Elizabeth A. Madison
B CUSP 131
Various topics designed to respond to curricular interests and needs for first-year students. Offered: AWSp.
In this course we will examine issues related to production, selection and propagation of our food, from the perspectives of people who have become concerned about this essential piece of our everyday lives. We will examine food in many of its contexts: ecological, political, scientific, aesthetic, cultural and physiological. And we will explore the possibilities for an alternative gastronomic future.
Student learning goals
Identify several connections between consumer food choices and population health
Discuss the ecological implications of contemporary food production and distribution
Discuss disparities related to food production and distribution
Examine personal choices about food and nutrition and evaluate the economic, political, ecological and physiological consequences of these choices
Develop an awareness and understanding of interrelationships in our food web
General method of instruction
Discussion, but online and in the classroom. projects motivated by students' interests readings, video, and fieldwork
Class assignments and grading