VIC326H1: The Material Culture of Food

This course explores the material cultures which form around food and foodways in contemporary culture. It looks at foods as objects of production and consumption and at the material landscapes (culinary tools, the geography of the kitchen and restaurant, the archives - recipes, cookbooks, menus - that home cooks or chefs use) in order to "expose" the social, cultural and political dimensions of cooking, entertaining and eating.

Prerequisite: 

Completion of 6.0 FCE

Exclusion: 

VIC229H1 taken in 2015-2016

Distribution Requirements: 
Humanities
Breadth Requirements: 
Thought, Belief and Behaviour (2)