German
01/01
Worker in the Salines of Secovlje at the southern coast of Slovenia
Text

Autumn Semester 2015

Urban Food: Slovenia

The production, processing, distribution, consumption and disposal of food have shaped the relationship between town and countryside, and thereby territory, for time immemorial. Conversely, gastronomy and consumer behaviour are strongly influenced by urbanization processes, revealing the mutual relationships of the city and its food systems.

Slovenia’s cuisine reflects numerous political and geographical relations, such as with Austria, Germany and the Alpine region. The country boasts 24 official culinary regions, each corresponding to a different landscape: on the southern coast salt is produced in Sečovlje, while the Posavje wine region is located on the Hungarian border in the Save valley.

What effects has Slovenia’s membership of the EU in 2004 had upon agriculture? Could one imagine a new kind of food tourism? What distinguishes traditional agricultural models from new "extensive" ones? Can we identify a common Alpine cuisine, which is also to be found in Slovenia?

In this year's elective course, which takes place as a block week in Slovenia and Zurich, students will examine the historical and contemporary interaction between urban and rural areas from the perspective of food. This work will take the form of an analytical group project. Following on from this, they can investigate their chosen theme in more depth with a written elective course (Wahlfacharbeit).

www.vogt.arch.ethz.ch - Assistant: Roland Shaw (shaw@arch.ethz.ch)

Elective (051-0631-15 G - 2 KP) and Elective Thesis (6 KP)

The block week, including the trip to Slovenia, will take place from 06.02.17 until 14.02.17.

The course costs CHF 280.

 

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