Food as a human artifact is examined from various disciplinary perspectives, e.g., scientific, social-psychological, historical, global. Grains and breads are the center of the investigations, with students having the opportunity to examine other foods independently. Topics include the Neolithic agricultural revolution, genetics of grains, cross-cultural aspects of food production and consumption, the evolution of food preparation and global issues such as the green revolution and famine. Falls. Prerequisite(s): Junior status. (INCO)
*All course information is from the 2014-2015 Catalog.