Unit convenor and teaching staff |
Unit convenor and teaching staff
Unit Convenor
Eve Vincent
Contact via via email
W6A, 611
Wednesday 1pm-2pm or by appointment
Tutor
Lindy McDougall
Contact via via email
Tutor
Tomas Wilkoszewski
Contact via via email
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Credit points |
Credit points
3
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Prerequisites |
Prerequisites
ANTH150 or (12cp at 100 level or above) or admission to GDipArts
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Corequisites |
Corequisites
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Co-badged status |
Co-badged status
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Unit description |
Unit description
We all eat. But what, when, how, how much and with whom we eat is bound up with questions of cultural difference, gender and power. The study of food and eating has long held a particular fascination for anthropologists—from subsistence strategies to nutritional intake, from food taboos to the social rules that structure how people eat together. This unit introduces students to the idea that the everyday activities of cooking and eating are packed with economic, medical, political and cultural meanings. We will focus first on some classic anthropological work on eating as a social practice. Then we move to the concerns of contemporary anthropology, examining industrialised globalised food production, consumption practices and identity. Throughout this course we are concerned with everyday eating practices, exploring the extraordinary variety of food likes and dislikes in a range of ethnographic contexts. Not only will we talk about food, we will also come together to share food.
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Information about important academic dates including deadlines for withdrawing from units are available at https://www.mq.edu.au/study/calendar-of-dates
On successful completion of this unit, you will be able to:
All assessment items must be attempted in order for a student to pass this unit. Late reports and late essays will be penalised at the rate of 5 per cent per day. There is no late submissions of quizzes permissible.
Name | Weighting | Hurdle | Due |
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Tutorial Participation | 10% | Yes | Weekly |
Weekly Quizzes | 20% | Yes | Weekly |
Eating Experience Research | 30% | Yes | Weeks 8 and 9, in-class. |
Take Home Exam | 40% | Yes | Friday June 16 |
Due: Weekly
Weighting: 10%
This is a hurdle assessment task (see assessment policy for more information on hurdle assessment tasks)
Each week, you should prepare for the tutorial discussion by completing the required readings. You should arrive at class willing to engage in respectful discussion of the authors’ key points and arguments. It is especially useful to bring with you any doubts or confusion about the readings - the tutorial is your time to clarify the readings as well as the lecture content. You are expected both to make informed contributions to class discussions, and to listen to others' contributions. Please notify your tutor if you are going to be absent from a tutorial. You are expected to attend at least 80 per cent of tutorials over the course of the semester.
Due: Weekly
Weighting: 20%
This is a hurdle assessment task (see assessment policy for more information on hurdle assessment tasks)
Over the course of the semester you will be required to answer 10 short questions. One questions is released each week, it is based on the weekly readings. Your answer will be around 150 words in length. Each quiz will open at 9am on the Wednesday (as our lecture begins) and close at midnight on the following Sunday. Each quiz is worth 2 per cent of your overall grade in this unit. You will receive a grade out of ten for each quiz. Feedback on quiz answers will be provided at the beginning of each tutorial. Please make a time to consult with your tutor or lecturer if you want to discuss your weekly quiz results in more depth; we are more than happy to provide additional feedback on your answers.
Due: Weeks 8 and 9, in-class.
Weighting: 30%
This is a hurdle assessment task (see assessment policy for more information on hurdle assessment tasks)
This social research project will be undertaken as a group assignment (3-4 students). Groups will be organised in your Week 3 tutorial. Your group will choose a particular eating situation, whether it is dinner at home with a family, a celebratory meal, or dining in a cafe or restaurant. You will then produce a description and an analysis of this particular eating situation. Class discussions and lectures will direct your attention to considering issues such as: the physical layout of the chosen space; the social dynamics of the place: who sits where, who serves whom, and what and how they eat; the role of gender, ethnicised identities and/or class in this eating experience. The task is to closely observe an eating experience, and to provide some analysis of your observations based on the course material.
The in-class presentation will be worth 10 per cent of your overall mark in this unit. Each group will have up to 10 minutes for their presentation. Every member of the group will receive the same mark as long as they have equally participated in the process of conducting the research and presenting your findings. Creativity in style and media of presentation is encouraged for the in-class presentations.
On Wednesday May 17, each student will also submit a written report of not more than 1,000 words on their project (detailed instructions on the report will be provided). The written report will be will be worth 20 per cent of your overall mark in this unit: this is an individual assignment. Late submission of reports will be penalised - 5 per cent of the report grade per day.
