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SOCI315 - Food and Culture

 

This course is a theoretical and empirical exploration of human food choices from an ecological, political and sociological perspective. Students will examine food taboos and cravings, with their social, ideological and biological sources. The course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption to include dimensions of individual, family, community and societal structures, as well as ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status. Choices of pets, insects and people as food choices are considered in their socio-cultural contexts. Social issues include the 21st century locavore and organic movements, community food production, malnutrition and hunger.

 

Prerequisites

N/A

Corequisites

N/A

Schedule of Classes

Registration Dates Course Dates Session
07/30/18 - 01/04/19 01/07/19 - 03/03/19 Winter 2019 Session B - 8 Week session
08/27/18 - 02/01/19 02/04/19 - 03/31/19 Winter 2019 Session I - 8 Week session
09/24/18 - 03/01/19 03/04/19 - 04/28/19 Winter 2019 Session D - 8 Week session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I - 8 Week session

Course Materials

Previous Syllabi

Book Title: Food and Culture: A Reader, 3rd ed.-E-book available in the APUS Online Library and in the classroom in the Lessons section
ISBN: 9780415521048
Publication Info: Taylor & Francis Group
Author: Carole
Unit Cost: $65.47
Electronic ISBN: N/A
Electronic Unit Cost: N/A

Book Title: Why We Eat, How We Eat: Contemporary Encounters between Foods and Bodies - e-book available in the APUS Online Library & in the classroom in the Lessons section
ISBN: 9781409447252
Publication Info: Routledge
Author: Lavis & Abbots
Unit Cost: $141.55
Electronic ISBN: N/A
Electronic Unit Cost: N/A