INTRODUCTION TO FOOD STUDIES (AN1200)

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Food studies uses food to explore and analyze society in the present and past. Scholars engage in the critique of power and movements for change. They work across borders and disciplines, using a range of methods. Students learn about key concepts, thinkers and the field’s development. Special attention is given to Franco- American conversations concerning gastronomy, cuisine, taste and terroir.

Code: 
AN1200
Name: 
INTRODUCTION TO FOOD STUDIES
Discipline: 
AN (Anthropology)
Type: 
Regular
Level: 
Undergraduate
Credits: 
4
Can be taken twice for credit?: 
No
Pre-requisites: 
None
Co-requisites: 
None

Learning Outcomes

  1. Students will demonstrate a comprehensive knowledge of key concepts and thinkers in food studies.
  2. Students will be able to critically describe, interpret and evaluate food and foodways from a range of disciplinary perspectives.

Offering(s)

Term Code Name
Fall 2025 AN1200 INTRODUCTION TO FOOD STUDIES

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