INSTRUCTOR: Gretchen Scharnagl
SCHEDULE: Monday, Wednesday 11:00AM – 12:15PM
Chew on this! Our aesthetics, values and authority are stuffed with food. This course will be a tasting of food as image, a savoring of feasts as ritual, while digesting current cultural food trends and the health impacts of various dietary habits. A healthy serving of the politics, human movement, and conflicts, over which the scarcity or abundance of food has influenced, will be dished out during the year. Humans have been influenced by their food from subsistence to culinary delicacy foraging to domestication of crops and famine crises. Students will sample specific foods such as coffee, chocolate, and salt and more through readings, films, and visits to local museums. Students will present an abundant banquet of research projects on a wide range of food topics from cannibalism to food waste. In keeping with a course that includes edible art and feast as ritual, the students will cook up at least one feast per semester.