Geography of Food

GEOG 1096 Geography of Food
The Official Description:
This geography course examines the origins of various foods, their geographic role in human history and diets, as well as their cultural aspect in societies. How and what we eat defines who we are as a people, so what does our food say about us? This course looks at the state of food in the world today, particularly in the U.S., and the role of agriculture in our economy, environment, society, and its sustainability in a changing world.

Chile peppers originated in South America, and today they can be found growing on every continent. Why do we like this spicy plant so much?

Why is the food we eat today considered part of our culture?

We identify ourselves by the food we eat, and it reminds us of our parents, grandparents, and our history and background.

•    - Why do we cook our food? Is it just for taste? Or is there something more?
•    - Why don’t we eat bugs for breakfast? What about Paleo Diets?
•    - Is the U.S. really the “Breadbasket of the World”?
•    - What do people in other countries eat?
•    - How does our food get to our plate today?
•    - Can our current methods of food production continue to feed the world?
•    - What is Agricultural Biodiversity?
•    - What is your Foodshed?
•    - How do we eat sustainably?
•    - What national and international policies will affect our food tomorrow?
•    - What is Slow Food? How and why did that movement start?

If you are interested in where your food came from, grab a fork and sign up!

This class will be an ONLINE class, meaning you will access it using Blackboard Learn.
Online classes are ONLY for students with good to excellent Internet accessibilty.
Some voluntary field trips may be assigned, so you may have the opportunity to meet with others in the class.

REQUIRED TEXTBOOKS: