Spring 2027

Food, Culture, and Society

Examines social and cultural dimensions of food production and consumption using historical and cross-cultural frameworks, covering indigenous foodways, industrial systems, sustainable agriculture, and food justice.

no offering record for this termCredits unavailable
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 7

Past student reviews · Nan Enstad, Valerie Stull

One student criticized the workload as excessive busywork. Another reported that quizzes were difficult unless students attended lectures and read every article in its entirety.

What you’ll be able to do

  • Demonstrate knowledge about how the system of food production, distribution and consumption in the United States is organized, how it has changed, and how it is changing.

  • Understand the ways that technologies, globalization, and social movements have affected the food system.

  • Present clearly written, persuasive arguments in response to academic questions.

  • Prepare for and present in oral discussion by offering points with evidence.

  • Recognize, challenge and avoid false analogies, overgeneralizations, and other logical fallacies.

Source: UW Guide 1 UW Guide 2

Grade history

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average GPA
letter grades
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AB
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All recorded terms · compare terms & instructors

Prerequisites

Course map

None

  • None
C&ESOC/SOC 222 used by

“Used by” includes alternatives; linked courses may have other requirements. This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree
  • None

Professors

Spring 2027

No instructors recorded for this selection.

Historical instructors & teaching patterns

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.

Calendar & sections

Spring 2027

Schedule loads here as you scroll.

SectionModeEnrolled / capacityWaitlist

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections.

Meeting source records
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Student experience

the class

Past student reviews · Jack Kloppenburg, Valerie Stull

Students described the course as interesting and engaging, with one finding the discussion-based format exciting. Another student noted the content was necessary and worth taking.

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).

difficulty & workload

Past student reviews · Nan Enstad, Valerie Stull

One student criticized the workload as excessive busywork. Another reported that quizzes were difficult unless students attended lectures and read every article in its entirety.

Past student reviews · Valerie Stull

One student found Valerie Stull a tough grader with opinionated lectures, feeling she was disrespectful to those who disagreed. Another noted she removed specific quiz points from posted slides.

Topics

  • Indigenous, racial, and ethnic foodways
  • Industrialized food systems
  • Sustainable agriculture
  • Movements for food justice
  • Historical and cross-cultural analytical frameworks

Skills

  • Analyze the organization and historical changes in US food production, distribution, and consumption.
  • Evaluate the impact of technology, globalization, and social movements on food systems.
  • Construct clear, written persuasive arguments for academic inquiry.
  • Identify and critique logical fallacies such as false analogies and overgeneralizations.

Grades

Latest available · Spring 2026— not enough history to project Spring 2027.

average GPA
A / AB grades
letter grades
Instructor

Grade distribution · % of letter grades

A
AB
B
BC
C
D
F

Grades over time

Through Spring 2026

More grade details Grade mix, volume & source data

Where this course fits relative to

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.

About this comparison

1280 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.

Sources & history

UW–Madison

Catalog & offerings

Descriptions, prerequisites, and recorded course offerings.

Catalog observation history

Observations at scan time; dates do not imply when a catalog change took effect.

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Selected offering source records

No offering records for the selected term.

Raw records 
[]
Rate My Professors

Student reviews

Original comments behind the course and instructor summaries.

Read original reviews
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Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

Explore recorded grades
Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "c450caa38289e19ee6fa06b21792de2ef892a13a16ac0db5757ca7ad33d9560f",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}