SOCS-200: Anthropology of Food

Class Program
Credits 3
This course examines the way food is produced, prepared, exchanged, presented, and given meaning in cultures around the world both in the present day and in our archaeological past. It will examine the role of food culture in human origins and in the rise of sedentary civilization, the implication of food in culture formation and collapse, the symbolism of specific foodstuffs; who prepares food and how it is done; who feeds whom and how these relations are expressed and valued.
Prerequisites
Introduction to Gastronomy (APFS-150) or Gastronomy (APFS-155), and College Writing (LITC-100) or College Writing for English Language Learners (LITC-100A).