Food, Environment, and Power

We all eat…but what are we eating, where does our food come from, and why should we care? This class combines gastronomy, the art and science of enjoying good food, with environmental aspects of food production and distribution. Other topics include globalization, corporate food, genetic engineering, nutrition, farm labor, and labels like “organic” and “local” food. We will investigate the intersections of food and power both as they manifested in history and the current landscape of food apartheid and sovereignty.