This course will introduce students to social and cultural anthropology. Readings will combine elementary debates on culture with the following themes: economy & food, through which students will be introduced to different methods of doing sociology including functionalism, structuralism & materialism. Texts will include a mix of classical anthropological works with an emphasis on their relevance to contemporary social discourses. Students will understand the relevance and politics of doing sociology & anthropology in the context of cultural difference and will be aware of the ways in which culture is appropriated and transformed through discourse and practices.
Benedict, Ruth. Patterns of culture. Vol. 8. Houghton Mifflin Harcourt, 1934.
Said, Edward. Introduction “Orientalism. 1978.” New York: Vintage 1979.
Malinowski, Bronislaw. Argonauts of the Western Pacific: An account of native enterprise and adventure in the archipelagoes of Melanesian New Guinea. Routledge, 2002.
Mauss, Marcel, and Wilfred Douglas Halls. The gift: Forms and functions of exchange in archaic societies. No. 378. WW Norton & Company, 1954.
Polanyi, Karl. The great transformation: The political and economic origins of our time. Beacon Press, 1944.
Sahlins, Marshall David. Stone age economics. Transaction Publishers, 1972.
Counihan, Carole, and Penny Van Esterik. Food and culture: A reader. Routledge, 2013.
Appadurai, Arjun. “How to make a national cuisine: cookbooks in contemporary India.” Comparative studies in society and history 30.01 (1988): 3-24.
Counihan, Carole, and Steven L. Kaplan. Food and gender: identity and power. Vol. 1. Taylor & Francis, 1998.