• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Page through
  • Glossary: page through the Glossary, pp. 285-323 and familiarize yourelf with the terms
    • this is your go-to source when you encounter terms and concepts that you do not understand
      
      
• The Language of Food, Dan Jurafsky
  • Page through

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Begin "Prologue": SETTING THE ANTHROPOLOGICAL TABLE, pp. XII-XXVII
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 1: "Introduction"

• Eating Culture, Third Edition, Gillian Crowther
  
  Finish "Prologue": SETTING THE ANTHROPOLOGICAL TABLE, pp. XII-XXVII
  • Glossary, pp. 285-323
  
  
• The Language of Food, Dan Jurafsky
  
  • Ch. 1: "How to Read a Menu"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 1: OMNIVOROUS DIETS AND CUISINES
    • Note Learning Objectives on p. 3 of Eating Culture.
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 2: Entrée

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 2: SETTLED INGREDIENTS: DOMESTIC FOOD ACQUISITION, pp. 32-61 
    • Note Learning Objectives on p. 33
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 3 "From Sikbāj to Fish and Chips"

Review for Midterm Exam

f2026 Wk 7 the Anthropology of Food Midterm Exam will be available from 12:01 a.m.Wednesday, 14 October 2026 to 11:59 p.m. (10:00 p.m. starting time),Saturday, 17 October 2026

NOTE: There will be at least one question in the pool from each of the assigned videos from Weeks 1-5, so be sure not to miss watching them. Video Listings

For after the Midterm Exam

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 3: MOBILE INGREDIENTS: THE GLOBAL FOOD SYSTEM, pp. 62-91
    • Note Learning Objectives on p. 63
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  • Ch. 4: "Ketchup, Cocktails, and Pirates"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Review
  • Note Learning Objectives for each chapter
    
    

• The Language of Food, Dan Jurafsky
  • Ch. 5: "A Toast to Toast"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 4: COOKING: KITCHEN MATTERS, pp. 92-123
    • Note Learning Objectives on p. 93
    • Glossary, pp. 285-323
      
      
• (optional, except for Packer Fans) AF Wk 8 Tim Roufs' article on Booyah
  • Direct Link to Tim Roufs' article on Booyah
    
    
• The Language of Food, Dan Jurafsky
  • Ch. 6: "Who Are You Calling a Turkey?"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 5: RECIPES: CUISINES DISHED UP, pp. 124-154
    • Note Learning Objectives on p. 125
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  • Ch. 7: "Sex, Drugs, and Sushi Rolls"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 6: EATING IN: COMMENSALITY, pp. 156-184
    • Note Learning Objectives on p. 157
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 8: "Potato Chips and the Nature of the Self"

• Eating Culture, Third Edition, Gillian Crowther
  
  
  • Ch. 7: EATING OUT: GASTRONOMY, pp. 186-215
    • Note Learning Objectives on p. 187
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 9: "Salad, Salsa, and the Flour of Chivalry"

• Eating Culture, Third Edition, Gillian Crowther
• Ch. 8: GLOBAL REALITIES: FOOD INSECURITY, pp. 216-243
  • Note Learning Objectives on p. 217
  • Glossary, pp. 285-323
    
    
• (optional, except for people who like "hot dish") AF Wk 12 Tim Roufs' article on Hot Dish
  
  • Direct Link to Tim Roufs' article on Hot Dish (optional, except for people who like "hot dish")
    
    
• The Language of Food, Dan Jurafsky
  • Ch. 10: "Macaroon, Macaron, Macaroni"

• Eating Culture, Third Edition, Gillian Crowther
  • Ch. 9: LOCAL RESPONSES: FOOD SECURITY, pp. 244-276
    • Note Learning Objectives on p. 245
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 11 "Sherbet, Fireworks, and Mint Juleps"

• Eating Culture, Third Edition, Gillian Crowther
  • "EPILOGUE": TAKEAWAY LEFTOVERS, pp. 278-284
    • Glossary, pp. 285-323
      
      
• The Language of Food, Dan Jurafsky
  • Ch. 12: "Does This Name Make Me Sound Fat? Why Ice Cream and Crackers Have Different Names"

f2026 Wk 14 Final Exam Submitted Question due by 11:59 p.m Sunday, 6 December 2026.

• Eating Culture, Third Edition, Gillian Crowther
  • Review for Final Exam
  • Glossary, pp. 285-323
    
    
• The Language of Food, Dan Jurafsky
  
  
  • Ch. 13 "Why the Chinese Don't Have Dessert"
  • "Epilogue"

• Eating Culture, Third Edition, Gillian Crowther
  • Review for Final Exam
  • Glossary, pp. 285-323
    
    
• The Language of Food, Dan Jurafsky
  • Review for Final Exam

f2026 Wk 13 (optional) Extra Credit Paper(s) due by Sunday, 22 November 2026

AVISO: Late Extra Credit Papers will not be accepted unless (1) arrangements for an alternate date have been arranged in advance, or (2) medical emergencies or similar extraordinary unexpected circumstances make it unfeasible to turn in the assignment by the announced due date. Why?
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NOTE: The Gradebook entry for Extra Credit requires that “out of zero” be used when setting up an Extra Credit assignment.