Food Studies - Graduate Minor
The purpose of the Food Studies Graduate Minor is to:
- Enable students to develop a specialization in food studies within their respective graduate program
- Develop specialized knowledge of the complex and dynamic relationship between food and culture
- Explore the role of culture in food production, distribution and consumption across different cultures
- Apply ideas and knowledge from graduate seminars to fieldwork for MA thesis or internship in a food studies topic
Program Requirements
| Prefix | Title | Credits |
|---|---|---|
| Core Curriculum | ||
| Select three from the following: 1 | 9 | |
| Ethnographic Field Methods | 3 | |
| Issues in Nutritional Anthropology | 3 | |
| Plants, Culture, and Sustainable Development | 3 | |
| Culture and Foodways | 3 | |
| Applied Anthropology 2 | 3 | |
| Adv. Human Health and Biological Variation 2 | 3 | |
| Total Credits | 9 | |
- 1
Alternative classes may be substituted for one of the core classes with the approval of the Anthropology Department Head.
- 2
In these cases, the student's class research project should focus on a food studies theme.
Students are expected to conduct a food studies thesis, applying anthropological theoretical frameworks and ethnographic methodologies to the study of a food-related topic. Non-thesis students may select a food studies internship. Possible topics include sustainable development, alternative food movements, community food security, community health, nutrition, food safety, globalization of food, indigenous knowledge systems, food self-sufficiency, among others.