PLSC 206 - Farm to Table

Credit(s): 3

FARM TO TABLE
Component: Lecture
How does food get from the farm to your table? Explore traditional agriculture and contemporary food production models like Community Supported Agriculture (CSA), community gardens and the local food movement. Learn about new crops and dietary strategies that can be incorporated into the way people eat today. Examine cultural influences on food production and consumption patterns, and biocultural aspects of nutrition. Students will complete several projects that include interviews, research, food shopping excursions, film critiques and menu planning. Students will volunteer at the Delaware Food Bank and/or Gardens for the Community.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

Crosslisted: May be crosslisted with ANTH 206, BHAN 206, and ANFS 206.

General Education Objectives: