21A.265 Food and Culture, Spring 2011

Author(s)
Paxson, Heather
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Food and Culture
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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.
Date issued
2011-06
URI
https://hdl.handle.net/1721.1/125637
Department
Massachusetts Institute of Technology. Anthropology Program
Other identifiers
21A.265-Spring2011
Other identifiers
21A.265
IMSCP-MD5-149a906ab2ab7b8b8c564de6b0523b78
Keywords
anthropology, cultural anthropology, social anthropology, food, food culture, organic food, locavore, sustainable farming, artisanal cheese
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