Sociology of Food

This course examines food and eating from sociological, cultural, historical, and semiotic perspectives. Students will explore how food functions not only as a biological necessity but also as a powerful social institution that shapes identities, relationships, communities, and systems of power. Through interdisciplinary engagement with contemporary scholarship, historical case studies, and practical experiences, such as a field trip to a local brewery, a visit to a community garden, and hands-on cooking workshops, students will investigate food as both an embodied experience and a symbolic system that reflects broader social, cultural, political, economic, and environmental processes. Particular attention will be given to Czech and Central European food cultures, their historical development, and their relationship to socio-political change in the region. The course will also introduce students to contemporary debates and innovations in food systems, including sustainability, alternative proteins, and emerging food technologies.