Module ANTM021 for 2017/8
- Overview
- Aims and Learning Outcomes
- Module Content
- Indicative Reading List
- Assessment
Postgraduate Module Descriptor
ANTM021: Food, Body and Society
This module descriptor refers to the 2017/8 academic year.
Module Content
Syllabus Plan
The module will be structured as a reading and discussion seminar. The following themes will likely be covered, with minor variation from year to year depending upon the availability and current research of lecturers contributing to the module:
- The human experience of food, from necessity to pleasure
- Food, eating and the making of individual bodies
- Food and/as medicine
- Food prohibitions and avoidances
- Food, choice and social class
- Commensality
- Cuisine
- Food, migration and diaspora
- Food and knowledge, from experience to memory
- Food and the Earth in the Anthropocene
Learning and Teaching
This table provides an overview of how your hours of study for this module are allocated:
Scheduled Learning and Teaching Activities | Guided independent study | Placement / study abroad |
---|---|---|
22 | 128 | 0 |
...and this table provides a more detailed breakdown of the hours allocated to various study activities:
Category | Hours of study time | Description |
---|---|---|
Scheduled Learning and Teaching Activities | 22 | 11 x 2-hour weekly seminar |
Guided Independent Study | 50 | 10 x 5-hours weekly reading for seminar preparation |
Guided Independent Study | 20 | 10 x 2-hours weekly preparation of reading response papers |
Guided independent study | 58 | Research and writing of term essay |
Online Resources
This module has online resources available via ELE (the Exeter Learning Environment).
Indicative Reading List
This reading list is indicative - i.e. it provides an idea of texts that may be useful to you on this module, but it is not considered to be a confirmed or compulsory reading list for this module.
Basic reading:
Appadurai, Arjun (1988) “How to Make a National Cuisine: Cookbooks in Contemporary India,” Comparative Studies in Society and History 30 (1): 3-24.
Douglas, Mary (1991 [1966]) ‘The abominations of Leviticus’, in Purity and Danger (London: Routledge), pp. 42-58.
Fischler, Claude (2011) ‘Commensality, society and culture’, Social Science Information, 50 (3-4): 528-48.
Gill, Christopher, Tim Whitmarsh and John Wilkins, eds. (2009) Galen and the World of Knowledge (Cambridge).
Korsmeyer, Carolyn and David Sutton (2011) ‘The sensory experience of food’, in Food, Culture and Society, 14 (4): 461-75.
Lang, Tim and Michael Heasman (2004) Food Wars: The Global Battle for Mouths, Minds, and Markets (Earthscan).
Mintz, Sidney W. (2008) ‘Food and diaspora’, Food, Culture and Society 11 (4): 509-23.
Rozin, Paul (1999) “Food is fundamental, fun, frightening, and far-reaching,” Social Research 66 (1): 9-30.
Sobo, Elisa (1997 [1994]) ‘The sweetness of fat: health, procreation, and sociability in Rural Jamaica’, in Nicole Landry Sault, Many Mirrors: Body Image and Social Relations, New Brunswick: Rutgers University Press, pp. 132-154.
Warde, Alan (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity Culture. London: Sage.