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Theoretical Perspectives in Food Culture

Examination of theoretical literature commonly employed and debated in the field of food studies. Through the work of such established scholars as Freud, Elias, Foucault, de Certeau, Veblen and Barthes, understand their usefulness to recent scholarship in the developing field of food studies. Students focus on the practical task of developing useful tools, such as methods, techniques and concepts, for their own research agendas.
Course #
FOOD-GE 2205
Units
3
Term
Spring
Department