Why do we eat what we eat? What are our food traditions? Where does our food come from and how is it produced? What are the institutions, policies, and cultural dynamics that shaper our eating habits? What are the costs and benefits- human, environmental, social, economic, political—of food production and consumption today? Are our methods of food production and distribution sustainable? What are positive solutions to the global food crisis?
This interdisciplinary course introduces students to food in relation to culture, science, psychology, history, politics, and socio-economics. This global seminar will include national, regional, and local guest speakers, documentary films, and experiential learning. The course is oriented around guest led topics and small group discussions. Student requirements will include reading, participating in discussions, and collaborative final projects.
