Food Geographies

3 cr · Undergraduate

This course provides a critical examination of the geographies of food at a variety of scales, from the body to the global. The course focuses on themes in three interconnected areas: 1) food production and the global food system from farm to plate including agribusiness and alternative food production and distribution models; 2) food consumption habits and beliefs and foodways as geographically contingent material culture; and 3) food (in) security and its relationship to health and wellbeing. This course is cross-listed with GEOG 3870 .