SOC 3413 - Food and Society

3 Credit Hour(s)

This course explores how food production, distribution, preparation and consumption shape, and are shaped by sociocultural systems. The historical roots of food systems and the relationships among local, national, and global food markets are also presented. The course emphasizes global issues and trends in natural resource utilization (soil, water, and biodiversity), climate change, and the impacts on agriculture, food security, and sustainability.

Academic Catalog

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SOC 3413 - Food and Society