Everyone eats, but producing, procuring, preparing, and consuming food varies according to cultural and historical contexts. In this class we’ll consider a range of issues: What do people eat? What don’t people eat? How does food link people in visible and invisible chains of relationships, from the local to the global? What is the nature of the preparation and consumption of food? And how are memories related to food?
Food is such a tasty topic that, in addition to all of the above, we’ll also examine gustatory meaning systems, food and the body, the taste of place and other sensory dimensions of comestibles, and gendered dimensions of food.
While readings will be drawn from research around the world, this class will also have a significant research component based on fieldwork in Marlboro.