COR 430 FOOD AND THE ENVIRONMENT
This seminar will study the environmental, social, and global dimensions of modern food production, focusing on major issues of American food culture, including industrial vs. sustainable food production, food safety, obesity and other health issues, fast foods, organic foods, meat vs. vegetarian diet, and the Slow Food Movement. Does America have a distinctive national cuisine? How has the American diet changed? What would a seasonal and regional cuisine be like? How has food production been globalized? What are the environmental implications of industrial food production? What is the future of food? This course is writing intensive. Open to students in the third or fourth year of study.
Course Types
Core Interdisciplinary Seminar