FOOD, CULTURE AND SOCIETY

  • Program: Sociology
  • Course: Food, Culture and Society
  • Course #: SOCI2130
  • Total Credits: 3

Course Description

This is a course about the social relations of our food system: how we produce, distribute, prepare and consume our food. Students will explore topics of culture, identity, and history as well as the effects of our food system on public health, social inequality, and the environment on both a local and global level. Students will also explore alternatives to the current food system.

Course Evaluation

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.

Disability Services

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).

Course Goals

The following goals will be addressed in the course:
Explain the social construction of food
Explain the relationship between food and identity
Trace changes in our food system through human history
Diagram the parts of the food system
Analyze the relationship between the food system and public health
Analyze the relationship between the food system and social inequality
Analyze the relationship between the food system and the environment
Differentiate food-based social movements
Evaluate solutions to food system problems

Credit Details
  • Lecture: 3
  • MnTC Goal: 5 & 10
Course Details
  • Prerequisites: 
    Qualifying score on reading assessment test OR ENGL0921 and Qualifying score on writing assessment test OR ENGL1021 or ENGL1026. Basic computer skills recommended
  • Campus: Brooklyn Park/Eden Prairie

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