- Schedule of Classes - March 3, 2021 7:15PM EST
- Course Catalog - March 3, 2021 7:16PM EST
Course information provided by the Courses of Study 2020-2021.
What are the historical factors that have led to food insecurity? In this course, we consider examples from around the world to engage with that question. We address both food production, including the sustainability of agriculture and food processing, as well as distribution, including political dynamics and markets. While encouraging interdisciplinarity, this course draws mostly on environmental archaeology and history and examines the role that the humanities and social sciences can play in shaping and promoting solutions to food insecurity. We begin with readings from diverse fields to explore critical concepts, then address case studies in broad chronological order, starting with food and colonialism, and moving into the development of corporate agriculture, international development, and food-related social movements.
When Offered Fall.
Breadth Requirement (GHB)
Distribution Category (HA-AS, GLC-AS, HST-AS)
Credits and Grading Basis
4 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- W Online Meeting
- Sep 2 - Dec 16, 2020
Instruction Mode: Online
Disabled for this roster.