REQUIRED

The course covers the great revolutions in food and agriculture from the origins of cooking to the globalization of food and agricultural chains. The focus of the course is global. Food and agriculture are studied as a theme across the centuries and as part of other historical events. The course includes the study of interconnections of food and agriculture from the past to the present. Themes to be studied include: impact of cooking and agriculture in building societies, the development of crops, and the impact of food and agriculture culturally, socially, and economically.

REQUIRED

Through study of texts in a particular genre (such as novel, short fiction, drama, poetry, essay), students learn how writers create within or outside formal conventions and traditions and how readers’ genre expectations shape their experience of texts.

REQUIRED

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REQUIRED

This course will help students explore the relationship of religion and food and develop your skills in ethical reasoning and application. We use food as an entry point to religious studies and ethical issues around food and food production. Through readings, in-class presentation, and hands-on experiences, we will investigate case studies from different cultures and historical periods. We will explore aspects of food ways such as cooking, farming, sacrifice, and display as they relate to belief and practices. This class will challenge you to move beyond easy notions of culture, religious authority, and identity and consider your own assumptions, ethics, and values.