Mapping Meals and their Spaces
A ‘meal’ is a complex phenomenon often involving interactions
between many different persons, ideas, spaces and objects (natural
as well as artificial). The experience of a ‘meal’ is therefore
also much more than the physiological-sensory input (the sense of
taste, smell, sight, texture, sound, mouth feeling etc.) of eating
a specific food object. The experience of a ‘meal’ is also about
the psychological, social, cultural, spiritual and aesthetic
dimensions unfolded in the spaces surrounding a meal. But,
furthermore, about the design of the entire scenery; the landscape,
architectural space, and specific objects framing the meal. Thereby
the content of this course “Mapping Meals and their Spaces”
integrates an aesthetic and creative understanding of meal-spaces
and meal-experiences with theory and meth-ods across research areas
of Design, Food Science and Food Sociology.
During the course we focus on how to analyze the design context of the meal space and artifacts of a meal experience. On the background of a brief outline of Western design history, as well as methodological inputs to the design-thinking approaches.
MSc Programme in Integrated Food Studies.
After completion of the course it is expected that the student has achieved the following qualifications:
Knowledge and understanding
- Should have basic knowledge about the aesthetic-analytical dimensions of meal-spaces and design of meal-experiences
- Should be able to state, recite and list historic events, key-masters, époques, ideas and movements concerning the development of meal-spaces and their related meal-experiences presented with the course
- Should be able to identify, classify and summarise key-theoreticians, methodologies, and creative tools related meal-spaces and meal-experiences presented in the course
- Should be able to describe, explain and exemplify key-artefacts or archetypal spaces (i.e. food products, dishes, settings, interiors, furniture or utensils) related meal-spaces and meal-experience
- Should be able to critically distinguish between theoretical models related meal-spaces and meal-experience, and as part hereof identify problems of scientific value within their own portfolio work
- Should be able to analyze and evaluate a given artefact or space related meals and meal-experiences within the overall historical framework, and based on an understanding of the different theories and methodologies presented in the course
- Should be able to relate, implement, apply or combine relevant theory on meal-spaces and meal-experiences to their own work, as well as argue for the specific choice- or selection of epistemology and methodology in a proficient way
- As part hereof the student must be able to structure and apply the basic communication techniques, creative tools and analytical models, presented in the course, related meal-spaces and meal-experiences for presentation/portfolio work
- Should be able to plan, work out and perform a portfolio with a proposal for a Meal-space and its meal-experience in relation to a chosen problem and framework
- Should independently demonstrate an overview- and a basic understanding of the different theoretical, methodological and practical-creative elements presented within the course
- Should be able to discuss and evaluate the quality and/or relevance of existing theory and methods presented in the course, and be able to put this into perspective relative to their own portfolio work
- Should be able to reflect on and judge existing meal-spaces and meal-experiences, and use this knowledge to generalize upon and predict future needs and potentials related meals
The course is organized as a series of lectures and two larger workshops, including group work and with student interaction expected through various exercises. During the course, students must produce a portfolio, that illustrates an understanding of how to analyze, evaluate and create a meal space design, by use of the short statements and by including theory, methods and creative tools thought during the course.
See Absalon for a list of course litterature.
Academic qualifications equivalent to a BSc degree is recommended.
This course is only available to students enrolled in the MSc Programme in Integrated Food Studies.
- 5 ECTS
- Type of assessment
Oral examination, 20-25 min.Oral examination based on the submitted portfolio. No preparation.
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
Several internal examiners.
Criteria for exam assessment
See Learning Outcome.
Single subject courses (day)
- Field Work
- Project work
- Exam Preparation
- Course number
- 5 ECTS
- Programme level
- Full Degree Master
September 2019 - January 2020
This design course will be organized as a few lectures and two 3-day workshops
- No restrictions/ no limitation.
- Study Board of Food, Human Nutrition and Sports
- Department of Food and Resource Economics
- Faculty of Science
- Mette Weinreich Hansen (15-6f677676673079676b7074676b656a426b687471306d7730666d)
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Courseinformation of students