SOCI 4326

Food and Society

lecture The study of the social and cultural dimensions of the human food system, from production to consumption. The course proposes that food systems and food consumption patterns are products of the interplay of social forces of innovation and change with counter forces of continuity and stability. The main areas covered include the origins of human subsistence, the development of the modern food system, food and the family, eating out, diet and health, diet and body image, food risks, the meanings of meat, and vegetarianism

Units: 3.0