2024-2025 Academic Year

Fall 2024

FDST 201 Introduction to Food Studies
This course introduces students to Food Studies, an interdisciplinary field that examines food through biological, cultural, ecological, economic, and other perspectives. We will treat questions of hunger, food production/procurement, inequality, ecology, food labor, health, including psychology, and the diversity of ethical, cultural, and spiritual meanings regarding food. The course will include opportunities for students to engage in active observation, experimentation, and hands-on learning through community partnerships and the College Farm. Students will encounter reading/viewing assignments from a wide range of disciplines. This course will also be open to students who do not intend to complete the Food Studies certificate but would simply like an interdisciplinary understanding of the workings of food.

Spring 2025

SUST 200 Intro Sust Food Prod Syst
Cross-listed with FDST 250-02. Permission of Instructor Required. Part of the Green Cuisine Mosaic. This course aims to provide students with a foundational understanding of innovative food production models from soil to fork. Students will explore theories and practices of sustainable food production, in addition to the role of consumers in the food system. Food and agriculture will be viewed from a standpoint of sustainability in comparison with conventional systems, using United States agriculture for contextual examples that will sometimes mirror and sometimes contradict what can be found in France. Topic areas like ecological land management, resource sharing, and local food models will be explored from a variety of angles to gain an understanding of how factors of human culture, geography, and innovation influence French systems of food production and consumption. Woven into the course will be hands-on learning opportunities affording students an immersive experience in this dynamic field of food studies. Students can expect to spend time learning on campus, at the College Farm, and other regional locales. While in France, students will visit venues that exemplify cutting-edge approaches to food production plus learn about how cultural preferences shape how food is grown, prepared, and consumed.

FDST 250 Intro Sust Food Prod Syst
Cross-listed with SUST 200-01. Permission of Instructor Required. Part of the Green Cuisine Mosaic. This course aims to provide students with a foundational understanding of innovative food production models from soil to fork. Students will explore theories and practices of sustainable food production, in addition to the role of consumers in the food system. Food and agriculture will be viewed from a standpoint of sustainability in comparison with conventional systems, using United States agriculture for contextual examples that will sometimes mirror and sometimes contradict what can be found in France. Topic areas like ecological land management, resource sharing, and local food models will be explored from a variety of angles to gain an understanding of how factors of human culture, geography, and innovation influence French systems of food production and consumption. Woven into the course will be hands-on learning opportunities affording students an immersive experience in this dynamic field of food studies. Students can expect to spend time learning on campus, at the College Farm, and other regional locales. While in France, students will visit venues that exemplify cutting-edge approaches to food production plus learn about how cultural preferences shape how food is grown, prepared, and consumed.

ECON 500 Green Cuisine
Cross-listed with FDST 500-01 and FREN 500-01. Part of the Green Cuisine Mosaic.

FDST 500 Green Cuisine
Cross-listed with ECON 500-02 and FDST 500-01. Part of the Green Cuisine Mosaic.