FOOD, CULTURE AND SOCIETY
- Program: Sociology
- Course: Food, Culture and Society
- Course #: SOCI2130
- Credits: 3
Course DescriptionThis course explores how food production, distribution, preparation and consumption shape, and are shaped by, society. It emphasizes the historical roots of food systems, the relationship between food and culture and the social relations of global and local food markets.
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).
The following goals will be addressed in the course.
Specify different food histories
Define the role of food in culture
Compare patterns of food consumption
Identify environmental issues in food production
Recognize problems in food distribution
Exemplify food-based social movements
Identify issues with food technology
Contrast global and local food production
Describe current food trends