Soc of Food, Culture, and Soc

Catalog description

Introduces students to the sociological examination of food, culture and society both at the macro (institutional) and micro (individual) level-examining the social relations associated with the production, distribution, preparation and consumption of food and impact in society. Social, political, and spiritual aspects of food in ethnic and racial communities in the U.S. is explored. Topics to be examined range from colonialism and global food systems, indigenous knowledge systems, the material and cultural connections of food, food security and hunger; inequality, ethnic and immigrant food traditions, cultural identity, societal influences on food ranging from social institutions (family, work, diet culture industry, economy, religion, government, etc) to identities (personal and group) to social inequalities and social change. An intersectional, racial justice, decolonial, health at every size, and intuitive eating lens is used throughout this course.