GEOG 2500: Food, Place, and People
| Course Format | Lecture 4.0 h + Seminar 0.0 h + Lab. 0.0 h |
| Credits | 3.0 |
Course Description
Everybody must eat but have you thought about how what you eat connects you to people, places, and ecologies around the world? Using a geographical lens, students in this course critically examine the relationships among food, nature, and society to explore how food is produced, processed, distributed, and consumed. Using the stories of common foods, students investigate changing local and global geographies of food and discover how food is embedded within foodscapes in Vancouver and other cities. Additionally, students consider how soil, climate, and terroir impact foods. Other topics include how race, class, ethnicity, and gender influence people's relationships to food production and consumption; Indigenous foodways; culinary cultural norms; labour; food security and food sovereignty; colonialism; and health.
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