Departments & Programs


Minor in the Anthropology of Food

The minor in the anthropology of food offers students the opportunity to explore the ways in which food relates to culture and society, economics, globalization, identity, health, and history. Anthropology faculty teach courses that specifically target food and food systems around the world using ethnographic, bioanthropological, archaeological, and linguistic methods and data. The department offers courses concerning the global trade in food products, famine, attitudes about eating and food preparation, ceremonial and symbolic aspects of food production and preparation, and perspectives on food and health in both modern and ancient human populations.

Students must complete a minimum of 15 credit hours in anthropology to include:

  1. At least one course selected from B200, E200, L200 or P200.
  2. A221 Anthropology of Food, or E421 Food and Culture.
  3. At least two 300–400 level courses (6 credit hours) on food-related topics. Suitable courses include E425, E426, E485, P375, P380, P425, or P426. ANTH B400, E300, E302, E400, L400, or P399 can be counted if the focus of the course work is clearly on food.
  4. At least one additional food-related course from within the College of Arts and Sciences, selected in consultation with the advisor. These may include ANTH E105 when the focus is on food, and COLL C104 People and Animals. Variable title courses A150, A200, A205, and A208 can be counted if the focus of the class is clearly on food. Courses in other departments that can be counted include HUBI B200.
  5. Students may count up to 5 credit hours from A406, A408, A495, and A496 for projects or work related to the anthropology of food, with approval of the director of undergraduate studies or academic advisor.