Summer Spotlight: Food
This summer Ryan Andrews and Mara Horowitz will team-teach a course online called, Food. Here is a more complete course description:
Food preferences differ culture by culture, but food itself is at the center of life. This interdisciplinary course explores practices and politics of food production, consumption, and regulation locally and globally. After taking a historic and anthropological look at food practices across cultures that lead to agricultural revolutions, students examine how their food choices influence personal health, farmworkers, and animals. Students will also examine the environmental dimensions of food systems in the context of climate change, resource depletion, and food insecurity, as well as alternative sustainable strategies in response.
I asked the instructors some questions about the course and here are their responses:
What’s the most unusual thing you cover in your summer course?
I’m not sure if “unusual” is the best word for it, but we spend a lot of time covering how our daily food choices have a major influence on not only personal health, but the environment, farmworkers, and animals. Essentially, how we eat dictates the well-being of the planet.
How is taking your course online different from in-person?
The course is a mix of readings, lectures, videos, assignments, critical thinking, and discussions. The online format lends itself well as it allows the student time and space to consume information, process it, and then come up with a thoughtful response.
What one thing should students know (or find out) before signing up for your course?
Every bite we take is a vote. It’s a vote for how we want to treat soil, water, land, farmworkers, and animals. Essentially, how we eat plays a big role in shaping the future of the planet.
If you’re interested, do sign up for
CRN 20058 LBS3013