Listed in: First Year Seminar, as FYSE-118
Amy C. Hall (Section 01)
By some accounts, cooking is what makes us human. Food provides sustenance for survival, and its production, preparation, and consumption also shape, define and sustain personal identities, social groups, nations, bodies, and myriad relationships with other beings. As such, food is an exceptional site through which to examine broader social scientific questions about the formation and perpetuation of racial and class differences, the impact of capitalism and global interconnection on how we live, the role of taste and the senses in memory making, gendered ideals of domesticity in national discourses of modernity, and the rationales we use to incorporate other beings into our own groups, to name just a few. Thus, this course examines the varied facets of food as a socio-cultural phenomenon to examine how what we eat constitutes who we are and who we may want to become.
This is a discussion driven seminar. The course is also writing attentive and will offer students a variety of opportunities to hone their writing skills.
Fall semester. Visiting Professor A. Hall.
Section 01
Tu 11:30 AM - 12:50 PM NEWP 100
Th 11:30 AM - 12:50 PM NEWP 100
This is preliminary information about books for this course. Please contact your instructor or the Academic Coordinator for the department, before attempting to purchase these books.
| ISBN | Title | Publisher | Author(s) | Comment | Book Store | Price |
|---|---|---|---|---|---|---|
| Religion in the Kitchen: Cooking, Talking and the Making of Black Atlantic Traditions | New York University Press | Perez, Elizabeth | Amherst Books | TBD | ||
| The Weight of Obesity: Hunger and Global Health in Postwar Guatemala | University of California Press | Yates-Doerr, Emily | Amherst Books | TBD | ||
| The Mushroom at the End of the World | Princeton University Press | Tsing, Anna | Amherst Books | TBD |
These books are available locally at Amherst Books.