The Anthropology of Food

Discipline: Anthropology
Instructor: Shannon
Credits: 3
Day: C
Start: 1520
End: 1635
Field Work: Day 3- Barcelona- Thursday, 8 August | Spain Download Syllabus

This class will focus on the rich culinary cultures of the Mediterranean region, with a special focus on the cultural history of spices and markets in North Africa, the Levant, and southern Europe. Through a mixture of readings, films, and excursions in Mediterranean markets, students will gain an appreciation of the ways in which traditions are created and recreated in a globalized Mediterranean.

Field Work

Country: Spain
Day: 3- Barcelona- Thursday, 8 August

August 8 (Barcelona, Spain) Students will attend a brief lecture by a local researcher on the history of cuisine and culture in Barcelona (on ship or at the university), then pay a visit to the traditional urban market Mercat La Boqueria in central Barcelona. Afterwards we will enjoy a lunch and a walking tour of food establishments in Barcelona. Students will meet Prof. Shannon on the ship for a post-visit discussion, and write a 4-5 page report of their experiences. Academic Objectives:

  1. Learn about history of food and food markets in Barcelona, Spain
  2. Understand transformations of local markets under globalization
  3. Write an ethnographic description of the visit