FOOD ANTHROPOLOGY

Course Description

Food is of wide-ranging anthropological interest because, in eating, humans incorporate into our very bodies the products of nature transformed into culture. This course explores connections between what we eat and who we are through cross-cultural study of how personal identities formed via food production. Readings are organized around critical discussion of what makes "good" food good. Focus of the course is to provide students with theoretical, empirical tools to understand and evaluate food systems at local and global levels. Food tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe.

FOOD ANTHROPOLOGY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Own notes of the lecturer
2. 02 Food: A Culturel Culinary History / Kevin Albala

Learning Outcomes

1. L01 Students will be able to originate their traditions about food. SOLO 5
2. L02 Students will be able to visualize the domestication of plants and animals at early ages. SOLO 5
3. L03 Students will be able to compare the ways of sourcing and preparing food of mankind in the past and in the present. SOLO 4
4. L04 Students will be able to reason the rise of civilizations from Anatolia and Mesopotamia. SOLO 5
5. L05 Students will be able to explain the changes of the Industrial Revolution made to our kitchen and dining traditions. SOLO 3

Program Outcomes

1. P01 1. Gained the necessary skills to learn and adopt a spirit of continuous learning in their professional life.
2. P02 2. Developed various skills by working independently via specific learned techniques that both triggered individual efforts and encouraged collaborative work.
3. P03 3. Acquired the essential knowledge and skills to apply key theories, models and applications within the global business context.
4. P04 4. Adopted and applied critical and strategic thinking together with research capabilities for efficient and effective business decisions.
5. P05 5. Utilized and managed ethically information technologies required for contemporary business world.
6. P06 6. Been equipped with conceptual and analytical skills necessary for team work within global organizations.
7. P07 7. Displayed their learnt communication skills that are required to effectively interact in a cross cultural and diverse international work environment.
8. P08 8. Applied their acquired knowledge within the changing work environment.
9. P09 9. Developed an understanding of ethical perspectives and social responsibilities to be used at work and in personal life.

Po-Lo Matrix