Due: Friday June 16
Weighting: 40%
This is a hurdle assessment task (see assessment policy for more information on hurdle assessment tasks)
You will write two short essays of 750 words each, excluding references. Essay questions will be uploaded on Monday June 5 at 9am. Take home exams are due by 11:59pm on Friday June 16. Late submission of your take home exam will be penalised - 5 per cent of the assignment grade per day.
Weekly readings for this course are available through the library website. Search for 'ANTH203' under the 'unit readings' tab.
Lectures and tutorials are compulsory. Lectures are recorded, but listening online is no substitute for lecture attendance: I often show excerpts from films/documentaries/ads to illustrate key points, and these are not properly captured in the lecture recordings.
The following books are background readings for the course, and have been placed on Reserve:
Food and Foodways is a journal dedicated to the history and culture of food in different societies.
Week 1. Eating Together: Introduction to the Anthropology of Food
Wednesday March 1
Eating is a profoundly social experience, cementing or marking social intimacies, hierarchies and roles. In this lecture we will talk about the idea of 'commensality', the practice of eating together. We will explore the kinds of relationships and boundaries between people created through various meals: a Javanese feast called a 'slametan'; an everyday Chinese lunch in a Hong Kong eatery; an anthropologist's attempt to share a festive Christmas meal in the Kalahari desert. At this introductory lecture, the structure of the unit, its key themes, and the assessment items will be explained.
Required readings:
Further reading:
There are no tutorials this week. You should read the course outline thoroughly and familiarise yourself with the course assignments. If you have any questions please bring them to next week’s tutorial.
Week 2. Taste and Taboo
Wednesday March 8
Ever eaten spiders? Perhaps. Seaweed? No doubt. Raw meat? Guinea pig? Pigs trotters? Kangaroo?
Why do some cultures regard certain foodstuffs as disgusting, while others regard these same items as highly desirable delicacies or as everyday foods? How do we learn about these categories? What explains the different cultural categorisations of the same edible items? We will read two authors, Mary Douglas and Marvin Harris, who disagree with each other in their attempts to answer these questions, which are fundamental to the anthropology of food.
Required readings:
Further reading:
Week 3. The Man-Eating Myth and Mortuary Cannibalism in the Amazon
Wednesday March 15
Was anthropophagy -the consumption of human flesh- a sanctioned practice in certain societies, partaken of for specific cultural reasons? What might it mean to lovingly ingest part of the body of a deceased family member? Or is cannibalism a myth, generated so that one culture can differentiate itself from others it sees as inferior? What role does colonialism and contemporary expressions of racism have to play in all of this?
Required readings:
Film: Kuru: The science and the sorcery (2009) Rob Bygott
Further reading:
Week 4. Gendered Symbols, Gendered Roles.
Wednesday March 22
Studying food inevitably involves studying gender relations. We will talk, first, about the symbolic associations that certain foods themselves have – foods and also drinks come to symbolise the qualities which a particular culture associates with masculinity, and the qualities a particular culture associates with femininity. These symbolic associations vary across cultures. Second, we will talk about gender and the allocation of certain roles surrounding food production, cooking, shopping and serving.
Required reading:
Further reading:
Week 5. Entangled commodities: sugar and coffee
Wednesday March 29
How did sugar come to be so ubiquitous, and why do we continue to eat it even while knowing it is bad for us? This week we will discuss the way a single commodity such as sugar or coffee might be used to reveal complex entanglements. The history of the trans-Atlantic slave trade and the use of indentured South Sea islander labour in the Queensland sugar fields; the spread of sugar into a nutritionally deficient English working diet; the use of sweetness to mark the new rhythms of industrial capitalism and the boundary between work and rest; the current status of sugar in Western diets are all intertwined in our exploration of the sweet stuff. In the second half of the lecture we will turn our attention to the rise of cafe culture and the way food preferences express and reflect social class; the nature of the relationship between rural coffee growers and urban consumers; globalisation, commodity chains and debates about economic regulation of global markets.
Required Reading
Extended reading:
Week 6. High Food, Low Food, Fast Food, Slow Food
Wednesday April 5
This week will move forward in time from the early emergence of industrial capitalism to the rise of the industrialised global food system in the post WW2 period. We will cover the centrality of corn in the American food chain, the rise of fast food, and industrialised methods of animal slaughter. We will also talk about the labour practices associated with industrialised food production, focussing on Australia's Seasonal Workers Program. In the second half of the lecture, we shift our attention to various food movements that have emerged as a response to this system. What is the relationship between pleasure, eating and time, according to the Slow Food movement? And why does Julie Guthman, a critic of both the industrialised food system and the organic movement, describe the alternative food movement as 'unbearably white'?
