Contemporary Food Controversies
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Level: Undergraduate
Division: The New School for Public Engagement
School: Bachelor's Program for Adults and Transfer Students
Department: Food Studies
Course Number: NFDS 2001
Course Format: Lecture
Location: NYC campus
Permission Required: No
Description:
Everybody eats. Yet few understand the importance of food in our lives and the decisions we make each time we eat. This class will provide an overview of the industrialization of the U.S. food system, probe problems created by the industrial food system, and examine alternatives. Is organic food better for us, or is it just a fad of the elite? Are genetically engineered products "frankenfoods," or are they the key to feeding the planet? Does globalization destroy local culinary traditions or increase diversity? Can locally produced artisanal food ever replace industrial food in the world's most heavily populated urban centers? What do we really know about the relationship between nutrition and health? This course addresses political, economic, historical, social, and cultural dimensions of food. Guest speakers enliven our discussions of these fascinating topics.
Course Open to: Degree Students