Course for Fall 2010
Department of the Study of Religion, Aarhus University
Instructor: Gabriel Levy
This course will explore the relation between food and religion through the idea that food practices and choices are a basic form of religion. We will look at the historical role of cooking and other food related revolutions, such as meat eating, had in making us human. Finally we will explore modern health, ecology, and religion based food movements (Kashrut, Halal, Ayurveda, biodynamic, etc…) from the perspective of the study of religion. Each week will examine at different theme:
1) History of food practices; 2) Food and ritual (and taboo); 3) Feasting and Fasting; 4) Food and gods (sacrifice, communion) 5) Agriculture and religion; 6) Consumption as religion; 7) You are what you eat; 8) Animals; 9) Ethics of eating; 10) Food and Meaning; 11) Food and identity formation; 12) Food and emotion
