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


Undergraduate Director
Robert S. Scott
Email - Robert S. Scott
Fall 22 Office Hours

Monday 2-3:30 pm BIO-210 or by apptmt

Undergraduate Assistant
Maydelle Romero
Email - Maydelle Romero
Available by email M-F 9-5; In office Monday, Tuesday, Thursday

 Departmental Chair
Ryne Palombit
Email - Ryne Palombit
Fall 22 Office Hours

Monday 5:30-6:30 BIO-209A or by apptmt
Tuesday 1:30-2:30 virtual or by apptmt