Skip Navigation

SOCI315 - Food and Culture

Course Details

Course Code: SOCI315 Course ID: 3753 Credit Hours: 3 Level: Undergraduate

This course is a theoretical and empirical exploration of human food choices from an ecological, political and sociological perspective. Students will examine food taboos and cravings, with their social, ideological and biological sources. The course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption to include dimensions of individual, family, community and societal structures, as well as ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status. Choices of pets, insects and people as food choices are considered in their socio-cultural contexts. Social issues include the 21st century locavore and organic movements, community food production, malnutrition and hunger.

Course Schedule

Registration Dates Course Dates Session Weeks
08/26/19 - 01/31/20 02/03/20 - 03/29/20 Winter 2020 Session I 8 Week session
09/30/19 - 02/28/20 03/02/20 - 04/26/20 Winter 2020 Session D 8 Week session
10/28/19 - 04/03/20 04/06/20 - 05/31/20 Spring 2020 Session B 8 Week session
11/25/19 - 05/01/20 05/04/20 - 06/28/20 Spring 2020 Session I 8 Week session
12/30/19 - 05/29/20 06/01/20 - 07/26/20 Spring 2020 Session D 8 Week session

Current Syllabi

After you have completed this course, you will be able to:
CO1: Compare and contrast a wide diversity of foodways, cross-culturally.
CO2: Examine various theories used to explain different cross-cultural food customs
CO3: Summarize the importance of meat eating in various cultures
CO4: Compare and contrast cross-cultural perspectives and uses of milk
CO5: Differentiate the meaning various foods play in the cultural traditions and beliefs of peoples world-wide
CO6: Analyze a variety of religious, economic, medical and ecological reasons for the various different foods people choose to consume

Participation in classroom dialogue on threaded Forums is required. Forums are scheduled weekly and found in the Forums tab in the classroom. Initial Forum posts are due Thursdays, peer responses are due Sundays. Specific instructions and the grading rubric are located on each Forum.

This course includes Assignments. Instructions and specific grading rubrics are found under the Assignments tab in our classroom.

Tests & Quizzes:

This course includes Tests. Instructions are gound under the Tsts & Quizzes tab in our classroom.

Extra Credit:

Extra credit is not offered in this course.

NameGrade %
Forums 36.00 %
Forum 1 4.50 %
Forum 2 4.50 %
Forum 3 4.50 %
Forum 4 4.50 %
Forum 5 4.50 %
Forum 6 4.50 %
Forum 7 4.50 %
Forum 8 4.50 %
Assignments 32.00 %
Assignment 1: Food Memory 16.00 %
Assignment 2: Research Paper 16.00 %
Exams 32.00 %
Midterm Exam 16.00 %
Final Exam 16.00 %
Book Title: Food and Culture: A Reader, 3rd ed.-E-book available in the APUS Online Library and in the classroom in the Lessons section
Author: Carole
Publication Info: Taylor & Francis Group
ISBN: 9780415521048
Book Title: Why We Eat, How We Eat: Contemporary Encounters between Foods and Bodies - e-book available in the APUS Online Library & in the classroom in the Lessons section
Author: Lavis & Abbots
Publication Info:
ISBN: 9781409447252

Book Title:Various resources from the APUS Library & the Open Web are used. Please visit to locate the course eReserve.*

Previous Syllabi

Not current for future courses.