SOAS University of London

Overview

The MA in Anthropology of Food at SOAS University of London delves into the complex relationships between food and culture. This program investigates how food is categorized, produced, traded, prepared, and consumed, revealing insights into identity, power dynamics, religious practices, and social interactions. Additionally, it examines the connections between food, human experiences, and the broader environment, including non-human entities.

What you'll study

• Award: MA
• Duration: Typically 12 months full-time
• Credits: 180 credits (taught MA)
• Delivery: On-campus (SOAS, London)
• Language of instruction: English
• Assessment: A mix of essays, seminars, and a dissertation or capstone project

Programme structure (typical)

• Core research training: Ethnographic Research Methods
• Specialist food anthropology modules: Food, Place and Mobility; Diet, Society and Environment
• Theory and academic development: Contemporary Anthropological Theory
• Seminar-based learning: Food Forum Seminar
• Contemporary themes: Anthropology of Sustainability: Global Challenges and Alternative Futures

Dissertation / capstone

Students will undertake a significant independent research project (dissertation) grounded in anthropological methods, supervised by faculty members. Detailed dissertation requirements, including word count and submission guidelines, are provided by SOAS for each academic year.

Entry requirements

Applicants are typically required to hold at least a Lower Second Class undergraduate degree or its equivalent. Specific entry requirements may vary, so it's advisable to consult the university's official resources for the most accurate information.

Career prospects

Graduates of the MA in Anthropology of Food can pursue various career paths in academia, research, public policy, cultural organizations, and the food industry. The knowledge and skills acquired during the program prepare students for roles that address food-related issues on a global scale, including sustainability, food security, and cultural heritage.