Content (Syllabus outline)

Material culture – Methodological research premises:

• Material culture as one of the three components of ethnological classification
• Methodological premises of material culture research: historical and regional classification
• Analysis of objects: origin, creation, and development of an object, its extension, acceptance, adaptation, transfer, and further development
• The object as an indicator of the general historical, social, and symbolic dimension of culture

Economic activities in Slovenia:

• Major industries in Slovenia in the nineteenth and twentieth centuries
• Economic activities in agriculture and livestock farming
• Economic activities in crafts, trade, and transport
• Development of industry and urbanization of the countryside

Food and food culture:

• Food as a cultural artefact
• Theoretical concepts of studying eating habits as developed in ethnology, historiography, and sociology
• The most important innovations and milestones in the history of eating habits in Europe and Slovenia
• Regional and social characteristics of Slovenian eating habits

Eating out:

• Forms of eating out: from table d’hôte to fast-food restaurants
• Inns and cafes in Slovenia
• Contemporary forms of eating out
• Culinary expertise

Residential culture:

• Major types of buildings in Slovenia; the number, naming, and organization of buildings
• Modern housing construction and its history and typology
• Home furnishing and wall decoration as an indicator of an individual’s socioeconomic and socio-cultural status.

Readings

General:

• Bausinger, Herman in Konrad Köstlin. Hrsg. 1981. Umgang mit Sachen. Zur Kulturgeschichte des Dinnggebrauches, Regensburg.
• Cevc, Tone. 1978. Etnološka pričevalnost materialne kulture, Pogledi na etnologijo, Ljubljana: 161-196.
• Meiners, Uwe. 1990. Research into the History of Material Culture. Ethnologia Europaea 20: 15-35.
• Schippers, Thomas K. 2002. Od predmetov do simbolov. Spreminjajoče se perspektive pri proučevanju materialne kulture v Evropi. Etnolog 12(63): 125-136.
• Köstlin, Konrad. 2005. Novi smisao stvari u muzeju. Heimatmuseum: zavičajni muzej – osnovati ili spaliti? Zagreb: Zajednica Nijemaca u Hrvatskoj.
• Hahn, Hans Peter (ur.). 2015. Vom Eigensinn der Dinge: Für eine neue Perspektive auf die Welt des Materiellen. Berlin: Neofelis Verlag.

Economic activities:

• Ložar, Rajko. 1944. Pridobivanje hrane in gospodarstvo. v: Narodopisje Slovencev I. Ljubljana: Klas: 98-191.
• Gospodarska in družbena zgodovina Slovencev. 1970. Zgodovina agrarnih panog. I. zvezek Agrarno gospodarstvo. Ljubljana: Državna založba: 251-272.
• Bogataj, Janez. 1980. Promet, transport in komunikacijska sredstva. v: Slovensko ljudsko izročilo, Ljubljana: Cankarjeva založba: 84-91.
• Bras, Ljudmila. 1991. Rokodelstvo in obrt. Slovenski etnograf 33-34(1988-1990): 207-246.
• Braudel, Fernand, 1988. Strukture vsakdanjega življenja: mogoče in nemogoče. Materialna civilizacija, ekonomija in kapitalizem, XV. – XVIII. stoletje. Ljubljana: Studia Humanitatis.
• Smerdel, Inja. 1991. Prelomna in druga bistvena gospodarska dogajanja v zgodovini agrarnih panog v 19. stoletju na Slovenskem. Slovenski etnograf 33-34(1988-1990): 25-61.

Food and food culture:

• Makarovič, Gorazd. 1991. Prehrana v 19. stoletju na Slovenskem. Slovenski etnograf 33-34(1988-1990): 127-207.
• Godina Golija, Maja. 1996. Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja. Maribor: Založba Obzorja.
• Prehrana na Goriškem. Slavica Plahuta (ur.). Nova Gorica: Goriški muzej, 2002: 7-129.
• Food and Celebration. From Fasting to Feasting. Patricia Lysaght (ed.). Ljubljana: Založba ZRC, 2002.
• Goody, Jack. 1994. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge.
• Grimaldi, Piercarlo, Gianpaolo Fassino in Davide Porporato. 2019. Culture, Heritage, Identity and Food: A Methodological Approach. Milano: Franco Agneli.

Eating out:

• Tomažič, Tanja. 1978. Gostilne, kakršnih se pri nas spominjamo. Slovenski etnograf 29/1976: 3-39.
• Mennell, Stephen. 1985. All Menners of Food. Oxford, New York: Basil Blackwell.
• Godina Golija, Maja. 2001. Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja. Maribor: Založba Obzorja: 97-126.
• Godina Golija, Maja. 2001. Pomen kuharskih knjig za etnološko raziskovanje prehrane. Traditiones 30/1: 293-303.
• Eating out in Europe. Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century. Marc Jacobs and Peter Scholliers (eds.). Oxford, New York: Berg, 2003.

Residential culture:

• Smerdel, Inja. 1982. Stensko okrasje – eden razpoznavnih znakov način življenja, v: Problemi 20, št. 9/10: 48-61.
• Keršič, Irena. 1991. Oris stanovanjske kulture slovenskega kmečkega prebivalstva v 19. stoletju. Slovenski etnograf 33-34(1988-1990): 329-389.
• Godina Golija, Maja. 1992. Iz mariborskih predmestij. Maribor: Založba Obzorja: 36 -67.
• Studen, Andrej. 1995. Stanovati v Ljubljani. Ljubljana: Studia Humanitatis, Apes.
• Ferlež, Jerneja. 2001. Mariborska dvorišča. Maribor: Mladinski kulturni center.
• Rapoport, Amos. 1991. House Form and Culture. Englewood Cliffs. Prentice-Hall.

Objectives and competences

This course’s goal is to familiarize students with the basic features of Slovenian material culture from the end of the eighteenth century to the present. Students become familiar with the basic Slovenian and comparative international literature on this topic, and are introduced to individual research in this area. Material culture is discussed as an indicator of general economic, social, and cultural developments.

Intended learning outcomes

Students use the knowledge acquired in the course to write a piece of academic writing that can serve as a draft of a dissertation chapter or a research article.

Assessment

Long written assignment (60 %), presentation (20 %), final examination (written/oral) (20 %).