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SOC2220 – Food, Culture and Society pdf

Credits: 3 (3/0/0)
Description: Meets MnTC Goal Areas 5 and 7. This course examines the social and cultural dimensions of the production, preparation and consumption of food. The course will include discussion of a wide variety of topics including food citizenry, sustainable food production, agroecology, hunger, food sovereignty, food choice and options, policy and legislation, social justice, and the interplay between food and gender, social class, race and ethnicity.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Define sustainable food production methods.
  2. Define industrial food production methods.
  3. Compare food consumption patterns across social class categories.
  4. Compare food consumption patterns across racial, ethnic, and cultural categories.
  5. Define the historical trends in American food production.
  6. Define contemporary trends in American food production and consumption.
  7. Discuss a variety of cultural approaches to food production and preparation.
  8. Explain the effects of policy and legislation on food production and consumption.
  9. Explain the power dynamics inherent in hunger, famine, and malnutrition.
  10. Describe barriers to food citizenship.
  11. Outline the equity and social justice issues regarding labor in food production and processing.
  12. Demonstrate mindfulness regarding personal choices and responsibilities in reference to food issues (food citizenship).
MnTC goal areas:
  • (5) History and the Social and Behavioral Sciences
  • (7) Human Diversity

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