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, E421 Food and Culture, or another food-related Anthropology course at the 200 level or above.
3. At least three 300–400 level courses (9 credit hours) on food-related topics. Suitable courses include E337, E426, E485, P375, P380, P425, or P426. ANTH B400, E300, E302, E400, L400, or P399 can be counted if the focus of the coursework is clearly on food.
4. Students may count up to 5 credit hours from X476, X477, X478, and X490 for projects or work related to the anthropology of food, with approval of the director of undergraduate studies or academic advisor.