| Semester 2, 2020 On-campus Toowoomba | |
| Short Description: | Food and Culture |
| Units : | 1 |
| Faculty or Section : | Faculty of Business, Education, Law and Arts |
| School or Department : | School of Humanities & Communication |
| Student contribution band : | Band 1 |
| ASCED code : | 090303 - Anthropology |
| Grading basis : | Graded |
Staffing
Examiner:
Rationale
The role of food in human society extends far beyond its biological necessity for health and wellbeing. The production, distribution, exchange and consumption of food are all cultural acts that reflect and shape the diversity of human societies. The anthropological study of food provides an insight into how culture patterns, orders and diversifies human life. This course focuses on food and eating as a means of understanding how culture informs our sense of identity, our relationships with others, and reflects wider social structures including those of gender and class. The course introduces students to the importance of food in diverse human societies, while exploring the central anthropological concept of culture.
Synopsis
This course explores peoples' complex, colourful and passionate relationships with food. Students will examine how culture transforms food from a basic necessity into a rich diversity of cultural practices that underpin the fabric of social life, and explores how food is central to our understanding of ourselves. By studying what, where and how we eat, students will investigate culture as a central human attribute and explore how food is produced, prepared, distributed and disposed of in different and distinctive ways across the globe. These distinctive and diverse patterns of food production and consumption provide insights into key aspects of society including identity, kinship, class, gender, the body, health, ritual, enculturation, migration and globalisation.
Objectives
On successful completion of this course students should be able to:
- critically analyse anthropological methods, concepts and theories; investigate and discuss anthropological questions; and provide and analyse ethnographic evidence;
- evaluate and analyse key anthropological texts relating to the study of food and culture;
- apply anthropological knowledge and understandings to food and culture in real world contexts;
- develop culturally aware and tolerant viewpoints, including sensitivities in representing the viewpoints and practices of others.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | The Meaning and Practices of Food | 25.00 |
| 2. | Food and Identity | 25.00 |
| 3. | Food and Place: Global and Local Food Production | 25.00 |
| 4. | Food and Power: Politics, poverty and protest | 25.00 |
Text and materials required to be purchased or accessed
ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=02&subject1=ANT3010)
Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)
Reference materials
Student workload expectations
| Activity | Hours |
|---|---|
| Lectures | 26.00 |
| Private 精东传媒app | 118.00 |
| Tutorials | 13.00 |
Assessment details
| Description | Marks out of | Wtg (%) | Due Date | Notes |
|---|---|---|---|---|
| ASSIGNMENT 1: Presentation | 20 | 20 | 17 Aug 2020 | (see note 1) |
| ASSIGNMENT 2: Food Journal | 40 | 40 | 06 Oct 2020 | |
| ASSIGNMENT 3: Essay | 40 | 40 | 23 Oct 2020 | (see note 2) |
Notes
- Students will be allocated a date in the first few weeks of class. Recorded assignments will be uploaded to 精东传媒app Desk for feedback and discussion.
- Students will be allocated a date in the first few weeks of class. Recorded assignments will be uploaded to 精东传媒app Desk for feedback and discussion.
Important assessment information
-
Attendance requirements:
It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them, to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.
Students must attend and complete the requirements of the Workplace Health and Safety training program for this course where required. -
Requirements for students to complete each assessment item satisfactorily:
To satisfactorily complete an individual assessment item a student must achieve at least 50% of the marks. -
Penalties for late submission of required work:
Students should refer to the Assessment Procedure (point 4.2.4) -
Requirements for student to be awarded a passing grade in the course:
To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course. -
Method used to combine assessment results to attain final grade:
The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course. -
Examination information:
There is no examination in this course. -
Examination period when Deferred/Supplementary examinations will be held:
There is no examination in this course, there will be no deferred or supplementary examinations. -
精东传媒app Student Policies:
Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .