Master of Arts - Anthropology Of Food (L6F1)

The MA Anthropology of Food programme offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial food, from Asia, Africa and the Middle East to Europe and the Americas.

Students will examine the roles that food classification, production, distribution, exchange, cooking and eating play in social organisation, differentiation, religious practice and cultural identity, and in mediating our relationships with non-human beings and surroundings. Students will also explore the trans-regional and trans-national movements of foods and culinary practices and the role of food in human migrations, as well as the formation of regional and national cuisines.

Students will study the passage of food from plant to palate, and examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation and consumption. Students will address debates on the impact of contemporary food systems on food safety, dietary health, agrarian livelihoods and environmental sustainability and examine concerns over the alleged demise of family meals, traditional food knowledge and cooking skills.

Food activism, including digital food activism and movements toward sustainable food production and against food waste, and movements advocating fair trade, veganism and vegetarianism are explored in diverse cultural contexts. Students will also address initiatives to protect local and artisanal foods, including promotions of heritage foods and food tourism in rural development and nation-building.