Geog 459/559 4 credits FALL 2018 418 Cramer Hall Thursdays 2:00 to 4:50 (and online) The Geography of Food Meets Human Geography and Graduate Food Systems Certificate requirements Barbara Brower [email protected] Office: CH 424D Hours: Tuesdays 1:00-3:00 and by arrangement Geography offers a variety of ways to approach the complex relationships that link people to food. The class explores these relationships through both shared classwork and independent research. Our interest in food geographies will encompass aspects of production, distribution, preparation, and consumption; we may look into food politics, markets, urban and commercial farming, food movements, connections of cuisines and regions . . . and whatever other interests students bring to the class that can be understood through geography’s many lenses. We’ll collaborate on some small class projects, and survey the geography of food through readings, films, and common assignments. AN optional (by highly recommended!) field trip will provide the chance to meet with and learn from Oregon farmers. With this common, generalized context for exploring geographies of food as background, students can explore their own curiosity about food and geography in a research project. Students can expect to expend about half their energy and attention on their own research, to be delivered both as a paper and in a carefully organized presentation to the class. There is no final. Objectives Students will gain or enhance awareness of food as a reflection of the planet’s environmental constraints and opportunities; of the role of foodways in peoples’ lives, as cultural and regional markers; of the global scale and intricate connections of food production and consumption; of the politics of food; of the realities of life for the farmers of particular regions. Reading Millstone, Eric, and Tim Lang, The Atlas of FOOD Who Eats What, Where and Why Keith, Lierre, The Vegetarian Myth: Food, Justice, and Sustainability Individual additional readings to be developed, based on the focus of the class and student research. Basis of grading (note different expectations for grad and undergrad students) [20%] Attendance and participation Attend every class prepared and ready to participate. Online, too, you are expected be fully engaged. [40%] Common Class Assignments [40%] Research project with presentation Begin thinking about this right away; you’ll want a project substantial enough to develop into paper that keeps you interested.

The Geography of Food - Portland State University · 2018-08-16 · The Geography of Food ... exploring geographies of food as background, students can explore their own curiosity

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Geog 459/559 4 credits FALL 2018 418 Cramer Hall Thursdays 2:00 to 4:50 (and online)

The Geography of Food

Meets Human Geography and Graduate Food Systems Certificate requirements

Barbara Brower [email protected] Office: CH 424D Hours: Tuesdays 1:00-3:00 and by arrangement Geography offers a variety of ways to approach the complex relationships that link people to food. The class explores these relationships through both shared classwork and independent research. Our interest in food geographies will encompass aspects of production, distribution, preparation, and consumption; we may look into food politics, markets, urban and commercial farming, food movements, connections of cuisines and regions . . . and whatever other interests students bring to the class that can be understood through geography’s many lenses. We’ll collaborate on some small class projects, and survey the geography of food through readings, films, and common assignments. AN optional (by highly recommended!) field trip will provide the chance to meet with and learn from Oregon farmers. With this common, generalized context for exploring geographies of food as background, students can explore their own curiosity about food and geography in a research project. Students can expect to expend about half their energy and attention on their own research, to be delivered both as a paper and in a carefully organized presentation to the class. There is no final.

Objectives Students will gain or enhance awareness of food as a reflection of the planet’s environmental constraints and opportunities; of the role of foodways in peoples’ lives, as cultural and regional markers; of the global scale and intricate connections of food production and consumption; of the politics of food; of the realities of life for the farmers of particular regions.

Reading Millstone, Eric, and Tim Lang, The Atlas of FOOD Who Eats What, Where and Why Keith,Lierre, The Vegetarian Myth: Food, Justice, and Sustainability Individual additional readings to be developed, based on the focus of the class and student research.

Basis of grading (note different expectations for grad and undergrad students) [20%] Attendance and participation Attend every class prepared and ready to participate. Online, too, you are expected be fully engaged.

[40%] Common Class Assignments

[40%] Research project with presentation Begin thinking about this right away; you’ll want a project substantial enough to develop into paper that keeps you interested.