This programme offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America; the programme asks students to trace the passage of food from plant to palate, and to examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation, and consumption; students examine food policy at national and international levels, as well as the role played in its formation by the food industry.
Core courses: the anthropology of food; dissertation in anthropology and sociology. Foundation course: theoretical approaches to social anthropology. Option courses: African and Asian cultures in Britain; African and Asian diasporas in the modern world; anthropological approaches to agriculture, food and nutrition; anthropology of globalisation; anthropology of human rights (pg); anthropology of law; anthropology of urban space, place and architecture; comparative media theory; comparative study of Islam: anthropological perspectives a (Master’s); comparative study of Islam: anthropological perspectives A and B (Master’s); culture and society of China; culture and society of Japan; culture and society of South Asia; culture and society of south East Asia; culture and society of the near and Middle East; culture and society of East Africa; culture and society of west Africa; directed practical study in the anthropology of food; issues in the anthropology of film; media production skills; perspectives on development; therapy and culture; tourism and travel: a global perspective.
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- Minimum upper 2nd Class BA degree (or equivalent) in the humanities, social sciences or natural sciences, or significant experience in a relevant food and/or agriculture-related career.