240526 SE MM3 Diverse Food Economies (2024S)

In this course we will investigate the multi-faceted foodways of diverse food economies. Often rooted in a critique of mainstream food systems, promoters of diverse food economies aim to spatially and socially reembed food production, distribution, and consumption. Food security has become a priority in recent years (for development projects as much as in Western countries); also central are a commitment to sustainable food production and reduced food waste, healthy diets, subsistence production, and a moral economy of spatial and social proximity between producers and consumers. In this course we will investigate how diverse food economies can be a form of political engagement and social transformation but can also be the cause of, or heighten, social inequalities and tensions.

Students will engage with concepts in the anthropology of food and consumption, as well as classic theories in economic anthropology (on exchange, diverse economies, provisioning, etc.). Students are familiar with basic concepts and current discourses on the topics of the course and are able to discuss and critically assess them. Students develop and expand their academic research skills by independently researching a topic of their choice and presenting the results (written and oral). By reading and discussing academic literature, students practice their skills to engage with and understand academic writing. Through written reflections and group discussions, students improve their skills in independent and critical thinking.

Some inputs during classes (possibly including some audio-visual material), academic articles, discussions in class, reflection papers, poster presentation, written seminar paper.