Anthropology of Food & Nutrition

Course Description

This course offers an advanced introduction to anthropological theory and methods designed for food and nutrition science and policy graduate students who want to understand agriculture, food, and nutrition through a biocultural and sociocultural lens.  It offers training in anthropological food-systems research and advocacy, with special emphasis on the biological and cultural evolution of human diets and food systems and the many ways traditional through modern cultures construct human ecological, social, and economic relationships through food.  The course overall encourages critical thinking and scientific assessment of anthropology's evidence base, analytical tools, logic, and meaning-making, in the context of contributions to multi-disciplinary research and policy teams. By the end of this course, students will understand what roles anthropology plays in nutrition research, policy, and practice, and how key concepts and evidence can inform a diversity of nutrition interests and career paths.

Weekly modules, organized into topical readings and discussions, demonstrate the anthropology’s value added to cutting-edge food-related issues, including the origins of plant-based and sustainable diets (is meat-eating essential? why did agriculture replace foraging?), food as medicine (food classifications connecting nutrition and health), food and social justice (who owns the rainforest? What are different cultural variations on the human right to food?), and indigenous and small-farmer food activism as dimensions of food sovereignty (claims and community-organizing at multiple political levels).  Ethnographic case studies, in addition, cover contending, cross-cultural perspectives on organic versus genetically engineered food and agriculture, traditional and local versus globalized and liberalized diets, demographic questions (how many people can the earth support--depends on what people are eating and acceptable standards of living), and obesity (cultural standards of acceptable weight).  Policy and practice exercises ponder culturally appropriate language and interventions to improve women’s and children’s nutrition, mitigate food crises, and food strategies designed to share resources more equitably. Crosscutting themes integrated across all modules consider diversity and inclusion, sustainability, and connections between local and global food systems. Pre-requisites: Some social science background and graduate standing or instructor consent. Offered every other spring semester.

Basic Enrollment Requirements: Unofficial Transcript - Bachelor's + 3.0 GPA. 

Instructor Approval: During registration, you will be asked to explain how you meet the pre-requisites for this course and to describe any relevant experience. The instructor will use this information to confirm your enrollment or will otherwise be in touch with you.

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Remission Eligible: Yes; first day of term; all university policies apply.