CRP448 URBAN AND RURAL FOODSCAPES THROUGH TIME
| Course Code: |
1210448 |
| METU Credit (Theoretical-Laboratory hours/week): |
3(3-0) |
| ECTS Credit: |
5.0 |
| Department: |
City And Regional Planning |
| Language of Instruction: |
English |
| Level of Study: |
Undergraduate |
| Course Coordinator: |
|
| Offered Semester: |
Spring Semesters. |
Course Content
Food is our fuel for existence and the symbolic center of our lives. Food is not only a bare necessity, it is also the medium through which knowledge, tradition and even history are transmitted, known and shared by all. The concept of ?foodscapes? emerged in the 1990s within the context of studies of social and spatial inequalities in public health and food systems. Since then, it has incorporated the study of the entire chain of food from its production to consumption especially in the context of changing notions of landscape and space. This course intends to introduce the term 'foodscape' as a part of urban studies. The term and its connotations will be explored through various aspects of urban and rural life; it is not just a material space, but includes socio-political processes. The course aims to investigate how food shapes and is shaped by the spatial characteristics of urban and rural environments, considering the historical, cultural, and socio-economic factors that contribute to the diversity of food experiences in places. Different approaches, such as analytical, systematical, or phenomenological, will be explored to develop a holistic spatial approach to urban and rural foodscapes. Each week, examples from around the world will be presented around specific themes to enrich the understanding of general concepts.
Throughout the course, students will gain a comprehensive understanding of the spatial intricacies that define a city's culinary identity. The course encourages a critical examination of the role of food in shaping the urban experience whereby the students will critically analyze the spatial dimensions of urban foodscapes, gaining insights into the interconnectedness of feasting, market spaces, and broader spatial dynamics that shape the culinary landscapes of cities.
