Courses in the FIG:
UGST 109 FIG Seminar
TIME | BUILDING | CRN | 1 Credit
“Come to the table” to see food is an amazingly powerful part of social and cultural life, not just calories to fuel our bodies! In this FIG you will learn how the study of food can help you understand some of the key challenges and opportunities facing humanity. Learn through visits to restaurants, markets, food pantries and gardens!
Deep-Dive FIG: This FIG is part of the food cluster, which includes multiple field trips and hands-on events. This course has been vetted by First Year Programs to ensure first-term students can achieve success. The instructor will be available to assist students along the way.
ENVS 225 Introduction to Food Studies
Social Science (>2)| >GP | Tuesday/Thursday | 10:00-11:20 | 110 FEN | 11956 | 4 Credits
+Dis | Friday | 12:00-12:50 | 166 LA | 11960
An exploration of the field of "food studies" and examination of the role of food in historical and contemporary life in the US and around the world..
PHIL 220 Food Ethics
Arts & Letters (>1)| Tuesday/Thursday | 12:00-13:20 | 150 COL | 14312 | 4 Credits
+Dis | Friday |13:00-13:50 | 166 LA | 15918
This is a class in ethics. It is not the role of ethical theory to give answers to particular problems, but to provide frameworks which challenge individuals to think critically and clearly about ethical issues and help them come to their own conclusions. Moral philosophy demands that one have reasons for moral decisions and explores possible principles one can apply in an attempt to arrive at a consistent and well thought out moral position. Most of the issues we face have no obvious or immediate answer, but much can be gained by struggling with what appears to be irresolvable. This particular class has a focus on ethical issues related to food. Who and what we eat reflects, and has consequences for, who we are as individuals and as a society. This course will examine some of the ethical concerns related to the conditions of human and other animal beings involved in the production of food and help students arrive at their own considered opinions regarding these issues. Animal welfare and environmental issues will be a central focus. Some specific issues will include: the environmental impacts of farming, livestock welfare, food waste, food safety, and food justice. Students in this class should bring their own questions and concerns about food to shape the reading and discussion. Some questions might include: Does it make sense to love dogs and eat pigs? If I am concerned about the environment, should I eat packaged food? Should I buy food from companies that don't pay a fair wage? How should we grow, harvest, transport, and prepare food? How much should we eat? Who is responsible for our food habits? Are choices about food simply personal choices, or are there ethical, social, and political implications we must take into account?