THE ANTHROPOLOGY OF FOOD in Spring 2026 (AN3060)

Home>Academic Catalog 2025-2026>Course Catalog>

This course examines the intersection of food and the senses from an anthropological perspective. We will explore the intersection between food and culture; the impact of social, political and economic contexts on our foods and foodways; French food culture; and taste, cuisine and commensality as forms of inter-cultural communication. Students apply class readings and practice ethnographic methodologies in a few short study trips.

Course Master: 
THE ANTHROPOLOGY OF FOOD (AN3060)
Term: 
Spring 2026
Discipline: 
AN (Anthropology)
Credits: 
4 credits
Type: 
Regular
Level: 
Undergraduate
Can be taken twice for credit?: 
No
Cross Listed: 
THE ANTHROPOLOGY OF FOOD in Spring 2026 (CM3060)
Pre-requisites: 
None
Co-requisites: 
None

Professor(s)

Learning Outcomes

  1. Define and implement key ethnographic methodologies, especially participant observation and interviewing.
  2. Demonstrate a critical understanding of French food culture. (In other words, an understanding of French food culture that goes beyond well-worn stereotypes.).
  3. Develop critical reading, writing and research skills, especially for the social sciences.
  4. Identify and apply anthropological concepts and approaches to the study of culture, power, identity, food and sensory perception.
  5. Mobilise intercultural competencies in relationships with others (and thus in class discussions and research assignments as well). These include: a critical awareness of one’s own social and cultural positions and identities; recognition of multiple perspectives; and, empathy and openness towards others and their points of view.

Syllabus

Please log in to view this course syllabi.

Schedule

Start Date: 
Monday, January 12, 2026
End Date: 
Monday, May 11, 2026
DayStart TimeEnd TimeRoom
Monday
10:35
11:55
Q-509
Thursday
10:35
11:55
Q-509