Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Ecology of Food (LART-444)

3.0 credits
The purpose of this interdisciplinary elective course is to teach culinarians how to think critically about the food they serve and consume by understanding food as a product of a dynamic relationship between humans and nature. It explores questions related to our food supply such as where the food was grown, how it was grown, and what was involved in the processing and transporting of that food. The implications for nutrition and sustainability are also considered in this exploration.



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