Food and the Senses

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Food and the Senses

Fall 2022

Taught By: Nadia Berenstein

Section: A

CRN: 14116

Credits: 3

This course offers a critical, historical perspective on food and the senses by investigating the complex multisensory phenomenon of flavor. We will consider flavor in its various historical, social, aesthetic, and technoscientific dimensions, and ruminate on how this complex, intimate sensory phenomenon informs the contemporary US (and global) food system. The course begins by investigating how flavor is made into a scientific, cultural, and phenomenological object, focusing on how 20th-century industrial food and its associated sciences have reshaped the embodied experience of eating and the values and meanings associated with gustatory pleasure. In the second half of the course, we will take a closer look at contemporary food and nutrition controversies through the lens of sensory history and critical science studies. This is an interdisciplinary course, and readings derive from a range of disciplines, including science studies, anthropology, history, cultural studies, and sociology.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Modality: In-Person

Max Enrollment: 21

Add/Drop Deadline: September 12, 2022 (Monday)

Online Withdrawal Deadline: November 20, 2022 (Sunday)

Seats Available: No

Status: Closed*

* Status information is updated every few 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: 5:10pm 8/19/2022 EDT

Meeting Info:

Days: Thursday

Times: 9:55am - 11:45am

Building: Johnson/Kaplan 66 West 12th

Room: 602

Date Range: 9/1/2022 - 12/15/2022