EATING AND DRINKING: ANTHROPOLOGICAL PERSPECTIVES
Credit points: 15
This subject will examine a range of anthropological approaches to food and eating. While it is a biological imperative that humans need to eat to survive, food is grown, eaten and prepared in a variety of ways according to cultural preferences. The study of food and eating is a lens through which to examine some of the long-standing interests of anthropologists including: modes of subsistence, taboos, cannibalism, religious dietary prohibitions, and ritual feasting and fasting as well as issues such as class, ethnicity, gender, globalisation, migration, consumption and identity. Teaching will be in a 3 hour workshop format which will include lectures, discussion, short activities and team work. Assessment will be organised around the preparation of a major essay in a selected area of the anthropology of food.
FacultyFaculty of Humanities & Social Sciences
Subject Co-ordinatorNicholas Smith
Available to Study Abroad StudentsYes
Subject year levelYear Level 2 - UG
Incompatible subjects ANT3EAT
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Melbourne, 2014, Semester 2, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorNicholas Smith
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via blended.
One 1.0 hours seminar per week on weekdays during the day from week 31 to week 43 and delivered via blended.
|one 2,500-word major essay||60|
|one 350-word food journal||10|
|one 350-word group based oral presentation||10|
|two quizzes(800 word equivalent)||20|