Food Studies

Course Descriptions

Current Research in Food Studies
FOOD-GE 2000 10 hours: 1 points.

Contemporary Issues in Food Studies
FOOD-GE 2017 30 hours: 3 points
Survey and critical examination of the broad range of current economic, social, demographic, environmental, and ethical trends that affect the food system. Examples: global labor markets, international agribusiness, food biotechnology, global marketing.

Food Systems
FOOD-GE 2033 30 hours: 3 points
Surveys issues surrounding food production from an agricultural perspective. Students will gain an understanding of how agricultural production shifted from a Jeffersonian ideal to an industrial and political practicality. Topics include the agrarian ideal of the yeoman farmer, the ascendancy of markets and agricultural commodification, the politicization of agriculture and the farm bill, and sustainable agricultural systems.

Food Policy
FOOD-GE 2015 30 hours: 3 points
Analysis of the political, economic and social causes and consequences of food production, marketing and product development

Food and Culture
FOOD-GE 2191 30 hours: 3 points.
Study of the complex interactions between food and culture, by specifically analyzing how individuals, communities an societies identify themselves trough food. We explore the relationships between food and gender, socio-economics, race, and ethnicity

Nutrition in Food Studies
FOOD-GE 2215 30 hours: 3 points
An accelerated survey of basic principles of nutrition applied to food studies: nutrient functions, nutritional requirements, food composition, menu planning and assessment, food safety, dietary patterns, diet and health issues, dietary recommendations, food products for nutritional purposes. For students with no previous training in nutrition or health.

Food Markets: Concepts and Cases
FOOD-GE 2016 30 hours: 3 points
Explores the conceptual underpinnings of the distributive networks through which food travels from farm to table. Examines the relationships between markets, states, and society in their historical and contemporary forms. Employs case studies of how commodities travel through the food system at the local, national and international levels. Topics include: mass markets and niche markets; the culture of markets; reciprocity, exchange and redistribution; conventional and alternative supply chains.

Waste, Water and the Urban Environment
FOOD-GE 2036 30 hours: 3 points
Investigates the final stages of the food system, water and waste disposal, as it is manifested in the urban metropolis. This course also draws upon the historical underpinnings of the systems used to manage water and waste, but also the underlying issues of purity and contamination that these systems are also designed to address. Issues include water and waste in relation to changing landscapes and demographics, enmeshment in urban policymaking, and competing notions of environmentalism.

Food Systems: Advanced Topics
FOOD-GE 2034 30 hours: 3 points
Prerequisite: Food Systems I
Is a survey of issues surrounding food production from a processing perspective. Students will gain an understanding various forms of food processing and the issues that surround industrial food production.

International Food Regulation

FOOD-GE 2110 30 hours: 3 points
Examines the international legal and regulatory systems that affect global food production and distribution. The course also explores some debates over food regulation and how different countries approach these controversies and the variety of policy outcomes that result from these debates.

Food History
FOOD-GE 2012 45 hours: 3 points
Examination of food and diets from historical and international perspectives. Considers the origins of foods, the co-evolution of world cuisines and civilizations, the international exchange and spread of foods and food technologies following the voyages of Columbus, and the effects of the emergent global economy on food production, diets, and health.

Comparative Cuisines
FOOD-GE 2019 30 hours: 3 points
Examination of world cuisines and their influences on late 20th century North American food, meals, and menus. Students will analyze various cuisines from the perspective of geography, climate, colonialism, economics, politics, and culture.

Food Writing
FOOD-GE 2021 30 hours: 3 points.
Practical experience in writing reports, articles, pamphlets, and other informational materials in the student's primary area of interest in foods and nutrition, along with studies of classic readings in these fields.

Theoretical Perspectives in Food Culture
FOOD-GE 2205 30 hours: 3 points
Examining theoretical literature commonly employed and debated in food studies. Through the work of such established scholars as Freud, Elias, Foucault, de Certeau, Veblen, and Barthes, students will explore on-going debates in traditional academic disciplines, and understand their usefulness to recent scholarship in the developing field of food studies.

Research Applications
FOOD-GE 2061 30 hours: 3 points.
Theoretical and applied aspects of research design and data analysis and interpretation. Students learn how to professionally present a paper orally and prepare it for publication.