Consortium for International Studies | Evaluated Learning Experience
Sociology of Jewish Food Advanced SOC 105
Varies; self-study.
April 2025- Present.
Upon successful completion of the course, students will be able to: describe the foundations of Jewish dietary laws and the religious and symbolic roles of food in Jewish life; compare Ashkenazi and Sephardi culinary traditions across historical and regional contexts; analyze how Jewish food practices have evolved in response to migration, exile, assimilation, and cultural exchange; explore how Jewish food reflects social and religious values across various geographic communities; evaluate how nationalism, colonialism, postcolonialism, and globalization have influenced modern Jewish foodways; examine how gender, labor, and memory are expressed and transmitted through food; identify points of cultural overlap and conflict through Jewish food interactions with non-Jewish societies; and interpret and respond to scholarly texts and case studies on Jewish food with critical thinking and cultural sensitivity.
Major topics include Jewish dietary laws, religious and symbolic roles of food in Jewish life, and the historical reference of types of Jewish culinary choices. Students will enjoy a full analysis of the customs and sociological trends that govern Jewish food practices and influencers. The course is mainly textbook based with a final exam and multiple essay assignments.
In the upper division baccalaureate degree category, 6 semester hours in Sociology, Jewish Studies, Anthropology, History, or Religion (4/25 administrative review). NOTE: Credit should not be awarded for completion of both Sociology of Jewish Food SOC 103 and Sociology of Jewish Food Advanced SOC 105. *April 2025 – May 2025 was listed as Sociology of Jewish Food SOC 103.