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HU Credits:
2
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
History
Semester:
2nd Semester
Teaching Languages:
Hebrew
Campus:
Mt. Scopus
Course/Module Coordinator:
Dr. Yaacov Deutsch
Coordinator Office Hours:
Monday 9:30-10:15
Teaching Staff:
Dr. Yaacov Deutsch
Course/Module description:
The course will examine different topics related to food during the late middle ages and the early modern period including the diet of this period and the place of certain products such as spices and new products like potatoes, coffee and cocoa. By studying various aspects related to food, we will examine questions and topics that touch upon social, cultural and economical aspects of food during this period.
Course/Module aims:
To examine the place of food from social and cultural perspective and to understand how dealing with food enables better understanding of European history in the medieval and early modern period.
Learning outcomes - On successful completion of this module, students should be able to:
To read texts about food and to analyse them using the methods we learned in the course.
Attendance requirements(%):
80
Teaching arrangement and method of instruction:
seminar
Course/Module Content:
Medieval Diet
Drinking in the Middle Ages
Spices
New Products: Coffee, Potato
Food in Travel Literature
Required Reading:
Albala, Ken. Food in Early Modern Europe, 1500-1800. Westport, CT, 2003
Masimo Montanari, Medieval Tastes: Food, Cooking, and the Table, New York, 2015
Ken Albala, Cooking in Europe 1250-1650, Westport CT, 2006
Paul H. Freedman, Food: The History of Taste, Berkeley, 2007
Lilia Zaouali, Medieval Cuisine of the Islamic World: A concise History with 174 Recipes, Berkeley, 2007
Christopher Dyer, “Did the Peasants Really Starve in Medieval England,” in Food and Eating in Medieval Europe, ed. Martha Carlin and Joel T. Rosenthal, London, 1998, pp. 53-71.
Paul Freedman, “The Peasant Diet: Image and Reality,” Conference on “Patterns of Consumption and Standards of Living in the Medieval Rural World,” Valencia, Spain, 2008
Susan Rose, The Wine Trade in Medieval Europe 1000-1500, London, 2011
חיים סולוביצ’יק, היין בימי הביניים, יין נסך: פרק בתולדות ההלכה באשכנז, ירושלים, 2008
בנימין ארבל, ״׳היין היהודי׳ ויחסי יהודים-נוצרים בכרתים הוונציאנית״, זמנים 128 (2014).
Paul H. Freedman, Out of the East: Spices and the Medieval Imagination, New Haven, 2008
Clifford A. Wright, “The Medieval Spice Trade and the Diffusion of the Chile”, Gastronomica, Vol. 7, (2007), pp. 35-43
Sidney W. Mintz, Sweetness and Power: The Place of Sugar in Modern History, New York, 1985
Mark Kurlansky, Salt: A World History, New York, 2002
Julia Landweber, “‘This Marvelous Bean’: Adopting Coffee into Old Regime French Culture and Diet”, French Historical Studies Vol. 38 (2015), pp. 193-223
Mark Pendergrast, Uncommon Grounds: The History of Coffee and How it Transformed Our World, New York, 1999.
Antony Wild, Coffee: A Dark History, New York, 2004
Ralph S. Hattox, Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East, Seattle, 1985
Brian Cowan, The Social Life of Coffee: The Emergence of the British Coffeehouse, New Haven, 2005
רוברט ליברלס, יהודים וקפה, ירושלים, 2016, עמ׳ 143-110.
Larry Zuckerman, Potato: How the Humble Spud Rescued the Western World, New York, 1998
ויליאם ה׳ מקניל, ״כיצד שינה תפוח האדמה את ההיסטוריה של העולם״, זמנים 128 (2014).
Eric Dursteler, ״Bad Bread and the ‘Outrageous Drunkenness of the Turks’: Food and Identity in the Early Modern Mediterranean״, Journal of World History, Vol. 25, (2014), pp. 203-228
Additional Reading Material:
Course/Module evaluation:
End of year written/oral examination 0 %
Presentation 0 %
Participation in Tutorials 10 %
Project work 65 %
Assignments 25 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
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