| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Sociology and Social Anthropology |
| Lecturers in charge |
| Sin datos cargados |
| Met. Docent |
| Lectures and practical meetings discussing essays, films or looking for data on food. |
| Met. Avaluació |
| Final examination - - |
| Bibliografia |
| BOURDIEU, Pierre (1998) La distinción. Criterio y bases sociales del gusto, Madrid; Taurus. CARRASCO, Sílvia (1992) Antropologia i alimentació: una proposta per a l'estudi de la cultura alimentària, Barcelona; Publicacions de la Universitat Autònoma de Barcelona. CONTRERAS, Jesús (1993) Antropología de la Alimentación, Madrid; Eudema. CONTRERAS, Jesús (comp.) (1995) Alimentación y cultura: necesidades, gustos y costumbres, Barcelona; Publicacions de la Universitat de Barcelona. COMIN, Pilar i Bet FONT (1999), Consumo sostenible, Barcelona; Icaria, |
| Continguts |
| a) We want to develop a sociocultural view of food among the students. Therefore, they will be able to understand food as something related not only to dietetics, physiology and biology, but to cultures (symbolic framework of significance) and societies (setting of relations, power and structures). b) We wish the students to learn some conceptual and theoretical rudiments for a sociocultural view of food. c) We try to encourage the knowledge and learning by use of some methodological tools for the sociocultural study of food among the students. d) We try to impart a relative understanding of food and sociocultural reality among the students. This sight must permit them to understand the diversity of human meals and food and, also, the conception of the human body and its relationship with food. e) We want to develop an understanding of the value of a Socioanthropological view of food to comprehend and know the various alimentary practices of human beings. |