Credit Points 10

Legacy Code 102347

Coordinator Geir Henning Presterudstuen Opens in new window

Description In 2021, this subject replaced by 102844 - Society, Culture and Human Diversity. Although people's lives vary significantly depending on ethnographic context, it is also through everyday practices and rituals that the universality of the human condition becomes most obvious. Close studies of how people create a living and make meaning of their everyday experiences in various contexts can thus provide valuable lessons about cultural difference as well as about what it means to be human, and is consequently a core aspect of anthropological inquiry. In this subject students engage with this overarching theme via ethnographic case studies as well as through inquiries into their own everyday lives.

School Social Sciences

Discipline Anthropology

Student Contribution Band HECS Band 4 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 2 subject

Pre-requisite(s) HUMN 1016

Restrictions

Students in programs 1667 Bachelor of Social Science, 1733 Bachelor of Social Science (Advanced) and 6023 Diploma in Social Science/Bachelor of Social Science must have successfully completed 40 credit points of Level 1 subjects.

Learning Outcomes

On successful completion of this subject, students should be able to:

1. Apply anthropological concepts to the description of social and cultural phenomena of the everyday
2. Analyse how everyday social behaviour and practice are shaped by cultural factors
3. Articulate some ways that everyday social practice may help us understand human cultures
4. Evaluate the concept of �ethe everyday�f through self-reflection
5. Apply anthropological theories to case studies
6. Utilise basic observational techniques in order to study aspects of everyday life

Subject Content

Theorising the everyday experience;
Belonging and homemaking; space and place;
Everyday communication;
Work, production and exchange;
Childhood and schooling;
Love and friendship;
Food as a cultural entity;
Understanding the human body/embodied experiences;
Understanding violence, illness and death;
Human/animal relations;
Conspicuous consumption;
Developing online identities and virtual communication.