HOST 175 - Food, Culture, & Politics

5 Credits

This course considers socio-cultural dimensions of food from the dawn of agriculture to the present. The class explores topics such as the juxtaposition between food, society, and identity, organic vs. conventional foods, genetically modified organisms (GMOs), agriculture’s role in climate change, chronic hunger, obesity, seed property rights vs. food sovereignty, foreign aid, and the U.S. food policy process. There will also be an investigation of best practices with a focus on sustainable and environmental approaches to land use for foods.

Fees

Quarters Typically Offered
Summer Day
Fall Day
Winter Day
Spring Day

Designed to Serve This course is designed for learners interested in food, sustainability, societies, culture, and foundational elements of politics. The course also touches on environmentalism, food security, and permaculture.
Active Date 20230328T10:33:49

Grading Basis Decimal Grade
Class Limit 24
Shared Learning Environment Yes
Contact Hours: Lecture 55
Total Contact Hours 55
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
ProfTech Related Instruction

Human Relations

Course Outline

Local, regional, global, and socioeconomic integration and interdependence of food systems
Geography as a precursor to socio-cultural attributes
Ecological implications of food
Food and climate change
Labor issues in food
National food security and sovereignty
Food from nowhere vs food from somewhere (e.g., Farm to Fork, Garden to Table, Slow Food Movement, Sustainability)
Activism in societies and cultures

Student Learning Outcomes
Learners will describe contemporary and historical sociocultural perspectives around food production, distribution, consumption, and disposal.

Learners will explain contemporary sociocultural changes in economic patterns related to food systems.

Learners will examine points of interconnectedness through food systems.

Learners will compare the global forces that propel change in the food system.

Learners will explain food concepts and their importance in sustainable communities and food security.

Learners will interpret societal and cultural nuances stemming from geography.