Anthropologies of Food (851L6)

30 credits, Level 7 (Masters)

Spring teaching

You will focus on diverse aspects of anthropological approaches to food, encompassing production, exchange and consumption.

You will cover topics as diverse as agrarian transformations, organics, certifications and traceability, markets, class differentiation through consumption, health, and the body.

You'll use anthropological perspectives to unpack how food has come to symbolise sociality and cultural difference, and consider the tensions, conflicts and debates that have emerged – both in private and public life – over the values and moralities attached to food.

Teaching and assessment

We’re currently reviewing teaching and assessment of our modules in light of the COVID-19 situation. We’ll publish the latest information as soon as possible.

Contact hours and workload

This module is approximately 300 hours of work. This breaks down into about 33 hours of contact time and about 267 hours of independent study. The University may make minor variations to the contact hours for operational reasons, including timetabling requirements.

This module is running in the academic year 2020/21. We also plan to offer it in future academic years. However, there may be changes to this module in response to COVID-19, or due to staff availability, student demand or updates to our curriculum. We’ll make sure to let our applicants know of material changes to modules at the earliest opportunity.

It may not be possible to take some module combinations due to timetabling constraints. The structure of some courses means that the modules you choose first may determine whether later modules are core or optional.