21A.265 Food and Culture, Spring 2011
Author(s)
Paxson, Heather
Alternative Title
Food and Culture
Date Issued
June 2011
Abstract
Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.
Subjects
anthropology
cultural anthropology
social anthropology
food
food culture
organic food
locavore
sustainable farming
artisanal cheese
MIT Department
Massachusetts Institute of Technology. Anthropology Program
Terms of Use
This site (c) Massachusetts Institute of Technology 2020. Content within individual courses is (c) by the individual authors unless otherwise noted. The Massachusetts Institute of Technology is providing this Work (as defined below) under the terms of this Creative Commons public license ("CCPL" or "license") unless otherwise noted. The Work is protected by copyright and/or other applicable law. Any use of the work other than as authorized under this license is prohibited. By exercising any of the rights to the Work provided here, You (as defined below) accept and agree to be bound by the terms of this license. The Licensor, the Massachusetts Institute of Technology, grants You the rights contained here in consideration of Your acceptance of such terms and conditions.
Persistent DSpace Link
