Note: Course details for Summer 2019 will be available on December 15. The courses below were offered in Summer 2018 and can serve as a guide to what is typically offered.
Anthropology of Food
MET ML 641
What can food tell us about human culture and social organization? Food offers us many opportunities to explore the ways in which humans go about their daily lives from breaking bread at the family table to haggling over the price of meat at the market to worrying about having enough to eat. Food can also tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe and the ways in which a fruit like the tomato transformed the culinary culture of European nations. In this course we consider how the anthropology of food has developed as a subfield of cultural anthropology. We also look at the various methodologies and theoretical frameworks used by anthropologists to study food and culture. 4 cr.
Fundamentals of Wine
MET ML 651
Suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of the course, students will be able to exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; correctly taste and classify wine attributes; understand general principles of food and wine pairing; and comprehend the process of grape growing and winemaking. 2 cr.
Food and Visual Culture
MET ML 671
An extensive historical exploration into prints, drawings, film, television, and photography relating to food in the United States and elsewhere. Examines how food images represent aesthetic concerns, social habits, demographics, domestic relations, and historical trends. 4 cr.
MET ML 704
Topic for Summer 2018: Survey of the Wines of Tuscany. This survey course provides students with a thorough knowledge of the wines of Tuscany and the history, culture, and geography that supported and continues to support the development of the Tuscan wine industry. Students will experience the sensory aspects of many Tuscan wines through tutored tastings led by Bill Nesto. They will learn how the Tuscan wine industry has had a pivotal influence on the Italian wine industry and how it has influenced world markets. 2 cr.
Food and the Senses
MET ML 715
An interdisciplinary exploration of the sensory foundations and implications of food. Studies the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions, and theories is key to understanding a vast array of food- related topics; including cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability, and terroir. 4 cr.