Building strong community support infrastructure is essential in the age of global pandemics as it has been during past emergencies and disasters. At this pivotal moment, communal kitchens can be reframed as vital, alternative social spaces to foster democratic learning. In this space we can regain the importance of cross-generational skillsharing and reclaiming community knowledge about food and commensality. We will examine how civic movements such as Comedores Populares in Peru and Mexico and The Young Lords in New York City understood food security as a core issue in creating community stability. This class will explore possibilities of developing effective relationship between Community Supported Agriculture (CSA) and Community Supported “Kitchen” (CSK) so that community members can collectively learn and teach how to prepare, preserve and serve the local and sustainable produce.
Learning Outcomes:
Delivery Method: Hybrid in-person and remote
Prerequisites:One CAPA course or permission by the faculty member.
Course Level: 4000-level
Credits: 2
M 3:40PM-5:30PM, M 7:00PM-8:50PM (2nd seven weeks)
Maximum Enrollment: 12
Course Frequency: Every 2-3 years
Categories: Advancement of Public Action , All courses
Tags: architecture , community , cooking , Food , kitchen , sustainable living , urban studies