MCS326H1: The Material Culture of Food


This course explores the material cultures which form around food and foodways in contemporary culture. It looks at foods as objects of production and consumption and at the material landscapes (culinary tools, the geography of the kitchen and restaurant, the archives - recipes, cookbooks, menus - that home cooks or chefs use) in order to "expose" the social, cultural and political dimensions of cooking, entertaining and eating.

Completion of 9.0 credits
VIC326H1; VIC229H1 (Special Topics in Material Culture: The Material Culture of Food), offered in Winter 2016
Thought, Belief and Behaviour (2)