Lori Blewett: blewettl@evergreen.edu
Photo Credits: Michael Abelman
Food and Culture: A Reader (1997) edited by Carole Counihan and Penny Van Esterik.
Rethinking Globalization: Teaching for Justice in an Unjust World. Edited by Bill Bigelow and Bob Peterson. 2002.
Course Description
Nations, subcultures, and even families unite and struggle around issues of food cultivation, distribution, and preparation. This course looks at the history, culture, and politics of food across cultures. Course activities will include seminar readings, films, group projects, workshops, student and faculty presentations, a local field trip, and an occasional cooking lesson. Student projects may include food in relation to the history of colonization, cultural identity, global nutrition, international labor, gender disparity, international economic institutions, or environmental sustainability.
9-5pm Saturdays
Course Assignments and syllabus
In addition to weekly
readings for seminar, students will complete two projects. A 7-10 page paper and presentation on
a particular food or crop, focusing on its history, production, and cultural
use. The second project (individual or group)
will focus on the larger food-related themes listed in the course description
above, culminating in a presentation to the class.
Course
Equivalencies
2 credits in “Food
and Culture”
And depending on the independent
project: 2 credits either in “Political Economy of Food”,
“Sustainable Food Systems”, “History of Food”,
“Cultural Anthropology” or other (!).
Food System Change: Case of Structural
Adjustment in Costa Rica
Special Expenses
$20 for food and reading
handouts
Note: STUDENTS MUST
BE ENROLLED BEFORE THE FIRST CLASS Saturday June 28th.
Special links to interesting websites