Food Cultures, Sex, and Gender

3 credits · Undergraduate

(1.5 hrs Lecture | 1.5 hrs Seminar/Discussion) Using multidisciplinary and interdisciplinary perspectives, this course addresses how gendered analysis, including feminist, queer, postmodern, postcolonial, and critical race theory illuminates the cultures of food and food's complex relation to human societies. The course examines such topics as cross-cultural perspectives on eating behaviours; gender and food systems; recipes, cookbooks, and menus as texts; food and the body; social construction of culinary practices, beliefs, and traditions; politics of family and meals; psychological, cultural, and social determinants of taste; malnutrition, hunger and food security; food in fiction, film and art; social and cultural dimensions of food technologies; and the political economy of the global food system.