Food and People

Undergraduate

An examination of the relationship between food and human culture through a biocultural framework. Students will examine social, economic, and ecological factors affecting, and affected by, food practices and systems. Global and local food production, preparation, processing, distribution and waste management, as well as social justice, gender, diversity, equity, and cultural competence are covered. Open to Nutrition majors and majors/minors of the Women’s and Gender Studies program, and Environmental and Sustainability Studies (ESST) students.