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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

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