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Food is a fundamental human necessity, essential to the sustenance of the human body. At the same time, food may be associated with pleasure, passion, even luxury. Food is also essential to the social body. Who eats what, who eats with whom, and whose appetites are satisfied and whose denied, are all profoundly social dynamics through which identities, relationships, and hierarchies are created and reproduced.
The SOAS MA programme in the Anthropology of Food offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America. The programme asks students to trace the passage of food from plant to palate, and to examine who benefits, and who suffers, from
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Minimum upper second class BA degree (or equivalent) in the humanities, social sciences or natural sciences, or significant experience in a relevant food- and/or agriculture-related career.
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