- 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
- Mode of delivery In Person
- Co-taught Course
- Offered in 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:Upon successful completion of this course, students will have the knowledge and skills to:
- Understand the relevance of studying food anthropologically;
- Appreciate the cultural dimensions of food;
- Understand the various roles of food in webs of power and disempowerment, globalisation, bodies, social relations and culture;
- Participate in a community of scholars organised around an interest in food; and
- Apply anthropological ideas and techniques to the study of food.
Indicative AssessmentParticipation (15%) [Learning Outcomes 1-4]
Tutorial presentation, 15 minutes (20%) [Learning Outcomes 3, 4, 5]
Minor essay, 1500 words (25%) [Learning Outcomes 4, 5]
Major essay, 2500 words (40%) [Learning Outcomes 1, 3, 5]
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Workload130 hours of total student learning time made up from:
a) 36 hours of contact over 12 weeks: 24 hours of lectures and 12 hours of tutorials and tutorial-like activities; and
b) 94 hours of independent student research, reading, and writing.
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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- International fee paying students
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|
|7822||27 Jul 2020||03 Aug 2020||31 Aug 2020||30 Oct 2020||In Person||N/A|