Culture: Themes in Anthropology I - Food
Area of Study
Anthropology, Nutrition and Food Science
Taught In English
AN111 (except for Occasional students)
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits2
Recommended U.S. Quarter Units3
Hours & Credits
OverviewThis Course will not make you a better cook or a more accomplished food connoisseur. It won't serve as a guide for healthy eating either. To reduce food to mere nourishment and physical survival is to impoverish our human life to its bare animality. We all need to eat in order to survive, but food is more than that - in all societies. Food can be seen as a prime symbolic vehicle through which we construct our world, spin our subjectivity and mark boundaries between social classes, regions, nations, cultures, occupations, genders, etc. This is the mission of this Course.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.