Contemporary Food Controversies

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Contemp. Food Controversies

Fall 2019

Taught By: Alyshia Galvez

Section: A

CRN: 7950

Credits: 3

We all eat. Yet few of us understand the importance of food in our lives and the decisions we make each time we eat. This course reviews current controversial themes in food and the food system, including the ways the US food system has changed in recent decades. We will address specific questions that recur in popular debates: Is organic food better for us, or is it just a fad of the elite? Are genetically engineered products "frankenfoods" or the key to feeding the planet? Does globalization destroy local culinary traditions or increase diversity? Can locally produced artisanal food ever replace industrial food for huge urban populations? What do we really know about the relationship between nutrition and health? This course addresses political, economic, historical, social, and cultural dimensions in which culinary issues are embedded.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 22

Add/Drop Deadline: September 9, 2019 (Monday)

Online Withdrawal Deadline: November 17, 2019 (Sunday)

Seats Available: Yes

Status: Closed*

*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: 2:45pm 2/26/2020 EST

Meeting Info:

Days: Thursday

Times: 6:00pm - 7:50pm

Building: Johnson/Kaplan 66 West 12th

Room: 701

Date Range: 8/29/2019 - 12/12/2019