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Indiana University Bloomington
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Department of Anthropology College of Arts and Sciences
One Discipline, Four Fields

Anthropology of Food » Food Studies PhD Concentration

The Food Studies concentration is organized so that each student will draw on the diversity of knowledge of all anthropological subfields, while pursuing specialized training in one of the four traditional subfields.

Subfield and Inside Minor
Depending on the specific interests of the student, his/her field or major will be Archaeology, Social/Cultural, Linguistics, or Bioanthropology, with the Anthropology of Food constituting an inside minor within one of those subfields.

Advisory Committee
As required by their subfield, no later than the second year the student is responsible for establishing an Advisory Committee and meeting with its members. The Advisory Committee will include at least one member of the Anthropology of Food faculty. As required by the graduate college, an outside minor will be selected, in consultation with the advisory committee, preferably during the first year.

Course Requirements (equivelent to an external minor in Food Studies Anthropology, with the addition of one course in nutrition)

  1. Core Courses
    • ANTH E621 Food and Culture
    • ANTH B545 Nutritional Anthropology
  2. A minimum of 3 courses in the Anthropology of Food, one of which must be a methods course.
  3. The outside minor should be chosen in consultation with the student’s Advisory Committee, to complement the Food Studies concentration.

Qualifying Examination
The Ph.D. qualifying examination will follow the format of the subfield in which the student is enrolled. It is expected that in addition to the examination sections required for the anthropology degree, the examination also will include a section covering the Anthropology of Food. The format of the exam will be approved in advance by the committee.

Research Proposal and Research Committee
As soon as it is practical after admission to Ph.D. candidacy, potential members of the research committee will be identified, and the candidate will offer a detailed research proposal to that group. Only after thorough discussion of the proposal, and general agreement, will the research committee be formally appointed. Please see the departmental guidelines for all four major subfields on research committees in this Guide and page 13 of the University Graduate School Bulletin for the university requirements on research committees. In addition to these requirements, please note that the research committee for students in this concentration in the Anthropology of Food will, minimally, be composed of a chair, two additional faculty representing the major subfield and the inside minor subfield, and a representative of the outside minor department.

Program Coordinator
One member of the core faculty will serve as the coordinator for the program on a yearly, rotational basis. The main responsibility of the program coordinator will be to ensure that committees meet with new students and that advanced students have their committees in place.

Graduate Courses in Anthropology:

  • B545: Nutritional Anthropology
  • E600: Food and Famine
  • E621: Food, History and Culture
  • E600: Ethnobotany
  • E600: Land Use and Food Production
  • P380: Prehistoric Diet and Nutrition
  • P425: Faunal Osteology
  • E425: American Indian Subsistence
  • P600: Coffee Culture, Labor and Markets
  • P600: Paleonutrition
  • P600: Food in the Ancient World

Courses under development:

  • Money, Sex and Cooking ( Clark)
  • Archaeology of Food – (Sievert, Pyburn, King…)
  • Food, Culture and Ethnicity on the Steppes of Central Asia (Shahrani)
  • Easy to Digest: Food, Ethnicity and American Society (Royce)
  • Forest Foods (Brondizio)
  • The Memory of the Palate: Food, Religion and Identity (Bahloul)
  • Local Food and Sustainability in Global Context (Wilk)

Courses in othe Departments:

  • FOLK F540 Material Culture and Folklife
  • HPER N401 Community Nutrition
  • HPER N520 Food Chemistry
  • HPER N530 Advanced Human Nutrition
  • HPER N531 Medical Nutrition Therapy
  • HPER N532 Advanced Human Nutrition II
  • HPER N533 Medical Nutrition Therapy Application
  • HPER N536 Community Nutrition
  • HPER N617 Seminar in Nutrition Science
  • G4XX/5XX Global Change, Food and Farming Systems
  • SPEA E412/512 Risk Communication

Special Topics seminars in:

  • Biology (L410)
  • Central Eurasian Studies (U520)
  • Comparative Literature (C670)
  • East Asian Languages and Culture (E505)
  • Economics (E501)
  • Folklore (F755)
  • History (T500)
  • Latin American and Caribbean Studies (L526)
  • Near Eastern Languages and Culture (N695)
  • Political Science (Y657)
  • Religious Studies (R660)
  • Russian and East European Studies (R500)
  • Sociology (S660)
  • SPEA (E555)
  • West European Studies (W605)

Core Faculty:

Susan Alt Archaeology
Joelle Bahloul Sociocultural Anthropology
Eduardo Brondizio Sociocultural Anthropology
Gracia Clark Sociocultural Anthropology
Geoffrey Conrad Archaeology
Della Cook Bioanthropology
Kevin Hunt Bioanthropology
Frederika Kaestle Bioanthropology
Stacie King Archaeology
Sarah Phillips Sociocultural Anthropology
Anne Pyburn Archaeology
Anya Royce Sociocultural Anthropology
Laura Scheiber Archaeology
Jeanne Sept Archaeology
M. Nazif Shahrani Sociocultural Anthropology
April Sievert Archaeology
Catherine Tucker Sociocultural Anthropology
Richard Wilk Sociocultural Anthropology
Andrea Wiley Nutritional Anthropology

Faculty from other departments:

Christine Barbour Political Science
Rebecca Spang History
Victoria Getty HPER Nutrition
Fernando Ona HPER Nutrition
Alyce Fly HPER Nutrition
Diane Henshel SPEA
Vivian Nun Halloran Comparative Literature
Alice Lindeman HPER Nutrition
James Reidharr SoFA
Heather Reynolds Biology
Whitney Schlegel Biology
Pravina Shukla Folklore
Jim Biles Geography
Rinku Chowdhury Geography
Richard Nash English
Peter Todd Informatics, Cognitive Science