| Content: |
The contents of this course are the social dimensions of the food system, the origins of human livelihoods, the development of the modern food system, sociological approaches to food and eating, the social organization of food, the food family and community, the sociology and the anthropology of eating, changing perceptions of health, risks related to food, concerns and fears, regime, fat and body image, forms of choice and avoidance for food, unknown meanings of meat, vegetarian option, sugar and confectionary, food as cultural heritage, geographical marking. |