FOOD FOR THOUGHT: AN INTERSECTIONAL APPROACH

Name: FOOD FOR THOUGHT: AN INTERSECTIONAL APPROACH
Availability: OutOfStock

GEN&WS 472

과목 설명

Approaches human relationships with food from micro to macro levels. Considers personal and interpersonal relationships with food, examining the social, cultural, and political meanings of food at various intersections of identity (gender, race, class, ability, age, etc.), and within different institutions such as family, education, and religion. Asks questions about personal/individual responsibility in relation to food, and the role of communities, municipalities, governments, and global entities in determining what people eat and how. Explores the gendered, raced, and classed politics of food systems; questions of sovereignty, sustainability, access, regulation, dissemination, and policy making. Examines the cultural, ecological, and economic implications of the ways food is perceived, produced, and consumed across cultures.

선수과목

Sophomore standing

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점

미보고

변화 계산 불가

수료율

미보고

변화 계산 불가

A 비율

미보고

변화 계산 불가

학급 규모

미보고

과거 데이터 대비 변화 없음

데이터 없음

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

THEORIZING INTERSECTIONALITY

GEN&WS 547

Critically examines important issues, questions, and debates regarding intersectionality or the notion that race, gender, and sexuality, and other terrains of difference gain meaning from each other. Materials include texts, films, and other multimedia resources drawn from an array of disciplines including sociology, critical race theory, history, political theory, and cultural studies.

FOOD ETHICS

MEDHIST/PHILOS 344

There are many ethical issues related to food production, distribution, consumption, and policy, including animal welfare, animal rights, vegetarianism and veganism, environmental impact, treatment of workers, prospects for agricultural reform, ethical responsibilities of corporate and industry actors, and labeling issues surrounding the use of genetically engineered foods. Some are more theoretical, such as which individuals affected by agriculture deserve direct moral consideration. Other are more practical, such as how to feed a growing global population. We will begin with a brief survey of ethical theories and methods of ethical reasoning, and then explore, from both personal and policy perspectives, several food ethics issues. Among the aims of the course are the goals of helping you think critically about the ethically relevant impacts of your own food choices and improving your understanding of ethical issues implicated in food systems.

CULTURAL ASPECTS OF FOOD AND NUTRITION

NUTRSCI 377

Exploration of cultural competency and humility as a factor in reducing nutrition-related health disparities, and an opportunity to foster community resilience within the United States. Analysis of how personal cultural perspectives can shape biases and stereotypes that can widen the health disparity gap. Principles of food and culture utilized to compare cultural perspectives of health and well-being, including influences of spirituality and religiosity on food choice and dietary patterns. Includes content collaborators and guest speakers from a variety of communities, and identities.

FOODWAYS

FOLKLORE 439

Explores artistic, social, sensory, and spiritual expressions through food that convey personal, group, and place-based identities, ethnicity, gender, and class in work and play. Reviews range of food writing and scholarly perspectives including culinary historical, structural-functional, and performance.

FOOD, CULTURE, AND SOCIETY

C&ESOC/SOC 222

Social and cultural dimensions of food production and consumption. Uses historical and cross-cultural analytical frameworks. Treats a wide variety of topics including indigenous, racial, and ethnic foodways, industrialized food systems, sustainable agriculture, movements for food justice.