This course examines the central place of cuisine and ecology in cultures around the world, with a focus on community growing, home cooking, food preservation, and experiences of gardens, restaurants, kitchens, and marketplaces, and sustainable foodways. Learning methods include interviews, field trips, sensory tasting and cooking, multi-media experiential learning, surveys, critical reading and writing.
Priority will be given to students enrolled in the Food Studies, Environmental Studies, Health Studies and Environmental Sciences Programs. Additional students will be admitted as space permits.
