Courses
NFS 095: Farm to
Table - Spring only
Course 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!