This course explores the multi-faceted nature of New York City as a cultural and economic hub for food and media. Food is never just something we eat, but in New York City food has taken on an increasing prominence in public life. Food shapes communities and is an increasingly important marker of social and cultural identities. Media of all types fuel and shape our connections to food. Tastes are defined; diets and food habits are promoted and demoted; food fortunes and food celebrities are made. How has New York City become so important to the business of taste? What goes on behind-the-scenes? Topics include: Food-related publishing and broadcasting; green markets, food trucks, and systems of supply and distribution; marketing; Chinatowns, diversity, fusion, and identity. Open to majors and non-majors including special students. Classroom instruction is supplemented by site visits, guest lectures, and field research.
