Undergraduate Module Descriptor

ANT2014: Cultures: Food

This module descriptor refers to the 2021/2 academic year.

Module Aims

This module is intended to introduce you to the social scientific study of food production, preparation and consumption. It allows you to review and evaluate the major ways of understanding the relations between food, culture and society. In so doing, it also introduces you to how anthropologists, sociologists and others conceptualise and research cultural and social forces and phenomena more generally.

Intended Learning Outcomes (ILOs)

This module's assessment will evaluate your achievement of the ILOs listed here – you will see reference to these ILO numbers in the details of the assessment for this module.

On successfully completing the programme you will be able to:
Module-Specific Skills1. demonstrate knowledge of the subject matter of anthropology (and sociology) of food, together with an analytical understanding of the subject matter, which takes into account diverse anthropological and sociological perspectives
2. demonstrate competence in describing and applying a variety of means of conceptualising and investigating the socio-cultural aspects of food
Discipline-Specific Skills3. relate a body of knowledge to a specific context within the field of anthropology;
4. think clearly and argue logically about the socio-cultural dimensions of food;
5. express anthropological (and sociological) ideas both in writing and verbally;
Personal and Key Skills6. undertake independent study concerning the subject matter of the module
7. select appropriately from a range of suggested material and present key arguments clearly;
8. demonstrate the capacity to reflect critically on the various analytic perspectives presented in the module