Food and Culture

3 credits · Undergraduate

We will examine the concept of "food" through time and space so as to understand nutritional science/health, belief/ritual systems, oral/textual histories, ancient productive systems, flora and fauna domestication techniques and their ongoing relevance to food entitlements in the contemporary world. Special emphasis will be on non-Europeans societies, communal tenure systems and a glance at the European commons and their productive systems. PREREQUISITES: One 1000 level SOSA course or FYP EXCLUSIONS: SOSA 2401X/Y