ANTH C175: Global Perspectives of Food and Culture
| Item | Value |
|---|---|
| Curriculum Committee Approval Date | 04/28/2023 |
| Top Code | 220200 - Anthropology |
| Units | 3 Total Units |
| Hours | 54 Total Hours (Lecture Hours 54) |
| Total Outside of Class Hours | 0 |
| Course Credit Status | Credit: Degree Applicable (D) |
| Material Fee | No |
| Basic Skills | Not Basic Skills (N) |
| Repeatable | No |
| Grading Policy | Standard Letter (S),
|
| Local General Education (GE) |
|
| Global Society Requirement (CGLB) | Yes |
| California General Education Transfer Curriculum (Cal-GETC) |
|
| Intersegmental General Education Transfer Curriculum (IGETC) |
|
| California State University General Education Breadth (CSU GE-Breadth) |
|
Course Description
This course uses anthropological concepts to examine the social, cultural, and ecological aspects of food, food production, material culture of food, and food resources in a global, historical, and comparative perspective. Examines how food choices affect personal health, lifestyle, environment, and the wider human society. Enrollment Limitation: FN C177; students who complete ANTH C175 may not enroll in or receive credit for FN C177. Transfer Credit: CSU; UC.
Course Level Student Learning Outcome(s)
- Apply anthropological concepts and methodology to the understanding of how cultures adapt, solve problems, acquire, and transmit culture through food and food acquisition.
- Define and evaluate the role of innovations in food production, nutrition, and biotechnology utilizing anthropological methods such as the holistic approach to compare and contrast cultural variations.
- Critically assess the impact of globalization on traditional subsistence food producers using anthropological theory and cross-cultural perspectives.
Course Objectives
- 1. Explain the holistic nature of anthropology and identify common features that integrate the field.
- 2. Describe the factors that relate to the anthropology of food through the introduction to the origins of human diets, including traditional and modern subsistence patterns and diets of selected societies.
- 3. Describe basic aspects of culture such as myths, symbols, religion, ethnicity, and medicine that are related to food acquisitions, food choices and food consumption.
- 4. Summarize contemporary theories of culture change and globalization.
- 5. Explain and deduce valid conclusions about the impact of globalization on food and traditional societies.
- 6. Describe the effect of commodification, corporate ownership, and the impact of global trade on local foods.
- 7. Summarize the benefits as well as harm associated with the "Green Revolution" and biotechnology in food.
- 8. Identify the role of resistance to globalization with respect to local food practices.
- 9. Describe the relationship between food, health, and nutrition in a globalized world.
Lecture Content
1. Introduction to anthropology the anthropological perspective as it applies to food and food production.2. Food preferences, taboos and foods relevance to ethnic identity.3. Introduction to traditional subsistence systems.4. Diffusion of food, both traditional and modern.4. Introduction to food systems and the concept of commodity chains.5. Selected examples of the impact of globalization on food and traditional societies, e.g. sugar, chocolate, coffee.6. The impact of global trade on the transformations of non-commodity (subsistence) foods into commodity foods and the resultant corporate ownership of those foods.7. The Green Revolution and industrial vs. sustainable agriculture.8. Local responses to global foods, e.g. the McDonalds case.9. Resistance and modes of resistance to global foods, e.g. organic farming, agroecology, the slow food movement.10. Food and power.11. Dietary changes: fast foods and the diseases of development.12. Food and technology, e.g. genetically modified food, food "products".
Method(s) of Instruction
- Lecture (02)
- DE Online Lecture (02X)
Instructional Techniques
A variety of instructional techniques will be employed to encompass different student learning styles. These may include, but are not limited to, lecture, discussion, and small-group activities. Instruction will be supplemented, where appropriate, by PowerPoint presentations, electronic resources and technologies, guest speakers, and field trips.
Reading Assignments
Students will complete reading assignments from the textbook as well as any supplemental reading based upon course readers, handouts, Internet resources, and assignments from the CoastlineLibrary.
Writing Assignments
Midterm and/or final exams will include at least one essay designed to assess students ability to construct a coherent argument utilizing anthropological theory and concepts. At least one additional paper will be required.
Out-of-class Assignments
Outside of the classroom students will do the required reading, study for quizzes and exams, and conduct research, where applicable, to prepare papers and essays.
Demonstration of Critical Thinking
Students will demonstrate critical thinking through written work such as essays, papers, and case studies as well as active participation in class discussions.
Required Writing, Problem Solving, Skills Demonstration
Students will be required to complete one or more essays as a component of the midterm and/or final exams, and at least one additional paper based upon anthropological case studies.
Eligible Disciplines
Anthropology: Masters degree in anthropology or archaeology OR bachelors degree in either of the above AND masters degree in sociology, biological sciences, forensic sciences, genetics or paleontology OR the equivalent. Masters degree required.
Textbooks Resources
1. Required Crowther, G. Eating Culture, An Anthropological Guide to Food, 2nd ed. Toronto: University of Toronto Press, 2018 Rationale: Textbook for the course Legacy Textbook Transfer Data: Legacy Text
Other Resources
1. Coastline Library