Contemporary Food Controversies

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Contemp. Food Controversies

Fall 2018

Taught By: Andrew Smith

Section: A

CRN: 7545

Credits: 3

Everybody eats. Yet few understand the importance of food in our lives and the decisions we make each time we eat. This class will provide an overview of the industrialization of the U.S. food system, probe problems created by the industrial food system, and examine alternatives. Is organic food better for us, or is it just a fad of the elite? Are genetically engineered products "frankenfoods," or are they the key to feeding the planet? Does globalization destroy local culinary traditions or increase diversity? Can locally produced artisanal food ever replace industrial food in the world's most heavily populated urban centers? What do we really know about the relationship between nutrition and health? This course addresses political, economic, historical, social, and cultural dimensions of food. Guest speakers enliven our discussions of these fascinating topics.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 24

Enrollment Status: Open*

*Enrollment status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 8:07am 2/16/2019

Meeting Info:

Days: Thursday

Times: 6:00pm - 7:50pm

Building: Johnson/Kaplan 66 West 12th

Room: 601

Date Range: 8/30/2018 - 12/13/2018