ANTH 4312 - Eating Cultures

Three credit hours.

Are we what we eat? Where does our food come from? This course is a broad exploration of human foodways from local to global scales. Students will learn to critically consider issues including social and cultural food diversity, early foodways, traditional diets, nutritional anthropology, small scale vs. industrial food production, the relationship of food to the environment, hunger and obesity, local food movements, and food as a means of social negotiation and communication. Special emphasis on food issues in the US and Arkansas today.