Module ANTM021 for 2019/0
- 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 2019/0 academic year.
Module Aims
You will read works on food, the body and society produced within a range of disciplines, including nutrition, medicine, psychology, sociology, anthropology, religious studies, literary studies, and philosophy. Through engagement with the literature, you will gain historical and comparative insights, and develop critical perspectives on the relationship between food and bodies--from the individual to the social. The module will prepare you for their own research in the field of study, whether academic or within the context of public institutions, industries, or third sector organisations with an interest in food and foodways, consumption, and diets.
On successfully completing the programme you will be able to: | |
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Module-Specific Skills | 1. Understand comparatively the range of ways in which individuals use food to sustain, shape, and give meaning to their bodies 2. Understand comparatively the range of ways in which social groups use food to constitute and reproduce communities |
Discipline-Specific Skills | 3. Adeptly compare and contrast the relationship between food, the body and society over time and across social and cultural contexts 4. Critically assess the social dynamics through which food is used in the construction of individual and social bodies |
Personal and Key Skills | 5. Independently identify and analyze sources pertaining to the relationship between food, the body and society in various specific contexts 6. Present relevant information in support of coherent and persuasive arguments pertaining to the relationship between food, the body and society in various specific contexts |
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).