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. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix