ANT 322 - Food and Culture

3 credits
An anthropological examination of food values from the Spice Road in medieval times to today’s global table. Topics include food as subsistence and as an economic/political tool; agroecology; biocultural diversity and identity; Indigenous cognitive justice and food sovereignty; and food as medicine. Students will prepare ethnic cuisine in Food Labs and conduct ethnographic fieldwork off-campus at ethnic groceries and a special folk event.
Prerequisite(s): Sophomore standing
Term Offered: Fall semester
General Education: This course meets the general education Social Science requirement and the Intercultural Knowledge and Competence requirement.