The course addresses fundamental questions in the origin of behavioral modernity in relation to cuisines. Why do humans share food? What is the evolutionary benefit of cooking? Are you what you eat? Why are food and cuisines useful in conceptualizing rules and taboos? In this class we will explore the roots of global foodways and cuisines which provide perspectives that can transform our knowledge and raise awareness of present-day and future challenges.
Course Attributes: EN SBU ISAS SSCFA SSCAR SSC
Section 01Topics in Anthropology: Culinary Globalization: The First 30,000 Years
INSTRUCTOR: LiuView Course Listing