TH327-30 Food and Performance
Introductory description
Food and Performance considers the ways in which the need to regularly consume food reflects our physical, cultural, political and social realities, exploring and creating performance that examines these practices.
Module aims
The tensions between creativity and domesticity, between adulation and exploitation are explored in relation to performances that acknowledge the breadth of circumstances in which we engage with food, culminating in an extended consideration of the theatricality of dining. Alongside reflection on the social and aesthetic aspects of food, the ethical and ecological cost of feeding and feasting is explored.
Outline syllabus
This is an indicative module outline only to give an indication of the sort of topics that may be covered. Actual sessions held may differ.
Autumn
01 - Food
02 - Denial
03 - Excess
04 - Aesthetics
05 - Politics
06 - Reading week
07 - Tutorials on Seminar Presentation
08 - Taste
09 - Presentation
10 - Feast
Spring
01 - Performance
02 - Gender
03 - Hospitality
04 - Entertainment
05 - Intercultural
06 - Reading week
07 - Tutorials on Performance
08 - Rehearsal
09 - Tech
10 - Performance
Learning outcomes
By the end of the module, students should be able to:
- identify and debate central issues around the cultivation, distribution, preparation and consumption of food and the extent to which these are addressed in theatre practice
- to identify the points of contact and departure between food and theatre both in theory and practice
- demonstrate an understanding of the roles of guest, host, cook and diner and the ways in which these are depicted within or resonate with the roles assumed in performance
- demonstrate their understanding of key concepts explored during the module (such as food taboos, culinary tourism, hospitality and taste) in practical work
- work productively with others, to grasp complex problems and produce imaginative solutions, as well as to develop presentation and organisational skills
Indicative reading list
Reading lists can be found in Talis
Research element
Small group presentations will require students to identify a topic within food and performance that they will explore and share with the rest fo the group by means of a 20 minute presentation
Interdisciplinary
It is intended to work with members of the Food GRP in sharing their discipline-specific engagement with food.
Subject specific skills
Awareness of consumption and sustainability
Transferable skills
Presentation
Collaboration
Production
Performance
Study time
| Type | Required |
|---|---|
| Lectures | 12 sessions of 1 hour (4%) |
| Seminars | 12 sessions of 1 hour (4%) |
| Tutorials | 2 sessions of 2 hours (1%) |
| Project supervision | 3 sessions of 2 hours (2%) |
| Supervised practical classes | 1 session of 2 hours (1%) |
| Private study | 264 hours (81%) |
| Assessment | 24 hours (7%) |
| Total | 324 hours |
Private study description
Reading/viewing for each of the 12 lecture/seminar sessions
Group work on presentations
Rehearsal for performance
Costs
No further costs have been identified for this module.
You do not need to pass all assessment components to pass the module.
Assessment group A
| Weighting | Study time | Eligible for self-certification | |
|---|---|---|---|
Assessment component |
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| Seminar Presentation | 40% | 8 hours | Yes (extension) |
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You will work in groups of 2 or 3 to prepare a presentation on a subject related to the module. You should submit a proposal outlining your area of presentation and I will then provide feedback (to groups in tutorials) on any additional materials or resources that you may wish to consider. Each presentation will be followed by 10 minutes of discussion led by the presenters. The presentation will be assessed by myself and another member of staff. The duration of the presentations is as follows |
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Reassessment component is the same |
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Assessment component |
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| Practical Exam | 60% | 16 hours | No |
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You will work in groups of 3-5 to devise and present a performance work informed by themes studied on the module |
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Reassessment component |
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| Proposal for production | Yes (extension) | ||
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If it is not possible to participate in the practical exam, individual students will be expected to produce a proposal for a production, including script, design and rationale |
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Feedback on assessment
TPS Feedback sheet
Courses
This module is Optional for:
- Year 4 of UENA-QW35 Undergraduate English and Theatre Studies with Intercalated Year
This module is Option list B for:
- Year 3 of UTHA-QW34 Undergraduate English and Theatre Studies
- Year 3 of UTHA-W421 Undergraduate Theatre and Performance Studies
- Year 4 of UTHA-W422 Undergraduate Theatre and Performance Studies (with Intercalated Year)