This interdisciplinary graduate minor in Food in Culture and Social Justice prepares students to examine food from a variety of perspectives. When and how we eat, what is considered acceptable to eat, how we prepare it, and how we learn about producing and eating food are all fascinating questions to explore by humanists and social scientists. Histories of particular food commodities and changes in the way people think about sustaining healthy bodies richly contextualize our present practices. Cultural analyses of food and food production lead us to question the level of social justice within the local and global food systems.
Students complete at least 1 credit of experiential/service learning which will be spent volunteering with food-related organizations.
Required Service Learning Course
FCSJ 506. Food Projects (1)
Choose 15 credits (master's) or 18 credits (PhD) from the following courses:
AGRI 511. Introduction to Food Systems: Local to Global (3)
FCSJ/ANTH 544. Nutritional Anthropology (4)
FCSJ/ANTH 547. Methods in Food in Culture and Social Justice Studies (4)
FCSJ/ES 564. Food and Ethnic Identity: Decolonizing Food and Our Body (3)
FCSJ/ANTH 567. Agri-Food Movements (4)
FCSJ/ANTH 586. Anthropology of Food (4)
HDFS 547. Families in Poverty (3)
HST 516. Food in World History (4)
Substitutions subject to approval of minor professor.
2004 Oregon State University
