Food, Environment, and Power
CRN
Course Number
Credits
Course Description
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, 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 justice.
Prerequisites
none
Materials Fee
Required Texts
Food and Society: Principles and Paradoxes, 2nd Edition. Amy Guptill, Denise Copelton, and Betsy Lucal. Polity Press, 2017.
Credit/Evaluation
To receive credit, student learning will be assessed through:
- Completion of reading and writing assignments
- Attendance and engagement during class sessions
- Narrative self and instructor evaluation of student work
S/NX grading, narrative evaluations.