GEOG-G 369 THE GEOGRAPHY OF FOOD (3 CR.)
Promotes understanding of the history and geographic distribution of the world's food cultures. Focuses on the material aspects of food and food's relationship to society. Increases knowledge of food and cultures through reading, discussion and cooking.
1 classes found
Fall 2024
| Component | Credits | Class | Status | Time | Day | Facility | Instructor |
|---|---|---|---|---|---|---|---|
| LEC | 3 | 7103 | Closed | 3:00 p.m.–5:30 p.m. | W | SB 017 | Kalentzidou O |
Regular Academic Session / In Person
LEC 7103: Total Seats: 19 / Available: 0 / Waitlisted: 0
Lecture (LEC)
- COLL (CASE) S&H Breadth of Inq
- Above class requires waiver of liability
- Proper food-handling procedures must be followed
- A small portion of this class is reserved for seniors
- COLL (CASE) S&H Breadth of Inquiry credit
Course Description Food. It is something we all think about, talk about, and need. It connects us to our place and structures our daily lives. We grow it, fight over it, waste it, preserve it, and use it in celebrations. Geography of Food explores the connections between food and place, food practices as reservoirs of culinary knowledge, and dishes as signifiers of collective and individual identities. In our class, we will focus on food as cultural practice and we will examine how ingredients move through space to create places of meaning, i.e. eating practices that govern our societies and our everyday lives. During this semester, we will ask questions such as: Where did food ingredients originate? How does food get to your plate? How do people connect to food in their own cultures? What is the importance of cuisine in society? Which are some of the issues related to modern food consumption? Through readings, discussions, exercises, and cooking labs, you will have a foundational knowledge of the role of food and eating geographically, culturally, and historically. Since the class incorporates practical experience, you will also expand your culinary skills. Course Designations Geography of Food has a practicum/experiential learning component. Learning Outcomes Examine how culinary identities are shaped by geography and society Identify the historical processes involved in the movement of ingredients across space and time Practice what you learn in readings in cooking labs Learn to evaluate sources critically through guided reflections Write succinctly and clearly There are no textbooks for this class. All the readings will be available on canvas. Cooking: you are not required to be expert cooks; just to be eager to learn. I will make effort effort to respect your dietary preferences.
The College of Arts