This course is a study of the anthropological aspects of food patterns and behaviour. It will provide an examination of the role that culture plays in influencing food selection, preparation and consumption, as well as the different attitudes and beliefs that surround food. The impact of individual experiences on food behaviour will be examined, as well as the relationship between food and ethnicity, social status, politics, religion, body image and other factors. Finally, the effect of multinational corporations involved in the production of food and the fast-food industry on food availability, distribution and selection will be considered.
3 lecture hours per week, one term.