This course is a theoretical and empirical exploration of human food choices from an ecological, political and sociological perspective. Students will examine food taboos and cravings, with their social, ideological and biological sources. The course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption to include dimensions of individual, family, community and societal structures, as well as ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status. Choices of pets, insects and people as food choices are considered in their socio-cultural contexts. Social issues include the 21st century locavore and organic movements, community food production, malnutrition and hunger.

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