Module SOCM022 for 2021/2
- Overview
- Aims and Learning Outcomes
- Module Content
- Indicative Reading List
- Assessment
Postgraduate Module Descriptor
SOCM022: Food, Body and Society
This module descriptor refers to the 2021/2 academic year.
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.
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.
