Transcript title

Food and Culture

Credits

4

Grading mode

Standard letter grades

Total contact hours

40

Lecture hours

40

Recommended preparation

WR 121Z.

Course Description

Provides an introduction to the diversity of food ways and the cultural significance of food and eating around the world. Topics explored will include food rules and rituals, consumption and health, food movements, food scarcity and poverty, global movement of foods, as well as the gendered dimensions of food and eating, with particular focus on body and body image. By the end of the course, students will have gained a broad-ranging familiarity with the cultural, political and economic aspects of past and present human food systems and be able to recognize and analyze the social linkages and hierarchies embedded in food systems.

Course learning outcomes

1. Demonstrate a broad understanding of the cultural, historical, and political-economic context of food in both its practical and symbolic meanings.
2. Apply anthropological knowledge and ethnographic skills to an analysis of human food systems and food-related issues and policies (from productions, to consumption, distribution, and commodification) globally and locally, and how these intersect in our communities.
3. Assess and utilize emic and etic sources of information in order to develop ethnographic skills
4. Synthesize and analyze ideas and information, using proper documentation, from various sources to improve academic writing/presentation skills.

General education/Related instruction lists

• Social Science
• Cultural Literacy