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 Syllabi:
document 220 Narain Syllabus Sp23 (30 KB)
pdf 220 Ghassem-Fachandi sp 20 (236 KB)