Food and IdentitySummer Course

Major Discipline(s)
Food Studies, History, Sociology
Location
Location: Copenhagen
Available
Session 1
Credit(s)
3

Food has always been closely linked to identity, but in the past two decades, it has also become the focus of a host of issues—everything from the industrialization of farming to the integration of immigrants—that reflect cultural, social, and even political values. In this course, we look at the nexus between what you eat and who you are by focusing on Danish food culture, looking both to culinary traditions and to the gastronomic innovation that has turned its chefs into celebrities and its restaurants into the object of international pilgrimage. We also focus on other aspects of food culture, such as the role of industrial agriculture and the rise of alternatives; and the impact of immigration on cuisine.

Related Discipline(s)

This summer course would also be of interest to the following discipline(s):
Anthropology

Faculty

Lisa Abend

DIS Summer Faculty

Ph.D. in European history, Harvard University, 1998. After several years as academic, Lisa Abend became a journalist and is currently a correspondent for TIME magazine. She contributes to several other magazines and newspapers and is author of The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli. With DIS since 2014. Currently on leave.