Course summary

Our MA programme in the Anthropology of Food offers you the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America. You will study the passage of food from plant to palate, and examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation, and consumption. You will also explore the role of food in human migrations and investigate the formation of regional and national cuisines. As well as examine food fears and food safety and concerns over ‘nutrition transition’. Debates over the impact of agricultural biotechnology on agrarian livelihoods and knowledge systems, as well as on the natural environment, are assessed. Movements toward organic agriculture, veganism and vegetarianism, fair trade, and slow food are also analysed. An anthropological approach to the study of food draws upon and challenges the perspectives of other disciplines, whether agronomy or nutritional science, economics or law, history or literature. This programme has a first-rate graduate employability record, with graduates moving on to find employment in food-related government ministries, international organisations, development agencies, or non-governmental associations.