ANSC 114Food Cultures of South Asia
This course explores the diverse food cultures of South Asia, focusing on the ways food, spices, and beverages shape identity, social relations, and cultural heritage. It will place food practices in the context of food security, sustainability, inequality, nutrition, family, and kinship. Students develop projects focused on understanding the cultural and historical significance of a particular food dish or regional culinary tradition.
Prerequisites
From the catalog: “upper-division standing.”