FOOD, CULTURE, AND IDENTITY
FOOD, CULTURE, AND IDENTITY
2020 Spring Term
Anthropology-Rock County 150
Food is the very core of life & one of the most culturally prescribed areas of human experience. This course will study the role of food in human history, & the biocultural construction of what is classified as food. We will examine the meaning of food across cultures with particular attention to how cultural & ethnic (e.g. Asian American, Native American) identities are associated with particular types of food. Rituals, religions & family celebrations, & secular holidays all include the deliberate preparation, serving & sharing of food (or abstinence from food). We will explore food consumption & health, the gendered dimension of food, & the social hierarchies & power relations associated with the commodification of food. Class Proj.s are designed to connect the student to various community & ethnic groups through the study of farmer's markets, food banks, stores & restaurants. We will think about food in new & provocative ways & in the process practically apply theoretical concepts.
Class Schedule
Disclaimer
- This schedule is informational and does not guarantee availability for registration.
- Sections may be full or not open for registration. Please use WINS if you wish to register for a course.
| Section Details | Meeting Details & Topic | Instructor | Syllabus | ||
|---|---|---|---|---|---|
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01-LEC 3541
3 Units
[SS, ES]
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01/21 - 05/08 (1) | MW 1:00 PM - 2:15 PM |
Roland Rodell
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ES | ||||
