The following undergraduate courses in food and agriculture will be offered this Spring 2019 semester. Graduate-level courses may also be of interest.
|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).|
|ARCG 362: Observing Earth from Space||Xuhui Lee; Ronald Smith||
A practical introduction to satellite image analysis of Earth’s surface. Topics include the spectrum of electromagnetic radiation, satellite-borne radiometers, data transmission and storage, computer image analysis, the merging of satellite imagery with GIS and applications to weather and climate, oceanography, surficial geology, ecology and epidemiology, forestry, agriculture, archaeology, and watershed management (Also G&G 362/ EVST 362).
|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.|
|CSYC 403: Approaches to Sustainable Food & Agriculture||Mark Bomford||Introduduction to the global food system through critical analysis of four ideological and technical approaches to meeting the world’s food needs: organic farming, relocalization, vertical farming, and food sovereignty. Ways in which context, values, and networks shape the food system. Use of quantitative, socal science, and humanities methodologies. Includes visits to Yale Farm sites.|
|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: Global Food Challenges: 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 PLSC 215).|
|EVST 285: Political Ecology of Tropical Forest Conservation||Amity Doolittle||
Study of the relationship between society and the environment focusing on tropical forest conservation. Global processes of environmental conservation, development, and conflicts over natural resource use and control; approaches to conserving trees and forest cover using strategies that support biodiversity and rural agricultural livelihoods; specific focus on tropical forest landscapes dominated by agriculture and cattle ranching practices using Panama and Colombia as a case studies.
|EVST 351: The Anthropocene||Harvey Weiss||
Examination of the detailed record of societal transformations of the earth from early agriculture through the Industrial Age, including the global interrelations of agriculture, deforestation, and carbon dioxide and methane production. The “Early Anthropogenic” hypothesis and its models for east Asia, west Asia, and Europe, as well as the global effects of subsequent land-use intensification and industrialization that mark the Anthropocene.
|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.|
|HIST 187J: Indigenous Life, Settle Colonization, COnservation, and Medicine in 19th/20th Century Canada||Zoe Todd||
This course explores the historical trajectory of State efforts to disrupt and control Indigenous life and nonhuman life on the Plains and in the subarctic in the late 19th and early 20th century (the period 1870-1945). It explores how biomedicine, conservation, and food policies were employed as means to disrupt Indigenous self-determination and were coupled with efforts to destroy kinship relations in the North/West. This course explicitly examines science and medicine as modes of genocidal policy making and praxis in late 19th and early 20th century Canada (Also HSHM 427).
|HIST 230J: Jewish Everyday Life in the Middle Ages||Micha Perry||
This class will present Jewish daily life in the Middle Ages using material culture. In recent years historians are increasingly interested in every-day, or quotidian, history. One of the methods to do so is to use, along sides texts, archeology and the material world. Medieval Jewish history was written prominently through written sources, and hence tended to concentrate on the intellectual male elite, institutions and events. Following the ‘material turn’, this seminar wishes to use Jewish material culture in order to portray the everyday life of ordinary people. Among the subjects we will touch upon are: space, language, economics, the Jewish quarter and street; the synagogue; the ritual bath (mikve); the cemetery and gravestones; book culture; charters; jewelry; fashion and food (Also JDST 372).
|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.|