Courses

Introduction to foods from various nationality groups through lectures, demonstrations, and field trips.

This course focuses on how the drinking of spirits shaped human history and expressed cultural values. Students will examine the relationship between beverages and power, exploring how the dynamic changed over time in response to evolving political, social, and religious institutions. To complement the historical perspective of how and why popular spirits changed over time,
students learn to mix and taste the cocktails being studied.

Explore how food is used as a tool in social movements across cultures and time. Course themes include food and revolutions, food as social resistance, weaponizing food and food as an apparatus for government policies. Students will learn that food can be both a force for change as well as oppression.

Examination of theoretical literature commonly employed and debated within the humanities and social sciences. Through the work of established social theorists and scholars, students explore on-going debates in traditional academic disciplines and understand their usefulness to recent scholarship in developing food studies.

Investigates the final stage 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.

Basic principles of winemaking, fermentation, tasting analysis, and grape/grain variety study with a practical overview of restaurant and retail beverage programming. Considers cultural, political, legal, and climate-related factors.