RELG 019. First-Year Seminar: Religion and Food

Why do some people eat the body of their deity? Are pigs clean or unclean? Are mushrooms sacred beings? What is Soul food? Which is better, to feast or to fast? All of these questions are tied together by a common theme: they frame the relationship between food and the religious experiences of human beings. RELG 19 is an introduction to the Humanities via the academic study of global religions. The course centers around food as a point of entry to examine Christianity, Islam, Native American, Judaism, African, and Eastern traditions. We will discuss topics such as sacrifice, diet, fasting and spirituality, sacred vegetarian practices, and edible plants/spirits with class projects that include preparing and serving relevant food items and creating food-related forms. Field research trips and activities are included. This is a Speaking Associates Program (SPA) course.
1 credit.
Fall 2022. Chireau.
Catalog chapter: Religion  
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