THE ANTHROPOLOGY OF FOOD (AN3060)

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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
Discipline: 
AN (Anthropology)
Type: 
Regular
Level: 
Undergraduate
Credits: 
4
Can be taken twice for credit?: 
No
Pre-requisites: 
None
Co-requisites: 
None
Equivalencies: 
THE ANTHROPOLOGY OF FOOD (CM3060)

Learning Outcomes

  1. Define and implement key ethnographic methodologies, especially participant observation and interviewing.
  2. Demonstrate a critical understanding of French food culture. (In other words, an understanding of French food culture that goes beyond well-worn stereotypes.).
  3. Develop critical reading, writing and research skills, especially for the social sciences.
  4. Identify and apply anthropological concepts and approaches to the study of culture, power, identity, food and sensory perception.
  5. 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.

Offering(s)

Term Code Name
Fall 2024 AN3060 THE ANTHROPOLOGY OF FOOD

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