ANTHROPOLOGY OF FOOD
OFFERED EVERY FALL; OCCASIONALLY OFFERED AS AN ONLINE COURSE IN SUMMER)
Cross-cultural practices and beliefs about the production, consumption, and distribution of food vary
widely. This course examines food in a historical, social, and cultural context, focusing on topics such
as subsistence patterns and cultural patterns of food preparation and consumption; contemporary
diets and the increasing prevalence of obesity, diabetes, and heart disease; cultural practices that
restrict food intake or dictate food taboos; the globalization of food; food security and food aid; and
others. The goal of the course is to provide students with theoretical and methodological tools to
analyze food as a symbolic, political, and cultural artifact in today’s world.
Pre-requisite: ANT 101 or ANT/SOC 202 or SOC 110 or SOC 120
Student Learning Outcomes
1. Students will define, describe, and explain terms, concepts, and theories related to food studies
in cultural anthropology.
2. Students will illustrate the cultural rationales of ideas, beliefs, and practices regarding the
production, distribution, and consumption of food.
3. Students will compare and contrast different food beliefs and practices, refraining from
ethnocentric judgments by using culturally relativism.
4. Students will distinguish the historical, social, and political roots of contemporary foodways and
the global food industry.
5. Students will assess future outcomes of global food security.