This course introduces key multidisciplinary methods in the study of food, its production, distribution, and consumption. Uses approaches in the humanities and social sciences to understand the dynamics of the global food system, as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. Limited space is available for students who are not enrolled in the Collaborative Specialization in Food Studies.
|Instructors: Josee Johnson and Shyon Baumann|
|Date: Thursdays, 10am-12pm|
|Room: Rm 240, Dept. of Sociology, 725 Spadina Avenue, St George Campus|