HEM 335 Food, Society, and Social Media

Overview of Course

What we eat, when we eat, and who we eat with matters. Food is more than a means of sustenance; it mediates social relations, transmits cultural values, and underlies a great deal of economic activity. In this course, we will draw on materials including print culture, media content, and oral history to explore how foodways—that is, the provision, production, preparation, and consumption of food—are constantly evolving and are also integral to our systems of culture and capital in the 21st century. Readings and discussions will focus on the ways that family, community, and the nation are both constituted by and reflected through culinary practices. We will consider the creation of food and meals, the work of food production and preparation, and the settings in which these processes occur, paying attention to gender, race, and social class. We will also learn about globalization and how colonial and migratory pathways were instrumental in developing culinary history in Asia, Africa, and Europe by tracing historical and global connections of trade for traditional dishes and ingredients at our ports. For example, chili peppers, discovered by European explorers in the Americas, are a defining ingredient in many Asian cuisines. The spice turmeric, originally from India, is now a staple of Moroccan tagines. And Chicken Tikka Masala, named a British national dish in 2001, was developed in Glasgow. Significant attention will focus on how social media and digital trends shape contemporary tastes and habits of food production and consumption across different world areas.