Course Description
Discipline(s):
Cultures & Societies of the World
/
Artistic, Interpretive, & Philosophical Inquiry
This course approaches food from various social science perspectives, focusing on historically and culturally variable forms of food production, exchange, preparation and consumption as the means through which both individual and social bodies are constructed and reproduced. We examine food and the environment; food and colonialism; the globalization of food and food production; food and identities; and food and bodies.
Looks like this course isn't being taught this semester.
Sort by "All" in the top right to see previous semesters.
