Dr. Amy Trubek
NFS 095: Farm to Table - Spring onlyCourse Description: We eat every day, but most of us know very little about the vast system of agricultural production, food processing, distribution, domestic and public cooking, and food retailing that influence each and every individual food choice we make. How did it develop? What are the cultural values and economic rationales that influence how it operates? What are the consequences of our present system for the health of individuals, communities, and the environment? This course will introduce students to our contemporary food system and the broad, interdisciplinary type of thinking required to make sense of it.
NFS 195: Food and Culture - Fall only
Course Description: This course will use discursive and kinesthetic approaches in order to understand the complex, varied, and important ways culture makes food and food makes culture. Culture is the sum of our every day unconscious decisions, all the unreflective common sense beliefs and actions that shape how we eat, dress, pray, learn and more. Thus if we want to understand “culture,” we need to experience and participate in such every day activities. In this class, cooking and eating will be our focus – a universal enterprise yet unbelievably varied and complex in what happens around the globe. Discussions, lectures, labs and tastings will guide us in our exploration of food and culture. Along the way we will consider food as a symbol, food as a marker of social hierarchy and individual identity, food as a part of religious and moral practices, and food as a result of environmental conditions. As part of the lab, students will learn basic cooking skills and the taste principles of several regions around the world.
NFS 295: Qualitative Research Methods - Spring only
Course Description: Coming soon!
Bison native to de l’Île d’Orléans outside of Quebec City!
Last modified May 19 2009 02:07 PM