Required reading:
Further reading:
Week 7. Obesity: public health problem, source of 'fat pride', cause of 'slow death'?
Wednesday April 12
Since the 1990s, the Australian media has talked of an obesity crisis. We will discuss various lenses through which to view these bigger bodies and (through which people with bigger bodies view themselves). Curves, fat, cellulite - all are attributed different status across cultures and within cultures. Honing in on Australia, we will canvass a public health perspective; the issue of socio-economic disadvantage, urban lives and the unequal distribution of obesity related illness across geographic spaces; the rise of a 'fat pride' movement, which challenges fat shaming and reclaims a range of body sizes as a source of beauty and pleasure; and cultural theorist Lauren Berlant's notion of 'slow death'.
Required reading:
Further reading:
April 11-28: Mid-semester recess, no lectures or tutorials
Week 8. Eating the Other? Food, Ethnicity and Australian Identity
Wednesday May 3
Another year, another lamb ad. This year, however, Meat and Livestock Australia depicted Aboriginal people hosting a beach BBQ for successive waves of 'boat people', drawing criticism from both Indigenous figures and those who interpreted the ad's inclusive representation as a threat to white Australian identity. Why is meat so central to constructions of Australian national identity? This week we will challenge and enrich a popular account of Australian food culture, which leaves little room for Indigenous food practices and which assumes that a monocultural Anglo diet changed only in the post WW2 period. We will think critically about the understanding of Indigenous people as 'hunters and gatherers' and about the terms of cosmopolitan multicultural food consumption.
Required reading:
Further reading:
Week 9. The Andean diet and ethnomedical concepts of health and disease
Wednesday May 10
Guest lecturer: Freya Saich. Freya completed a Master of Research (Anthropology) at Macquarie and will share with us her experience of conducting research into malnutrition in an Andean community in Peru.
Required reading:
Week 10: No lecture or tutorials. Eating Experience Research report due Wednesday May 17.
Week 11. Hunger
Wednesday May 24
According to United Nations Food and Agriculture Organisation estimates, about 795 million people of the 7.3 billion people in the world, or one in nine, 'were suffering from chronic undernourishment in 2014-2016'. Global hunger is a serious issue, however it is not our exclusive focus this week. We will explore a broad range of settings and scenarios in which people go hungry. Anthropologist Megan Warin conducted ethnographic research with anorectics undergoing treatment, in order to understand the meanings they attributed to their own bodies. We will also read about a series of Turkish political prisoners' hunger strikes and learn more in the lecture about the history of the hungry body as a political weapon. We are not seeking to compare these experiences of hunger but to learn more about why hunger forms part of the human experience even in societies where access to food is not considered a problem.
Required reading:
Further reading:
Week 12. Kitchens, cooking and the senses.
Wednesday May 31
Guest lecturer: Dr Lindy McDougall
Readings TBA.
Bring food and/or recipe books to your tutorial to share with your classmates. Do you have a story about that food? Does it evoke a particular personal memory? Does it link you more generally to a place or collective experience? How did you learn to cook it?
Week 13: Course Overview
This week looks back over the course, drawing together key themes of disgust and desire; boundary making; interconnectedness and entanglements; food and gender, class and ethnic identities; the social relations that surround food; hunger, protest and exploitation.
This week's tutorials will assist you in the writing of your take home exam.
Macquarie University policies and procedures are accessible from Policy Central. Students should be aware of the following policies in particular with regard to Learning and Teaching:
Academic Honesty Policy http://mq.edu.au/policy/docs/academic_honesty/policy.html
Assessment Policy http://mq.edu.au/policy/docs/assessment/policy_2016.html
Grade Appeal Policy http://mq.edu.au/policy/docs/gradeappeal/policy.html
Complaint Management Procedure for Students and Members of the Public http://www.mq.edu.au/policy/docs/complaint_management/procedure.html
Disruption to Studies Policy (in effect until Dec 4th, 2017): http://www.mq.edu.au/policy/docs/disruption_studies/policy.html
Special Consideration Policy (in effect from Dec 4th, 2017): https://staff.mq.edu.au/work/strategy-planning-and-governance/university-policies-and-procedures/policies/special-consideration
In addition, a number of other policies can be found in the Learning and Teaching Category of Policy Central.
Macquarie University students have a responsibility to be familiar with the Student Code of Conduct: https://students.mq.edu.au/support/student_conduct/
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