This course examines the intersection of food and the senses from an anthropological perspective. We will explore the intersection between food and culture; the impact of social, political and economic contexts on our foods and foodways; French food culture; and taste, cuisine and commensality as forms of inter-cultural communication. Students apply class readings and practice ethnographic methodologies in a few short study trips.

Code
AN3060
Name
THE ANTHROPOLOGY OF FOOD
Credits
4
Pre-requisites
None
Co-requisites
None
Equivalencies
THE ANTHROPOLOGY OF FOOD (CM3060)
Can be taken twice for credit?
No
Discipline
AN (Anthropology)
Level
Undergraduate
Type
Regular
CAMS ID
4378
Last update with CAMS
Identify and apply anthropological concepts and approaches to the study of culture, power, identity, food and sensory perception.
Demonstrate a critical understanding of French food culture. (In other words, an understanding of French food culture that goes beyond well-worn stereotypes.).
Define and implement key ethnographic methodologies, especially participant observation and interviewing.
Develop critical reading, writing and research skills, especially for the social sciences.
Mobilise intercultural competencies in relationships with others (and thus in class discussions and research assignments as well). These include: a critical awareness of one’s own social and cultural positions and identities; recognition of multiple perspectives; and, empathy and openness towards others and their points of view.
Term Code Name
Fall 2021 AN3060 THE ANTHROPOLOGY OF FOOD