This program is available at the following location:

• Corvallis

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.

Minor Code: 4260

Upon successful completion of the program, students will meet the following learning outcomes:

• Develop and apply critical thinking and critical writing competencies about food, culture and social justice.
• Describe food systems in multiple perspectives including time, place, culture, and scale.
• Analyze how socially constructed differences, combined with unequal distribution of power across economic, social, and political institutions, result in discrimination in the food system.
• Critically evaluate the role of food in the construction of identity (gender, ethnicity, religious, etc).
• Discuss the importance of historical competence as it pertains to changing ideas about food and the historical trajectory of certain foods.
• Demonstrate skills of observation and analysis of food using mixed methods.
• Through study and engagement with community projects and policy, articulate a vision of equity in the food system and steps to achieve this.

¹

Students complete at least 1 credit of experiential/service learning which will be spent volunteering with food-related organizations

Minor Code: 4260