYA partnership
This course is part of a special partnership between DIS and CYA – College Year in Athens.
The course will take part in two locations, beginning in Scandinavia and ending in Greece, and includes two short Study Tours.
You will be transported between locations as part of the course, but note that your beginning and ending destinations will be different, so should book your transatlantic flights accordingly.
Syllabus
Faculty
Anders Larsen
FacultyCand.Mag. (History and English Literature and Language, University of Copenhagen, 2008). Research focused on cultural history and visual culture. Teaches Meaning of Style, which is an introduction to semiotic analysis using fashion as a case study, as well as Visual Culture of Cities in the summer. Worked on various projects for DIS relating to cultural competencies and cultural engagement and staff training within the Housing & Student Affairs department. With DIS since 2007.
Aimee Placas
FacultyPhD in Anthropology from Rice University, 2009. Lecturer in the College Year in Athens program in Athens, Greece since 2003. Research and publication interests include the anthropology of consumption, economic anthropology, and gender and sexuality. Most recently co-edited the volume Living Under Austerity: Greek Society in Crisis (Berghahn 2018). With DIS since 2018.