Course

Embodiment, Food & Environment - 4 ECTS

This course is part of the Wageningen School of Social Sciences Graduate programme in the MSc programmes MME, MID, MDR and MCH. You can register for the course via the registration form on the WASS website, www.wur.eu/wass.

For more information, please contact WASS via wass@wur.nl (practical information) or the course coordinator (course content).

Organised by Wageningen School of Social Sciences (WASS)
Date

Mon 25 October 2021 until Thu 2 December 2021

Venue Leeuwenborch, gebouwnummer 201

Embodiment is about experiences that creep under the skin and, vice versa, how our body as an integrated system responds to other people and the immediate environment. In various disciplines different theories developed about embodiment. Social-psychologists emphasize mind-body interactions, e.g. feelings-as-information theories or 'off-line' mental processes. Such notions are often applied in consumer studies and public health. Social theories stress socially patterned ways of sensing, informative for understanding how people perceive nature. Anthropologists have theorized about skill-based action, helpful to analyse how technologies are used. In philosophy the body is construed by Plato as a prison of the soul, an idea contested in modern philosophy. In the course these and other perspectives are presented and discussed. Cases and examples are selected from food production, cooking, food consumption, nature and environment. Students are encouraged to experience embodiment in concrete activities, for example a walk in nature or prepare and eat food. The course is aimed for advanced Master students and PhD candidates in various fields, most prominently the social sciences, environmental sciences, food and nutrition sciences.

Learning outcomes:

After successful completion of this course students are expected to be able to: 

  • understand and explain the way mind and body interact
  • understand and reflect on how embodiment is conceptualized and applied in different disciplines and scholarly fields;
  • evaluate the benefits and limitations of the presented embodiment approaches
  • analyse real-life experiences related to food and environment

Activities:

Literature study, lectures and tutorials. Tutorials contain assignments to experience and analyse concrete activities, for example a walk in nature or prepare and eat food. Participants select one or more approaches presented in the course and apply this to their research topic.

Schedule

Session 1 25-10-2021 15.50-17.20
Session 2 28-10-2021 15.50-17.20
Session 3 01-11-2021 15.50-17.20
Session 4 04-11-2021 15.50-17.20
Session 5 08-11-2021 15.50-17.20
Session 6 11-11-2021 15.50-17.20
Session 7 15-11-2021 15.50-17.20
Session 8 18-11-2021 15.50-17.20
Session 9 22-11-2021 15.50-17.20
Session 10 25-11-2021 15.50-17.20
Session 11 29-11-2021 15.50-17.20
Session 12 02-12-2021 15.50-17.20

Target group and min/max number of participants:

The course is aimed for advanced Master students and PhD candidates in various fields, most prominently the social sciences, environmental sciences, food and nutrition sciences. 

Assumed prior knowledge:

Master-level social sciences or similar qualifications. Capacity to read social science theory and philosophical papers.

Location

The sessions will be held in building “De Leeuwenborch”, Hollandseweg 1 in Wageningen, The Netherlands. The exact rooms will be announced later.

Course fees

WGS PhDs with TSP € 220
a) All other PhD candidates b) Postdocs and staff of the above mentioned Graduate Schools € 450
All others € 700

NB: for some courses, PhD candidates from other WUR graduate schools with a TSP are also entitled to a reduced fee. Please consult your Education/PhD Programme Coordinator for more information

Cancellation conditions:

Participants can cancel their registration free of charge 1 month before the course starts. A cancellation fee of 100% applies if a participant cancels his/her registration less than 1 month prior to the start of the course.

The organisers have the right to cancel the course no later than one month before the planned course start date in the case that the number of registrations does not reach the minimum.

The participants will be notified of any changes at their e-mail addresses.