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ANTH 351. Food, Society, and Culture

Credits: 3
Department: Anthropology
Description: The production, provision, and consumption of food which occupies human beings everywhere. The social and cultural significance of food, including the logic of food systems, food and reproduction, food and gender, food and power, and how food creates and symbolizes collective life.
Prerequisites: ANTH 250
Semester Offered: Odd Fall
Grading Method: ABCDF

Student Learning Outcomes

1. Explain how anthropologists study, classify, and describe variation in human strategies for the production, distribution, and consumption of food over time and across space.
2. Define the anthropological concept of culture and show how anthropologists use this concept to account for similarities and differences in food practices in human societies.
3. Compare and assess the ways members of different societies assign cultural significance to foods and food practices in relation to such social and culture distinctions as nationality, ethnicity, race, class, gender, or sexuality.
4. Analyze and evaluate the role of global economic and political processes that challenge indigenous food practices around the world.
5. Produce written texts showing how anthropological concepts can be used to evaluate qualitative information about human food practices.






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