Base Knowledge
Those inherent to the 12th year of schooling.
Teaching Methodologies
The curricular unit will be developed using a teaching model divided into theoretical (T) and theoretical-practical (TP) components.
The theoretical component will involve a structured exposition of the content and respective analysis and discussion or debate, as well as interrogative, interactive methodology and demonstration/exemplification through practical application in everyday situations, using videos, computer programs and professional tools whenever appropriate. It also includes, where applicable, self-study with research into the content presented and the reading and critical analysis of articles/texts.
In the TP component, project work will be developed to reflect on the sociology and food identity of a particular food practice/region/country.
Learning Results
1. Understand Sociology as a science;
2. Recognize the main theoretical axes that structure the field of sociology;
3. Provide students with knowledge to understand the sociological context surrounding food;
4. Understand the evolution of Humanity’s eating practices from its origins to the present;
5. Recognize which social factors interfere with eating behavior;
6. Understand the food situation in Portugal and in the world;
7. Understand the eating patterns of consumer societies, their historical evolution and the sociological factors that contribute to food-borne pathologies
Program
Introduction to Sociology
Object of study of social sciences
Synthesis of central concepts in sociology
Evolution of food – sociological context
Contribution of the history of food to the knowledge of human eating behavior
Food of Man in the Paleolithic, food transformations of the Neolithic.
The first civilizations and the characterization of their food patterns.
Medieval Era and the historical, social and food consumption context.
The historical circumstances that explain food changes during European expansion.
Food in the Modern Era. The Industrial Revolution. The Scientific Revolution.
Food and Health Concepts.
Ambivalences of Daily Food.
Food modernity and its effects on health.
The paradoxes of contemporary food.
Obesity and other health conditions as a social construction.
Obesity and the medicalization of daily food – sociological reflection.
Food Risks and Fears: Food Insecurity and other particular situations.
Curricular Unit Teachers
João Pedro Marques LimaInternship(s)
NAO
Bibliography
PRIMARY BIBLIOGRAPHY:
NUNES, M.; APPOLINARIO, JC; GALVÃO, AL; COUTINHO, W. (2006) Transtornos Alimentares e Obesidade – 2.ª Edição. Artmed Editora, Brasil.
KIPPLE, K. (2008). Uma história saborosa do mundo. Dez milénios de globalização alimentar. Casa das letras. Brasil
Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, ed. lit. – The Cambridge world history of food. 1st. ed. [Cambridge]; New York: Cambridge University Press, cop. 2000. 2 vol. ISBN 978-0-521-40216-3. ISBN 978-0-521-40214-9. ISBN 978-0-521-40215-6
SECONDARY BIBLIOGRAPHY:
IDDENS (2013) Sociologia. Lisboa: Fundação Calouste Gulbenkian.
CARNEIRO (2003) Comida e sociedade – uma história da alimentação. Elsevier. Brasil.
POULAIN (2004) Sociologias da Alimentação. Editora da UFSC.
FLANDRIM & MONTANARI (2001). Historia da Alimentação – 1. Dos primórdios à Idade Média. Lisboa: Terramar.
FLANDRIM & MONTANARI (2001). Historia da Alimentação – 2. Da Idade Média aos tempo actuais. Lisboa: Terramar.
WARIN & BARRETT (2004). A sociology of food and nutrition: The social appetite. Australia
CÂMARA, F. (2011). Alimentos ao sabor da história – receitas e curiosidades. Portugal: Colares Editora.
MCINTOSH, A. (1996) Sociologies of food and nutrition. New York: Plenum Press, 1996
J. Eduardo Franco (Dir.) e I. Drumond Braga (Coord.) (2023). História Global da Alimentação Portuguesa. Lisboa: Temas & Debates.
Dalby, A. (2003). Food In The Ancient World. TAYLOR & FRANCIS LTD. ISBN: 9780415232593
Cândido, G. (2020). A Vida Secreta da Cozinha Portuguesa: Como nasceram os pratos tradicionais portugueses. Dom Quixote. ISBN: 9789722070003.