ANTH 25305 /35305 - Anthropology of Food and Cuisine

Institution:

University of Chicago

Subject:

Description:

Contemporary human foodways are not only highly differentiated in cultural and social terms, but often have long and complicated histories. Anthropologists have long given attention to food. But, until quite recently, they did so in an unsystematic, haphazard fashion. This course explores several related themes with a view towards both the micro- and macro-politics of food by examining a range of ethnographic and historical case studies and theoretical texts. It takes the format of a seminar augmented by lectures (during the first few weeks), scheduled video screenings, and individual student presentations during the rest of the course. S. Palmié. Spring.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.UCHICAGO.EDU

Phone Number:

(773) 702-1234

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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