SOC2075 — Food and Society
SOC 2075 - Food and Society SOC 2075 - Food and Society 3 Credits Provides an analysis of the social complexities of local and global food systems. The social and cultural nature of food and water as providers of life are examined from the family dinner table to global systems of agricultural production and distribution. Engaging in discussions of the environment, local and global production, consumption, and the social problems of hunger and obesity, this course examines individual and social relationships to food and considers social, structural, and cultural solutions to the pressing social problems interwoven in social systems of production and consumption. Special attention is paid to the impacts of environmental considerations and climate change on our food systems. Major Content Areas Global and international policies and politics that relate to food, water, and sustainability. Big agriculture and food production. Local, rural, and urban food production and homesteads. Grocery stores and food access. Patterns of consumption and identity. Environmental and climate change impacts and sustainability. Hunger and obesity. Intersecting impacts of food production with social institutions, identities, and inequalities of class, race, gender, and nationality. Learning