21A.439J Food and Power
Anthropological and historical analysis of food production, processing, and consumption in the US and globally. Emphasizes the social and technical practices of raising crops and livestock; efforts to preserve as well as create new foods; the industrialization and de-industrialization of food; the relation between food supply and safety and the state; the role of ethnicity and gender in consumption patterns; and the historical and cultural act of eating. STS.250 recommended.
This class has no prerequisites.
21A.439J will not be offered this semester. It will be available in the Spring semester, and will be instructed by H. Paxson.
This class counts for a total of 12 credits. This is a graduate-level class.
You can find more information at the MIT Anthropology: Undergraduate Subjects site.
© Copyright 2015 Yasyf Mohamedali