Food Beyond the Plate
As fast food workers join the Fight for $15 campaign seeking a living wage, the profitability of the food industry as a whole, along with the wealth of celebrity chefs and restaurant entrepreneurs, has soared. We see countries of wealth secure food in excess while poorer countries suffer famines. How can we make sense of these divergent trends? In this course, we will explore issues of justice in the production, preparation, and consumption of food in the 21st century. We will consider how class differences, health concerns, and technological developments impact the food that we eat and the way the current food industry operates. In keeping with the goals of MCWP 50, students will examine arguments about this topic in an effort to understand their structures while researching and writing a research-based argument about an issue relevant to the course topic.
SECTION ID
|
SECTION
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DAY/TIME
|
ROOM
|
INSTRUCTOR
|
954394
|
032
|
T/TH 8:00-9:20
|
1128B
|
Stephanie Fairchild
|
954395
|
033
|
T/TH 9:30-10:50
|
1128B
|
Stephanie Fairchild
|
954397
|
035
|
T/TH 12:30-1:50
|
1128B
|
Stephanie Fairchild
|
954376
|
014
|
MW 8:00-9:20
|
2305B
|
Melinda Guillen
|
954377
|
015
|
MW 9:30-10:50
|
2305B
|
Melinda Guillen
|
954372
|
010
|
T/TH 11:00-12:20
|
2305B
|
Mike Morshed
|
954374
|
012
|
T/TH 2:00-3:20
|
2305B
|
Mike Morshed
|
954375
|
013
|
T/TH 3:30-4:50
|
2305B
|
Mike Morshed
|