Courses

01:070:283 French Gastronomy and Global Food Culture

3 credits

An exploration of the cultural codes and socio-economic contexts that shape food practices in France and the US today. The course provides a comparative interdisciplinary perspective on contemporary issues such as technology and cultural identity, cultural heritage in a globalized world, food and migration, sustainable communities, food insecurity, food justice, and food sovereignty.

Meets Core Curriculum Requirements: CCO-1, HST-1