All Courses
FOOD-GE 2273 The History, Culture, and Politics of Drinking 1 Credit
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.
- Department: Nutrition and Food Studies
FOOD-GE 2013 The Roles or Food in Social Movements 3 Credits
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.
- Department: Nutrition and Food Studies
FOOD-GE 2205 Theoretical Perspectives in Food Culture 3 Credits
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.
- Department: Nutrition and Food Studies
FOOD-GE 2267 Understanding Foodways through Oral History 1 Credit
This course focuses on critical works in the field of food studies that rely on oral
history to analyze food within larger socio-cultural and political experiences. As an
interdisciplinary field of research inherently centered on sensory and cultural experiences, oral histories open up different pathways to understand food. In addition to mastering the existing body of knowledge using oral histories, students will conduct oral history interviews that will expand our academic understanding of foodways through the work of oral history.
- Department: Nutrition and Food Studies
FOOD-GE 2036 Water- Waste- & The Urban Environment 3 Credits
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.
- Department: Nutrition and Food Studies
FOOD-GE 2025 Wine and Spirits 2 Credits
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.
- Department: Nutrition and Food Studies