This course investigates current transformations in the food systems and cultures of Tel Aviv under conditions of globalization and urbanization. How have produce, people and animals interacted to make life possible in modern cities and how have those interactions changed over time in Tel Aviv's history? What kinds of systems have been built to provide energy, bring potable water into cities, take sewage out, and provide clean air? As a course in new sensory urbanism this curriculum seeks to expand the traditional scope and range of the studied senses from sight (e.g. art, architecture [Bauhaus in Tel Aviv, *The International Style; The White City*) and sound (music), to smell, taste (the growing sense of new Israeli cuisine and its export to the world) and touch, so as to rethink what it means to be a modern urban subject engaged in the pleasures and powers of consumption. Through lectures, readings and field trips students will master established theories and concepts about contemporary urban food cultures and produce new knowledge of the same.
