Food and Culture, Spring 2011

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Author:

Paxson, Heather

Subject:

Humanities, Social Sciences

Institution Name:

M.I.T.

Collection:

MIT OpenCourseWare

Grade Level:

Post-secondary

Abstract:

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

Languages:

English

Material Type:

Full Course, Homework and Assignments, Lecture Notes, Readings, Syllabi

Media Format:

Text/HTML, Downloadable docs

Conditions of Use:

Creative Commons Attribution-Noncommercial-Share Alike 3.0

Copyright Holder:

Massachusetts Institute of Technology