The study of food and eating has a long history in anthropology, beginning in the nineteenth
century with Garrick Mallery and William Robertson Smith. This review notes landmark
studies prior to the 1980s, sketching the history of the subfield. W
Note: this syllabus is not a contract. This syllabus is subject to further change or revision, as
needed, to best realize the educational goals of the course. Necessary revisions will be
announced in class or on course materials with fair prior notice.