This course will introduce students to the various ways in which anthropologists have explored food and the practice of eating in a variety of ethnographic contexts and through a multiplicity of theoretical lenses. Topics to be be discussed will include food and identity; food, symbol, mind, meaning and material; food and the Body; food, sex and gender; food and religion; food politics; ethics and moralities of food consumption and avoidance; the social performance of taste and taste; food, senses, migration and memory; food, globalisation, exchange and tourism.
Learning Outcomes
Upon successful completion, students will have the knowledge and skills to:
Upon successful completion of this course, students will have the knowledge and skills to:- Understand the relevance of studying food anthropologically;
- Appreciate the cultural dimensions of food;
- Understand the various roles of food in webs of power and disempowerment, globalisation, bodies, social relations and culture;
- Participate in a community of scholars organised around an interest in food; and
- Apply anthropological ideas and techniques to the study of food.
Indicative Assessment
Participation (15%) [Learning Outcomes 1-4]Tutorial presentation, 15 minutes (20%) [Learning Outcomes 3, 4, 5]
Minor essay, 1500 words (25%) [Learning Outcomes 4, 5]
Major essay, 2500 words (40%) [Learning Outcomes 1, 3, 5]
In response to COVID-19: Please note that Semester 2 Class Summary information (available under the classes tab) is as up to date as possible. Changes to Class Summaries not captured by this publication will be available to enrolled students via Wattle.
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Workload
130 hours of total student learning time made up from:a) 36 hours of contact over 12 weeks: 24 hours of lectures and 12 hours of tutorials and tutorial-like activities; and
b) 94 hours of independent student research, reading, and writing.
Requisite and Incompatibility
Preliminary Reading
Students would benefit from reading the following texts prior to commencing the course:
Anderson, E. N. 2005 ‘Introduction: Everyone Eats' in his Everyone Eats: Understanding Food and Culture. New York: New York University Press pp. 1-10.
Kittler, P. and K. Sucher 2008 ‘1: Food and Culture' in their Food and Culture 5th ed., CA: Thomson Wadsworth pp. 1-25.
Ashkenazi, M. and J. Jacob 2000 ‘Chapter 2: A Framework For Discussion' in their The Essence of Japanese Cuisine: An Essay on Food and Culture Phil: University of Pennsylvania Press pp. 15-36.
Majors
Minors
Fees
Tuition fees are for the academic year indicated at the top of the page.
If you are a domestic graduate coursework or international student you will be required to pay tuition fees. Tuition fees are indexed annually. Further information for domestic and international students about tuition and other fees can be found at Fees.
- Student Contribution Band:
- 1
- Unit value:
- 6 units
If you are an undergraduate student and have been offered a Commonwealth supported place, your fees are set by the Australian Government for each course. At ANU 1 EFTSL is 48 units (normally 8 x 6-unit courses). You can find your student contribution amount for each course at Fees. Where there is a unit range displayed for this course, not all unit options below may be available.
| Units | EFTSL |
|---|---|
| 6.00 | 0.12500 |
Course fees
- Domestic fee paying students
| Year | Fee |
|---|---|
| 2020 | $3120 |
- International fee paying students
| Year | Fee |
|---|---|
| 2020 | $4800 |
Offerings, Dates and Class Summary Links
ANU utilises MyTimetable to enable students to view the timetable for their enrolled courses, browse, then self-allocate to small teaching activities / tutorials so they can better plan their time. Find out more on the Timetable webpage.
Class summaries, if available, can be accessed by clicking on the View link for the relevant class number.
Second Semester
| Class number | Class start date | Last day to enrol | Census date | Class end date | Mode Of Delivery | Class Summary |
|---|---|---|---|---|---|---|
| 7822 | 27 Jul 2020 | 03 Aug 2020 | 31 Aug 2020 | 30 Oct 2020 | In Person | N/A |