FPFVA032 Introduction to African Writing in English

Faculty of Philosophy and Science in Opava
Summer 2020
Extent and Intensity
0/2/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
PhDr. Radmila Dluhošová, Ph.D. (seminar tutor)
Guaranteed by
PhDr. Radmila Dluhošová, Ph.D.
Faculty of Philosophy and Science in Opava
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to strengthen and deepen the achieved English language knowledge and skills and to extend the lexical system of English in the field of culinary heritage of selected European countries and to provide a basic overview in the area of culinary traditions, typical diet and eating habits of particular European countries in English. The individual lectures will introduce characteristic ingredients and products, traditional beverages, typical dishes including traditional recipes as well as dishes connected with typical traditional feasts, celebrations, holidays and festivities. The main aim is to inform students of culinary culture characterising given countries, possibilities of preserving and maintaining culinary heritage as well as to widen and deepen their language skills especially in the area of understanding spoken and written English texts. At the same time, the course aims at strengthening the competences of students and their use of language in communication in a conscious and confident way, both in terms of fluency and accuracy. All the mentioned topics will be extensively discussed and individual presentations will be devoted to particular issues.
Syllabus
  • 1. History of Gastronomy
    2. Diet and Religion
    3. - 4. The Czech Republic and Its Gastronomy Phenomena
    5. Italian Gastronomy - the Basis of European Cuisine
    6. France, The Mecca of Gastronomy
    7. Gastronomy of Great Britain
    8. - 9. Mediterranean Cuisines - Greek, Spanish and Portuguese
    10. Austro-Hungarian Cuisine and the Present
    11. - 12. Gastronomy of the Balkans - Bulgarian, Romanian, Croatian, Bosnian, Serbian and Slovenian Cuisines
Literature
    recommended literature
  • Wisker, Gina. Key Concepts In Postcolonial Literature. Basingstoke: Palgrave Macmillan, 2007. info
  • Ashcroft, Bill, Gareth Griffiths and Helen Tiffin. The Empire Writes Back. London: Routledge, 2001. info
  • Loomba, Ania. Colonialism/Postcolonialism. London: Routledge, 1998. info
  • Young, Robert, J. C. Colonial Desire: Hybridity in Theory, Culture and Race. London: Routledge, 1995. info
  • Lee, Robert A., ed. Other Britain, Other British. London: Pluto, 1995. info
  • Ashcroft, Bill, Gareth Griffiths and Helen Tiffin. The Postcolonial Studies Reader. London: Routledge, 1995. info
  • Said, Edward W. Culture and Imperialism. London: Ghatto and Windus, 1993. info
Language of instruction
English
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
75% attendance in lessons
Active participation in discussions
PowerPoint presentation of a chosen topic
The course is also listed under the following terms Winter 2018, Winter 2019, Winter 2020, Summer 2021, Winter 2021, Summer 2022, Winter 2022, Summer 2023, Winter 2023, Summer 2024.
  • Enrolment Statistics (Summer 2020, recent)
  • Permalink: https://is.slu.cz/course/fpf/summer2020/FPFVA032