In regard to sustainability, this course has been designed to engage students with various topics and concepts tied to food tourism and food culture while equipping them with fundamental strategies and tools to address food scarcity and the need for food justice. Those strategies and tools will be useful and necessary in leading and administering a public, non-profit, commercial leisure service agency, and even a division of a non-leisure service based agency.
Nothing is more fundamental to human survival and satisfaction than food. The production, preparation and consumption of food involves us in intimate relations with the natural world and with each other. In this course we explore how foodways are expressions of individual and cultural identity. People use food to define themselves as individuals, groups or whole societies. We will identify the meaning and significance of food in different cultures by exploring the way the ethnicity, gender, socioeconomic status and religion influence global food choices or preferences. Additionally, we will examine how culture is conveyed and preserved through food. In viewing food, food tourism, and food culture through a lens of sustainability as the balancing of human-environmental interactions, the aims of the course are to:
- locate definitions of sustainability, public health, and environmental justice relevant to food;
- situate an understanding of food culture via field experiences that reveal cases of social inequity, health disparities, and residential segregation; and,
- promote activities that reflect a base knowledge of sustainability on food that can expanded on throughout IU Office of Sustainability affiliated curriculum.
GenEd Information: Not currently approved for IU Bloomington GenEd. See the GenEd Website for more information.
Catalog Information: SPH-R 250 TOPICS IN RPTS