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Apr 29, 2024
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ANT 3060 - Ethnocuisine
[LGCC4] This course explores the complex roles of food around the world from an anthropological perspective. Students will conduct a historical and cultural survey of food areas around the world, including foodways associated with Native America, Latin America Asia, Europe, and Africa. The students will engage in a research component called “Cooking Praxis,” where they analyze the history, culture, and economies of their assigned region, cook the meal of that region, and discuss their experience in a website blog. Students will explore the foodways used by all levels of society and learn to analyze choices based on a variety of anthropological theoretical frameworks.
Prerequisites & Notes
The pre-requisite is sophomore standing. This course is offered every summer.
Credits: 3
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