Syllabus/achievement requirements Autumn 2017

Syllabus is comprised of books and online articles.

Required books are purchased at Akademika bookstore or ordered from online booksellers, such as amazon.co.uk. Required books are also available at the University Library (provided the item is held).

Many of the online articles require that you use a computer within the university network. If outside the university network, open your web browser and go to UiO Network services

Books

Mintz Sidney W., 1996, Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press

Sutton David E. 2014, Secrets from the Greek Kitchen: Cooking, Skill, and the Everyday Life on an Aegean Island. Berkeley: University of California Press.

Online articles

Appadurai, Arjun 1988, "How to Make a National Cuisine: Cookbooks in Contemporary India," Comparative Studies in Society and History 30, 3-24.jstor.org

Bestor, Theodore C. 2001, “Supply-Side Sushi: Commodity, Market, and the Global City,” American Anthropologist. Vol 103, Issue 1, 76-95.onlinelibrary.wiley.com

Counihan, Carole M. 1984 “Bread as World: Food Habits and Social Relations in Modernizing Sardinia” Anthropological Quarterly, Vol. 57, No. 2, 47-59. jstor.org

Douglas, Mary 1972 “Deciphering a Meal” Daedalus, Vol. 101, No. 1, 61-81. jstor.org

Heath, Deborah & Anne Meneley 2007, “Techne, Technoscience, and the Circulation of Comestible Commodities: An Introduction” American Anthropologist. Vol. 109, Issue 4. 593-602. onlinelibrary.wiley.com

Hirsch, D. 2011, ““Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab” American Ethnologist Vol 38, issue 4, 617-630. onlinelibrary.wiley.com

Holtzman, Jon 2015, “Remembering Bad Cooks: Sensuality, Memory and Personhood” The Senses and Society Vol 5, issue 2, 235-243. tandfonline.com

Karrebæk, Martha S. 2012, ““What's in Your Lunch Box Today?”: Health, Respectability, and Ethnicity in the Primary Classroom” Linguistic Anthropology. Vol 22, Issue 1, 1 – 22. onlinelibrary.wiley.com

Lien, Marianne E. 2007, Feeding fish efficiently. Mobilising knowledge in Tasmanian salmon farming. Social Anthropology, Vol 15, Issue 2, 169-185. onlinelibrary.wiley.com

Meneley Anne, 2007, “Like an Extra Virgin” American Anthropologist, Vol. 109. Issue4, 678-687. onlinelibrary.wiley.com

Naguib, Nefissa 2006, “The Fragile Tale of Egyptian Jewish Cuisine: Food Memoirs of Claudia Roden and Colette Rossant” Food and Foodways. Vol 14, Issue 1. 35 – 53. tandfonline.com

Naguib, Nefissa 2016, “Humanitarian Pluralism: The Arctic Passage in an Age of Refugees” International Journal of Middle East Studies. Vol. 48, Issue 2, 337-381. Cambridge.org

Paxson, Heather 2010, “Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes” America Anthropologist, Vol. 112, Issue 3, 444-457. onlinelibrary.wiley.com

Pérez Ramona L. 2014, “Las fronteras del sabor: Taste as Consciousness, Kinship, and Space in the Mexico–U.S. Borderlands” The Journal of Latin American and Caribbean Anthropology. Vol 19, Issue 2, 310-330. onlinelibrary.wiley.com

Rouse, C. & Janet Hoskins 2004, “Purity, Soul Food, and Sunni Islam: Explorations at the Intersection of Consumption and Resistance” Cultural Anthropology, Vol 12, Issue 2. 226-249. onlinelibrary.wiley.com 

Solomon, Harris 2015, “The Taste no Chef can Give” Processing Street Food in Mumbai. Cultural Anthropology Vol. 30 Issue 1. 65-90. onlinelibrary.wiley.com

Terrio Susan J. 1996, “Crafting Grand Cru Chocolates in Contemporary France” American Anthropologist, vol. 96, issue 1. 67-97. onlinelibrary.wiley.com

Wilk, Richard R. 1999, “Real Belizean Food”: Building Local Identity in the Transnational Caribbean” American Anthropologist vol. 101, 2. 244-255. onlinelibrary.wiley.com 

Published May 10, 2017 2:58 PM - Last modified May 10, 2017 4:08 PM