ANT 1930 - CULTURE, FOOD, AND CUISINE

credits: 6.0
Will examine the interrelationship between the biological role of food and its cultural elaboration as cuisine. Through readings, lecture, discussion and films (both scholarly and theatrical), local field trips (e.g. to grocery stores and farmers’ markets), and preparation and consumption of different foods, students will learn how food is defined culturally and socially and how it becomes a vehicle for religious membership, economic transactions or political change. Method of Instruction: Lecture, discussion, reading, research, quizzes, film, and participation in preparation and eating of different foods. Method of Evaluation: Short papers on different readings and films (total 40%), a major project that can be a paper, a video or a small field project (e.g. interviews of market vendors, etc) (30%), participation through active discussion and presentation of a reading (15%), three quizzes (5% each, for 15% total). Meets *NWP Distribution Requirement. Course Fee: $40.00.