Spring 2019 Courses

The following undergraduate courses in food and agriculture will be offered this Spring 2019 semester. Graduate-level courses may also be of interest.

course title professor description
AMST 304: Food and Documentary Ian Cheney Survey of contemporary public debates and current scientific thinking about how America farms and eats explored through the medium of documentary film. Includes a brief history of early food and agrarian documentaries, with a focus on twenty-first century films that consider sustainable food (Also EVST 352). 
AMST 371:  Food, Race, and Migration in United States Society Quan Tran Exploration of the relationship between food, race, and migration in historical and contemporary United States contexts. Organized thematically and anchored in selected case studies, this course is comparative in scope and draws from contemporary work in the fields of food studies, ethnic studies, migration studies, American studies, anthropology, and history (Also ER&M 297).
AMST 488: Food in Literature, Culture, and Science Wai Chee Dimock From the global histories of sugar and salt to the latest research on chicken and antibiotics, this course explores some key texts—by Gabriel Garcia Marquez, Sinclair Lewis, Ruth Ozeki, Monique Truong, Jonathan Safran Foer, Octavia Butler, and Margaret Atwood—both as works of luminous imagination and as entry points to deeper scientific knowledge, encouraging cross-pollination among disciplines (Also AMST 888/ENGL 293/EVST 284). 
CHEM 104: Chemistry of Food and Cooking Elsa Yan Fundamental principles for understanding chemical structures and interactions as well as energy and speed of chemical processes. Application of these principles to food and cooking, including demonstrations. 
CLCV 232: Food and Wine in the Ancient Greek World Egbert Bakker Food is more than carbohydrates and proteins. It is about culture and identity, both collective and individual, and it has symbolic value. In this course we study the political, symbolic, and poetic importance of food and wine in Ancient Greece. We see how food defines humans with respect to the gods, Greeks with respect to non-Greeks, and how food is a central component of the meaning of entire epic poems, such as the Odyssey. But we also look at the reality of food consumption and production and how food and drink was studied by the physicians and scientists of the ancient world. Readings in translation.
E&EB 145: Plants and People  Linda Puth The interaction of plants and people throughout history explored from biological, historical, anthropological, and artistic perspectives. Basic botany; plants in the context of agriculture; plants as instruments of trade and societal change; plants as inspiration; plants in the environment. Includes field trips to the greenhouses at Yale Marsh Botanical Garden, the Yale Peabody Museum and Herbarium, the Yale Farm, and the Yale Art Gallery.
ENGL 258: Writing About Food Barbara Stuart Writing about food within cultural contexts. Through reading essays written by the luminaries of the food world, students explore food narratives from many angles, including family meals, recipes, cookbooks, restaurant reviews, memoir, and film.
EVST 255: Environmental Politics and Law John Wargo Exploration of the politics, policy, and law associated with attempts to manage environmental quality and natural resources. Themes of democracy, liberty, power, property, equality, causation, and risk. Case histories include air quality, water quality and quantity, pesticides and toxic substances, land use, agriculture and food, parks and protected areas, and energy (Also F&ES 255,/PLSC 215)
HIST 015: History of Food and Cuisine Paul Freedman The history of food from the Middle Ages to the present, with a focus on the United States and Europe. How societies gathered and prepared food; culinary tastes of different times and places. The influence of taste on trade, colonization, and cultural exchange. The impact of immigration, globalization, and technology on food.
WGSS 260: Food, Identity, and Desire Maria Trumpler Exploration of how food—ingredients, cooking practices, and appetites—can intersect with gender, ethnicity, class, and national origin to produce profound experiences of identity and desire. Sources include memoir, cookbooks, movies, and fiction.