Food Cultures, Sex, and Gender
Women's and Gender Studies · 1.5 hrs Lecture | 1.5 hrs Seminar/Discussion
Offered: Fall and Winter Both
No prerequisites listed, you can take this course without prior coursework.
Where WGS-2270 counts
Counts toward 2 more as one option among several, not as a course you must take:
Read from the departments' own calendar pages, where 50 of 208 programs are only partly machine-readable, so treat these as a minimum rather than the full list. Confirm with an academic advisor.
Description
Using multidisciplinary and interdisciplinary perspectives, this course addresses how gendered analysis, including feminist, queer, postmodern, postcolonial, and critical race theory illuminates the cultures of food and food's complex relation to human societies. The course examines such topics as cross-cultural perspectives on eating behaviours; gender and food systems; recipes, cookbooks, and menus as texts; food and the body; social construction of culinary practices, beliefs, and traditions; politics of family and meals; psychological, cultural, and social determinants of taste; malnutrition, hunger and food security; food in fiction, film and art; social and cultural dimensions of food technologies; and the political economy of the global food system.
From the 2026-27 undergraduate calendar. Always verify details on WebAdvisor or with an academic advisor before registering.