Coursework is primarily based in the Departments of Anthropology and Geography. Both disciplines provide unique sets of skills and knowledge allowing you to see the interconnectedness between large-scale economic forces in food systems such as agriculture and food service and the daily lives of people who depend on these industries.
View Food Studies course descriptions in our Student Portal.
In a similar way, you will learn about food’s relationship to factors such as nutrition, health, environment, human biocultural traits such as taste, socio-economic factors, food availability and cost, and how cultural differences in terms of food taboos and preferences influence food systems and policy. Knowledge of these areas will also be directed towards a more complete understanding of the factors influencing human nutrition. A focus of the program is developing experts with the ability to enter the workforce and increase the sustainability of food systems within Indiana, the U.S., and beyond.
In this course, we discuss the political economy of food production, trade, and consumption on a global basis. We will take a cross-cultural and historical perspective on the development of cooking and cuisine in relationship to individual, national, and ethnic identity and relate cuisine to modernity, migration, and forms of cultural mixing and Creolization.
From connecting with the earth to changing the food system, this course digs into the narratives surrounding community gardens and community orchards. Explores topics like sustainability, food justice, and the pastoral roots of these projects. Utilizes multimedia, speakers from community projects, and class discussion.
The application deadline is April 1, 2021.
The College of Arts