RELS 260: Religion and Food

This course addresses the multitude of roles that food plays in so many religious traditions and the ways people use food to make sense of the world. Topics such as fasting, sacrifice, medicine, food laws, rituals and magic are addressed. This course introduces students to the study of religion, using food as an entry point. Through readings, lectures, slides, videos, and in-class discussion, the course investigates case studies from numerous countries and cultures, ancient and modem. Foodways such as cooking, farming, sacrifice, aesthetics, and display as they relate to myth, magic, ritual, healing, ethics, and doctrine will be explored throughout the semester. This class challenges participants to move beyond easy notions of culture, religious authority, identity and doctrine.