NUTR 200 3 - Food, Culture and Society

1.00

In this course, students will explore contemporary food-related issues through a cultural lens, organized by economic, geographic, and socio-cultural boundaries. Students will examine the historical and modern development of foodways in various cultural settings, and how food habits function beyond providing calories and sustenance. Particular focus will be on disparities in food access and concomitant health and social challenges, and the global political factors that result in these disparities, as well as the cross-cultural exchange of dietary practices, beliefs, & foods between the United States & countries throughout the world. The class is structured around experiential learning that engages cultural beliefs and practices of food production, preparation, and consumption.  Spring (Group I)