Aims to provide students with a sociological understanding of the social context of food and nutrition. Students examine the production, distribution and consumption of food to understand 'why we eat the way we do'. Topics include: the causes of world hunger; the rise in popularity of vegetarianism; the environmental consequences of food production and consumption practices; debates over the genetic modification of food; the links between gender and food; and the influence of social class and culture on food habits.
Not currently offered.
This Course was last offered in Semester 2 - 2018.
On successful completion of the course students will be able to:
1. Demonstrate an understanding of theories, research methods and debates in food sociology
2. Be familiar with the process of critical appraisal of relevant literature
3. Critically analyse and discuss a refereed journal article in written and oral form relevant to food sociology
4. Construct an evidence table on a specific topic relevant to food sociology
5. Communicate understanding of theories and debates in food sociology in essay form.
- An overview of sociological approaches to studying food and nutrition.
- The ethics and politics of food production and consumption, in terms of world hunger, the environment, and vegetarianism.
- The links between food and the body, especially the social construction of obesity and thinness, and the links between gender and food.
- Critiques of the social consequences of genetically modified food.
- Food policy and issues of food regulation.
- The role of class and culture in food consumption.
40 units of study at1000 level.
Participation: Online participation
Written Assignment: Written Assignment
In Term Test: Exam (x 2)
Written Assignment: Annotated bibliography