- Code ANTH2132
- Unit Value 6 units
- Offered by School of Archaeology and Anthropology
- ANU College ANU College of Arts and Social Sciences
- Course subject Anthropology
- Areas of interest Anthropology, Health, Medicine and the Body
- Academic career UGRD
- Simone Dennis
- Mode of delivery In Person
- Co-taught Course
Second Semester 2016
See Future Offerings
This course will introduce students to the various ways in which anthropologists have explored food and the practice of eating in a variety of ethnographic contexts and through a multiplicity of theoretical lenses. Topics to be be discussed will include food and identity; food, symbol, mind, meaning and material; food and the Body; food, sex and gender; food and religion; food politics; ethics and moralities of food consumption and avoidance; the social performance of taste and taste; food, senses, migration and memory; food, globalisation, exchange and tourism.
Upon successful completion, students will have the knowledge and skills to:Students will demonstrate an existing capacity to deeply and critically analyse a range of classic and contemporary readings in the discipline, in an area of interest to their main research goals. This capacity will be evidenced in and through the production of the major essay. Students will develop an existing capacity to conduct research on an area of food and eating of interest to them and to the discipline. This capacity will be facilitated by and evidenced in the production of the tutorial presentation. Students will gain experience in the professional practice of presenting a paper to an audience, responding to audience questions, and in working feedback from that audience into a professsionally polished paper. This will be facilitated and evidenced in the presentation of the tutorial paper, and the production of the subsequent minor essay. Additionally, students can experience researching, presenting and then writing a paper in the same order that a professional might. This is especially important for postgraduate students, who will need to develop this capacity to advance in the discipline as professionals.
Indicative AssessmentMinor essay (1,500 words 15%); major essay (2,500 words 40%); tutorial presentation (20%); tutorial participation (10%); tutorial attendance (5%)
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WorkloadTwo hours of lectures and one hour of tutorials per week + 1-3 hours of personal study per week.
Requisite and Incompatibility
Students would benefit from reading the following texts prior to commencing the course:
Anderson, E. N. 2005 ‘Introduction: Everyone Eats' in his Everyone Eats: Understanding Food and Culture. New York: New York University Press pp. 1-10.
Kittler, P. and K. Sucher 2008 ‘1: Food and Culture' in their Food and Culture 5th ed., CA: Thomson Wadsworth pp. 1-25.
Ashkenazi, M. and J. Jacob 2000 ‘Chapter 2: A Framework For Discussion' in their The Essence of Japanese Cuisine: An Essay on Food and Culture Phil: University of Pennsylvania Press pp. 15-36.
Tuition fees are for the academic year indicated at the top of the page.
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- Student Contribution Band:
- Unit value:
- 6 units
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Offerings, Dates and Class Summary Links
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Class summaries, if available, can be accessed by clicking on the View link for the relevant class number.
|Class number||Class start date||Last day to enrol||Census date||Class end date||Mode Of Delivery||Class Summary|
|8857||18 Jul 2016||29 Jul 2016||31 Aug 2016||28 Oct 2016||In Person||N/A|