Sharing food at a restaurant
Cuisine, Culture and Power
Instructor Robert Ulin
Course Number ANTH-270-01
Jan 11, 2021
Starts
15 weeks
Length
14 Seats
Remaining

Physically, culturally, and socially, humans live through food and drink. Spanning the globe, as nearly limitless omnivores, humans have developed myriad ways of collecting and cultivating food and taking advantage of local environments. We also put food to work for us socially by creating cuisine. Through cuisine, we forge and nourish relationships, commune with deities, and through luxury choices, demonstrate our "taste" and lay claim to elite status. Through the cultural practices of production and consumption of food and drink, we wield power. Food and drink consumption patterns have sustained slavery, poverty, malnutrition, and illegal immigration, and have laid waste to the environment. In this class, we explore physical, cultural, social, political, and economic dimensions of food and become more aware of how the private, intimate act of a bite connects us to the rest of humanity.

  • Credits

    3 credit hours

    This 15 week course requires students to spend approximately 9 hours a week on course work.

  • Enrollment Restrictions

    This course section is open to RIT Online students.

    Enrollment restrictions are subject to change. Please contact us for assistance.

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