NFDS
3505

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: December 18, 2022 (Sunday)

Seats Available: Yes

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: 2:06pm EST 2/7/2023

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