3 credits
Course Description: Culinary customs, cross-cultural comparison, food in relation to cosmology, political ideology, sex, kinship, economics, religion. visual, olfactory experiences, gastronomic traditions, notions of purity and pollution, renunciation and excess, social structure, inequality and hierarchy, world nutritional systems
Most Recent Syllabus:
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220 Ghassem-Fachandi sp 20
(236 KB)
Ruth Adams Building, 3rd Floor