Good Food for Everyone: Health, Sustainability, and Culture
Description: Lecture, three hours; discussion, one hour. Good food is healthy, sustainably produced, and culturally meaningful. Introduction to basic concepts and history of food systems, food science and nutrition, fair and sustainable food production, natural resources and environmental issues including climate change and biodiversity, agriculture and food policy and law, food distribution and access, cultural identity and artistic engagements with food. P/NP or letter grading.
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