This module has been designed with ‘murder in mind’! Murder and why individuals commit such heinous crimes is a fascinating topic of study. Throughout history scholars have tried to understand the motivation behind taking another person’s life. The principal aim of this module is to introduce you to the psychology of murder. Initial sessions will provide a background through exploring the importance of psychology in the field of criminology and what exactly do we mean by murder. Our intellectual journey will then progress to delve into the most fascinating area of murders: the world of the serial killer, mass murderer and the growing issue of terrorism. From exploring actual crimes, we will gradually build up a picture of the psychological motivations behind such serious crimes – are murderers mad, sad or bad? To further understand the motivation behind murder we will explore why certain victims are selected (female, homeless, children) and debate how such crimes should be punished in our society. The module will comprise of lectures, workshops, and debates as well as a walking tour of some of the famous London murder sites.
This course will examine various aspects of the relationship between food, culture and society in the Mediterranean basin, where eating is not a simple act of survival but rather a cultural and social activity. Looking at the local culture through the lens of food allows us to discover and understand social constructs, values and even the history of Europe, from ancient Greece to the great chefs of the 21st century such as Ferran Adrià. Through this we will discover the similarities and differences between how the Spanish, Italian and Greece societies work.
In this course we offer a cross-cultural perspective that will focus on history, anthropology, sociology, literature, gastronomy and the business that works behind the food industry.
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.
This course includes cooking labs, tastings, and visits.
