Examine London’s emerging global cuisine as a cultural phenomenon shaped by immigration. Through a historical lens, explore how dishes like fish and chips and chicken tikka masala became iconic British foods. Investigate the British Empire’s role in assimilating global cuisines and the cultural impact on affected communities.
Students will study European legislation promoting regional food products and recent challenges such as EU–UK fisheries disputes and Brexit’s effect on global cuisine. The course encourages creative thinking to address food banks, waste, obesity, animal welfare, and climate change, exploring sustainable solutions like organic farming and slow food
Department: Anthropology
Location: London
Semester: Spring
Credits: 3