: GS 120 :
Professor: Sara Black,
Kristen Adler
Day(s): Wed
Time(s): 10:00 a.m. - 12:00 p.m.
Credits: 3
Prerequisite(s): None
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Download Syllabus
Global Seminar: Food
Catalog Description
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 shape 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 course introduces students to food in relation to culture, science, psychology, history, politics and socio‐economics. This global seminar will include national and regional guest speakers, documentary films, and experiential/service learning. The course is oriented around guest led topics and small group discussions. Student requirements will include reading, journaling, and collaborative final projects.
Course Overview
TK
Materials and/or Textbook
- The Omnivore’s Dilemma, Michael Pollan.
- Notebook/journal (for dedicated use in this course)
- Weekly readings on reserve at OKL (electronic and hard copies available)
