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Postgraduate Module Descriptor

ANTM021: Food, Body and Society

This module descriptor refers to the 2022/3 academic year.

Indicative Reading List

This reading list is indicative - i.e. it provides an idea of texts that may be useful to you on this module, but it is not considered to be a confirmed or compulsory reading list for this module.

Basic reading:

Appadurai, Arjun (1988) “How to Make a National Cuisine: Cookbooks in Contemporary India,” Comparative Studies in Society and History 30 (1): 3-24.

Douglas, Mary (1991 [1966]) ‘The abominations of Leviticus’, in Purity and Danger (London: Routledge), pp. 42-58.

Fischler, Claude (2011) ‘Commensality, society and culture’, Social Science Information, 50 (3-4): 528-48.

Gill, Christopher, Tim Whitmarsh and John Wilkins, eds. (2009) Galen and the World of Knowledge (Cambridge).

Korsmeyer, Carolyn and David Sutton (2011) ‘The sensory experience of food’, in Food, Culture and Society, 14 (4): 461-75.

Lang, Tim and Michael Heasman (2004) Food Wars: The Global Battle for Mouths, Minds, and Markets (Earthscan).

Mintz, Sidney W. (2008) ‘Food and diaspora’, Food, Culture and Society 11 (4): 509-23.

Rozin, Paul (1999) “Food is fundamental, fun, frightening, and far-reaching,” Social Research 66 (1): 9-30.

Sobo, Elisa (1997 [1994]) ‘The sweetness of fat: health, procreation, and sociability in Rural Jamaica’, in Nicole Landry Sault, Many Mirrors: Body Image and Social Relations, New Brunswick: Rutgers University Press, pp. 132-154.

Warde, Alan (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity Culture. London: Sage.