Topics in Anthropology (290-0-2)
Topic
Food in Culture & Society
Instructors
Mary J Weismantel
847/491-4822
1812 Hinman Ave., Room #105, EV Campus
Professor Weismantel has written on a wide variety of topics, ranging from food to adoption, and from contemporary popular culture to ancient ceramics. Two threads connect her work: a sustained interest in theorizing materiality, and a lifelong interest in the Andean region of South America. Her areas of expertise include race and sex.
Meeting Info
ANTHRO Sem Rm 104 - 1810 Hinmn: Mon, Wed 11:00AM - 12:20PM
Overview of class
This class explores food in all its cultural and social dimensions. Lectures and readings will begin with the deep history and origins of our foods, with a focus on ancient foods of the Americas; then, we turn to the social, economic and political organization of the modern food industry, from industrial production and fast-food empires to small-scale local farms and restaurants; and last, the cultural significance of food, whether as cherished ethnic tradition or in the rise (and fall?) of celebrity chefs, cooking shows and competitions. Individual research projects will allow an in-depth study of a favorite (or least favorite) food, and experiential assignments will take students out of the classroom and into local and regional stores, restaurants, and markets to meet the people who make and sell our food.
Registration Requirements
No pre-requisites; this is a great class for freshman and those with no previous knowledge of anthropology.
Learning Objectives
"Students will acquire:
basic knowledge of the anthropological study of food; critical skills in evaluating popular media; experience in conducting basic library research; experience in conducting qualitative research in the social sciences; skills in writing short research papers."
Teaching Method
Mixed methods: asynchronous lectures; readings; class discussion; video, film and online materials; guided individual research projects; individual or group field trips.
Evaluation Method
Grades will be based on active participation in classroom discussion and discussion boards that demonstrates comprehension of assigned readings/viewings/lectures (40%); an individual research project that will be written up in three short [2-3 pp] papers and one final (5 pp) paper (40%); and student self-reporting (1-2 pp) on two ‘field visits' to local places where food is made and sold (20%).
Class Materials (Required)
Required readings and short lectures will be posted online. Viewings include some assigned videos and films that will be posted online, and some that students will find and choose on their own.
Class Materials (Suggested)
We will all read excerpts from Michael Pollan, The Omnivore's Dilemma and Cooked: A Natural History of Transformation. I recommend that students buy these books so they can read beyond the excerpts.