Examines the social and cultural dimensions of food production and consumption through historical and cross-cultural lenses.
Historical reviews of Valerie Stull: Students report that quizzes are difficult and specific, often requiring full attendance and reading all assigned articles in their entirety to avoid failure.
All recorded terms · compare terms & instructors
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No course-specific feedback yet.
Rebecca Laurent is not listed in the provided reviews. Historical reviews for Nan Enstad describe her as making the course interesting and empathetic, though some students found her grading tough and the workload heavy with busywork.
JACK KLOPPENBURG is recorded teaching in Fall 2006, Fall 2008, Fall 2009, Fall 2010, Fall 2011, Fall 2012, Fall 2013. Recorded history may be incomplete and does not establish a future schedule.
NAN ENSTAD is recorded teaching in Spring 2020, Spring 2022, Spring 2023, Spring 2025, Spring 2026. Recorded history may be incomplete and does not establish a future schedule.
VALERIE STULL is recorded teaching in Spring 2024. Recorded history may be incomplete and does not establish a future schedule.
Recorded history may be incomplete and does not establish a future schedule.
Schedule loads here as you scroll.
| Section | Mode | Enrolled / capacity | Waitlist |
|---|---|---|---|
| LEC 001 | Classroom Instruction | 18 / 42 | 0 |
| LEC 001 | Classroom Instruction | 24 / 42 | 0 |
Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.
Historical reviews of Valerie Stull: Valerie Stull's course generates polarized reviews, with students describing her as either caring and flexible or an extremely tough grader who makes attendance mandatory for success.
Recent recorded grades — Spring 2024: 3.41 GPA, 72.2% A/AB (n=90 letter grades); Spring 2025: 3.47 GPA, 80.0% A/AB (n=30 letter grades); Spring 2026: 3.64 GPA, 88.9% A/AB (n=45 letter grades).
Historical reviews of Valerie Stull: Students report that quizzes are difficult and specific, often requiring full attendance and reading all assigned articles in their entirety to avoid failure.
Historical reviews of Valerie Stull: Frustrations include opinionated lectures, text-heavy slides that omit key details, and a final exam that differs significantly from previous quizzes.
Latest available · Spring 2026— not enough history to project Fall 2026.
Through Spring 2026
Latest available grades · Spring 2026 · all course levels
GPA
Higher than % of other courses in this group.
Course GPAs · red marks this course’s range
letter grades
More recorded grades than % of other courses in this group.
Typical course in this group: letter grades.
1283 courses over the same term, each with at least 30 recorded letter grades. Cross-listed courses count once. GPA is not a measure of difficulty or teaching quality. The typical course is the median by recorded grade count; tied values are not counted as lower. Grade counts describe course scale, not unique students or typical section size.
Descriptions compare GPA with this group’s average: at least 0.20 higher or lower; otherwise close to average. Section size uses median recorded enrollment: small up to 30, mid-sized 31–99, large 100+. Lectures and discussion/lab sections are described separately.
Descriptions, prerequisites, and recorded course offerings.
Observations at scan time; dates do not imply when a catalog change took effect.
Food, Culture, and Society
Recorded 2026-09-07Food, Culture, and Society
Recorded 2026-09-07[
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"title": "Food, Culture, and Society",
"credits_min": 3,
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]Original comments behind the course and instructor summaries.
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded model configuration, reasoning, and tool conversations.
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