The course examines food in relationship to land and race in the context of the political 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.
Building upon readings, discussions, assignments and research framework of the course offered in the F20 semester, Geographies of Food: De-industrializing, Decolonizing and Re-indigenizing, this course puts emphasis on achieving an independent research-based project. Using food as subject or material, students can incorporate their own creative practices and methodologies of the visual arts to expose, describe and explain the hidden realities of politics of food through object making and/or cooking.
Delivery Method: Hybrid in-person and remote, with faculty in-person
Prerequisites:One CAPA Food Studies or related courses, or permission of faculty.
Course Level: 4000-level
Th 3:40PM-5:30PM, Th 7:00PM-8:50PM (Full-term)
Maximum Enrollment: 12
Course Frequency: Every 2-3 years
Categories: Hybrid In-Person and Remote , All courses , Advancement of Public Action
Tags: equity , Cartography , colonialism , Collaboration , Food Studies , Food Insecurity , Food Sovereignty , decolonization