The course examines food in relationship to land and politics in the context of the history of colonialism. We will explore indigenous voices within the theoretical framework of food sovereignty issues and the industrialized global food system. This is a transdisciplinary research-based class that investigates less obvious factors relating to space/place, heritage, cultural identity, bodies and sense of self in the politics of food. The class activities and assignments will incorporate various creative and collaborative methodologies of the visual arts, culinary practices and civic engagement.Delivery Method: Hybrid in-person and remote
Prerequisites: One course in CAPA Food Studies or Environment/Ecology. Or permission by the faculty member.
Course Level: 4000-level
M, 6:30PM-10:10PM, W 1:40PM-5:20PM (1st seven weeks)
Maximum Enrollment: 12
Course Frequency: Every 2-3 years
Categories: All courses , Advancement of Public Action
Tags: colonialism , Food , food sovereignty , decolonization , food system