Week 1
Lecture 1: Introduction
Reading: Beardsworth and Keil, 'Chap. 1: Introduction', pp. 1–12
Lecture 2: Sociology of Food and Eating
Reading: Beardsworth and Keil, 'Chap. 3: Sociological Perspectives', pp. 47–72
Week 2
Lecture 1: Constructive Drinking
Reading: Douglas, 'Chap. 1: A distinctive anthropological perspective', pp. 3–15
Lecture 2: Jewish Food
Reading: Buckser, 'Keeping Kosher: Eating and Social Identity among the Jews of Denmark', pp. 191–209
Week 3
Lecture 1: Food, Narrative, and Memories
Reading: Mintz, 'Chap. 1: Introduction', pp. 1–16
Lecture 2: Food and Power
Reading: Mintz, 'Chap. 2: Food and Its Relationship to the Concept of Power', pp. 17–31
Week 4
Lecture 1: Food and Semantics
Reading: Barthes, 'Toward a Psychosociology of Contemporary Food Consumption', in Counihan and Van Esterik (eds.), pp. 20–27
Lecture 2: Structural Views
Reading: Lévi-Strauss, 'Chap. 3: The Culinary Triangle', in Counihan and Van Esterik (eds.), pp. 28–35
Week 5
Lecture 1: The Senses and Taste
Reading: Brillat-Savarin, 'Chap. 1: On Taste', pp. 15–23; Bartoshuk, Linda M., 'Chap. 2: Chemical Senses', pp. 25–33; both in Korsmeyer (ed.)
Lecture 2: Diaspora, Memory and Revitalization
Reading: Sutton, 'Whole Foods', pp. 120–30
Week 6
Lecture 1: Sentiments of Belonging
Reading: Scholliers, 'Chap. 1: Meals, Food Narratives, and Sentiments of Belonging in Past and Present', in Scholliers (ed.), pp. 3–22
Lecture 2: HISTORICAL PERSPECTIVES
Reading: Martin, 'Chap. 7: Old People, Alcohol and Identity in Europe, 1300–1700', in Scholliers (ed.), pp.119–37
Week 7
Lecture 1: Asia and Europe
Reading: Goody, 'Chap. 5: The High and the Low. Culinary Culture in Asia and Europe', in Korsmeyer (ed.) 2005,pp. 57–71
Lecture 2: A Case study – Kava in Tonga
Reading: Bott, 'Chap. 10: The Kava ceremonial as a dream structure', in Douglas (ed.), pp. 182–204
Week 8
Lecture 1: Materialistic View on Food
Reading: Harris, 'Chap. 1: Good to think or good to eat', pp. 13–46
Lecture 2: Cows in India
Reading: Harris, 'Chap. 3: The Riddle of the Sacred Cow', pp. 47–66
Week 9
Lecture 1: Diapora
Reading: Kunow, 'Eating Indian(s). Food, Representation, and the Indian Diaspora in the United States', in Döring, Heide and Mühleisen (eds.), pp. 151–75
Lecture 2: Absence and visibility of Food
Reading: Brosch, 'Visual Victual. Iconographies of Food and Dining in Nineteenth-Century England', pp. 209–35
Week 10
Lecture 1: Gender and Food
Reading: Bordo, 'Chap. 1: Hunger as Ideology', in Scapp and Seitz (eds.), pp. 11–35
Lecture 2: Food in Thailand
Reading: Esterik, 'Feeding their Faith', pp. 197–215
Week 11
Lecture 1: Food in Italy
Reading: Counihan, 'Chap. 3: Food, Power and Female Identity in Contemporary Florence', in Counihan, 1999, pp. 43–60
Lecture 2: Food in India
Reading: Parry, 'The Symbolism of Food and Eating in North Indian Mortuary Rites', pp. 612–30
Week 12
Lecture 1: TV Chefs
Reading: Ashley et al., 'Chap. 11: Television Chefs', in Ashley et al (eds.), pp. 171–185
Lecture 2: Dining out
Reading: Finkelstein, 'Chap. 13: Dining Out: The Hyperreality of Appetite', in Scapp and Seitz, (eds.), 1998, pp. 201–215
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