ANTH-E 434 FOOD COMMUNICATION AND PERFORMANCE (3 CR.)
Investigates food as a cultural and communicative device: how it functions in language, icons, ideologies, and power systems. Focuses on contemporary uses of and attitudes about food in daily use in lore, rituals, spectacles, festivals, and popular movements.
1 classes found
Fall 2024
| Component | Credits | Class | Status | Time | Day | Facility | Instructor |
|---|---|---|---|---|---|---|---|
| LEC | 3 | 37694 | Open | 9:45 a.m.–11:00 a.m. | MW | BH 015 | Griffin C |
Regular Academic Session / In Person
LEC 37694: Total Seats: 23 / Available: 15 / Waitlisted: 0
Lecture (LEC)
- COLL (CASE) S&H Breadth of Inq
- COLL (CASE) S&H Breadth of Inquiry credit
- Above class meets with REEI-R 301, SGIS-S 300, REEI-R 500, INTL-I 305, and HIST-D 300
Are we what we eat? And if so, what does food and drink have to do with our national, cultural, and community identities? Across the geographically varied, multi-ethnic, multi-religious Russian colonial sphere, certain food practices were shared and borrowed and certain were specific to a particular group or time. This course looks at some of the classic consumables from a geographical range encompassing east-central Europe, north-central Asia and places in-between¿ including potatoes, tea, and vodka ¿ in order to see how they helped form the cultures which interacted with them.
The College of Arts