Course Schedule

Readings with links below are Open Access, published through Digital Commons, or are available through Brooklyn College Library with your student login. Readings without links are available on Blackboard.

August 26: Course overview

Introduction to anthropologies of food

September 2

  • Farquhar, Judith. 2006. “Food, Eating, and the Good Life.” In Handbook of Material Culture, edited by Christopher Y Tilley, Webb Keane, Susanne Küchler, Michael Rowlands, and Patricia Spyer, 145–60.
  • Gottlieb, Dylan. 2015. “‘Dirty, Authentic…delicious’: Yelp, Mexican Restaurants, and the Appetites of Philadelphia’s New Middle Class.” Gastronomica 15 (2): 39–48. https://doi.org/10.1525/gfc.2015.15.2.39.
  • Skim this reading: Haraway, Donna Jeanne. 2008. “Chicken.” In When Species Meet, 265–74. Minneapolis: University of Minnesota Press.

September 9

  • Neuman, Nicklas. 2019. “On the Engagement with Social Theory in Food Studies: Cultural Symbols and Social Practices.” Food, Culture & Society 22 (1): 78–94. https://doi.org/10.1080/15528014.2018.1547069.
  • Sutton, David. 2008. “A Tale of Easter Ovens: Food and Collective Memory.” Social Research: An International Quarterly 75 (1): 157–80.

September 16

  • Benson, Peter, and Edward F. Fischer. 2007. “Broccoli and Desire.” Antipode 39 (5): 800–820.
  • Mintz, Sidney W. 2013. “Time, Sugar, and Sweetness.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, 3rd ed., 91–103. New York: Routledge.

September 23

Making meaning, circulating value(s)

September 30

  • Caplan, Pat. 2000. “‘Eating British Beef with Confidence’: A Consideration of Consumers’ Responses to BSE in Britain.” In Risk Revisited, edited by Pat Caplan, 184–203. Anthropology, Culture, and Society. London: Pluto Press.
  • Weiss, Brad. 2011. “Making Pigs Local: Discerning the Sensory Character of Place.” Cultural Anthropology 26 (3): 438–61. https://works.bepress.com/brad-weiss/1/

October 7

October 14

Politics, territory, capital

October 21

October 28

November 4

November 11

Food (in)justice

November 18

December 2

December 9: Course wrap-up