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This course is designed to survey the complex ways that food and food-related activities are woven into human behavior. We will examine foodways from a holistic anthropological perspective by examining the biological, cultural, linguistic, and archaeological contexts of our food production, preparation, presentation, and consumption. We will consider aspects of "food and culture" at several critical junctions of human history and address contemporary issues related to food, health, identity, and society. By the end of this course, you should be able to: • Understand how evolution, history, and culture have shaped food into both a dietary need and a cultural construction. • Connect the history of foodways to current issues including health, food insecurity, geo-politics, and consumerism. • Think critically about your own personal food history and about Philadelphia's food culture. • Articulate how the four sub-disciplines of anthropology-archaeological, biological, linguistic, and cultural-contribute to understanding human physical and cultural diversity.
Journal of the Royal Anthropological Institute
Everyone eats: understanding food and culture ? By E.N. Anderson2007 •
Proposed syllabi for a course entitled "The Anthropology of Food."We are what we eat, literally. Food constitutes a fundamental aspect of all human societies. Cultural anthropologists and archaeologists have studied food for decades, but up until quite recently they have done so in an unsystematic, haphazard fashion. Originally concerned with nutrition and economics, anthropologists now recognize that research into the production, distribution, and consumption of foodstuffs has the potential to reveal much information about the ideology and structure of societies. This course introduces a broad range of issues and analytical perspectives concerning the anthropology of food. We explore how people have obtained and processed a wide variety of foods through time, beginning with early humans. We examine the mechanics of domestication and intensification as well as the different modes of subsistence exhibited by various cultural groups. In addition, we consider how certain foods such as wine have played a significant role in culture beyond basic dietary needs. Lastly, we discuss how particular foods have undergone commodification and thus transcended their role as a means of sustenance in our modern world. Although the course focuses on archaeology, it presents theoretical approaches, case studies, and methods that would be of interest to cultural anthropology, sociology, and medical anthropology students.
Syllabus ANSC 184 Food, Culture, & Society
Food, Culture, and Society2023 •
This course is designed to deepen your knowledge of key issues in food studies as an emerging field of significance. Students will delve into weekly topics concerning some challenges of food culture with attention to topics such as food security, food markets, restaurant and commercial foods, foods among diaspora communities, the origins of key crops, the future of genetically modified foods, trends in health foods, and problems of malnutrition. While we'll discuss concerns of people in various world areas, the focus will be on Old World food traditions. Some of the questions we'll ask include, 'How has wheat crop insecurity in places such as Ukraine influenced geopolitics?'; 'How do trade policies affect food producers and commodities markets?'; 'How are cultural tastes for authentic home-cooked food satisfied in immigrant communities?'; 'Why is rice fundamentally significant across Asian cuisines?'; 'What are the costs and benefits of producing genetically modified crops?'. For the capstone research component, students will write a theoretically informed paper on a heritage food and its history, politics, trade, economics, cultural ties, or market trends.
International Review of Social Research
Food and culture. Cultural patterns and practices related to food in everyday life IntroductionAs an everyday activity, sustaining our life, eating experiences reveal complex relationship between food and society, involving material and symbolic aspects of cultures, dietary order, but also aesthetics or hedonism (Lévi-Strauss, 1964, Douglas, 1966, Fischler, 1980, Beardsworth & Keil, 1997). Bringing on stage cultural values, food becomes a central identity marker, defining personality, social class, lifestyles, gender roles and relationships, from family, to community, to ethnic groups or nationality, changing through time and place. Food is a lens to analyze society order, historical changes, power and politics, if we think of the pioneering works in this area of studies, from Pierre Bourdieu’s analysis of the social classes’ taste (1979), Jack Goody’s connection between cuisine and class in West Africa (1982), Sidney Mintz research on sugar, modern times and colonialism (1985), to Arjun Appadurai’s work on nationalism and cuisines (1988).
You've got to eat! It's one of the habits that all of us humans share, which makes food a rich area of study for anthropologist―people are always doing it, and much of the time, they like to talk about it! However, food's universality also makes it a challenging object of research, because humans have devised many ways of producing, processing, preparing, and eating food. And people tend to have strong feelings about food's complex meaning, its moral value, and what it signifies about them and others. In this course, we will explore the history, key concepts, major figures, and future directions of the Anthropology of Food and Nutrition and of the wider field of Food Studies. We will put into practice the primary methods anthropologists use in food research, and we will further build skills in research design, clear communication, and analysis of texts, other media, and ethnographic data. Reflecting anthropology broadly, we will compare examples from different cultures and look closely at some of them, with a focus on food and heritage in a global context. The course will require you to utilize your expertise as an experienced eater—and passion for food, if you have it―to challenge and deepen your understanding of the relationships between food and culture.
“Next to breathing, eating is perhaps the most essential of all human activities, and one with which much of social life is entwined,” (Mintz & Du Bois, 2002). Food surrounds us, simultaneously representing a universal, human necessity and a key medium through which individual and cultural variation is expressed. From an evolutionary standpoint, food sharing and the practice of group provisioning may represent a large part of how humans came to be. Likewise, modifications of food production systems represent some of the most critical moments across our history. Consumption has been, is, and likely always will be a foundational component of society and culture. Anthropologists have examined global political economy through the study of sugar, milk, sushi, and countless other examples. What is more, with the looming threat of climate change and our deeply interdependent global food system, the study of food and food production is more pressing than ever.
Far from the Hearth
Food as Heritage.2018 •
Food is culture; supremely so. It not only makes and nourishes our bodies, but it also partakes in the building of sociability and in the performance of identities. Through food we make ourselves, and exercise and experience social qualities such as communality and exclusions. Commensality, the process of eating together, may be seen as both a central social glue and a stage-setting of social relations, including differences within and between groups. It is also common for the making and processing of food to reference earlier events and traditions, whether the meal is a feast or an everyday activity. Food is also materiality, and its various elements have been, and are, objects of manipulation ranging from the long-term genetic story of modifications and mutations to the short-term daily processes of food making.
Reordering Adivasi Worlds: Representation, Resistance, Memory
Reordering Adivasi Worlds: Representation, Resistance, Memory, Oxford University Press, New Delhi, 20232023 •
2023 •
Ludus Vitalis vol. XXVI
Bio/ontologias del siglo XXI: Feminismos, Intervenciones y Resistencias.2011 •
Parkinsonism & Related Disorders
Dopaminergic denervation severity depends on COMT Val158Met polymorphism in Parkinson's disease2015 •
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<sup>40</sup>Ar/<sup>39</sup>Ar dating of a Late Proterozoic palaeomagnetic pole for the Armorican Massif (France)1990 •
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Student Guided Learning - from Teaching to E - learning2020 •
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