What is the transformative power of food and how did the invention of pottery contribute to innovations in cooking? We will look at how anthropologist Claude Lévi-Strauss’s culinary triangle analyzes three interrelated aspects of the food: raw, cooked and rotted and mechanisms of natural and cultural transformations of food. We will also examine how the evolution of ceramic pot fits into the cultural dynamic of culinary development and aesthetic expression. This class will incorporate collaborative activities using culinary experimentations and skillsharing.
This class may also be taken at the 4000-level. Please see prerequisites as listed below.
Delivery Method: Hybrid in-person and remote
Prerequisites:2000 level - none. 4000 level - One course in CAPA Food Studies or Environment/Ecology. Or permission by the faculty member.
Course Level: 2000-level
W 3:40PM-5:30PM, W 7:00PM-8:50PM (2nd seven weeks)
Maximum Enrollment: 12
Course Frequency: One time only
Categories: All courses , Advancement of Public Action , Ceramics , Visual Arts (VA)
Tags: community , Ceramic History , Food , storytelling , pottery , culinary practices , cooking