This course explores familiar foods - from field to plate and microbiome - as plants, seeds, crops, comestibles, commodities, and nutrients. Case-studies select from chocolate, tea, coffee, sugar, grains, and produce. Topics include socio-cultural, socio-political, and nutritional transitions, evolving supply chains, and climate change impact on production and consumption.
Priority will be given to students enrolled in the Food Studies and Environmental Studies programs. Additional students will be admitted as space permits.
