Jun 24, 2024  
OHIO University Undergraduate Catalog 2023-2024 
    
OHIO University Undergraduate Catalog 2023-2024 [Archived Catalog]

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CAS 2411 - Food Matters! Explorations in Food Across the Liberal Arts


This course offers an interdisciplinary experiential approach to the study of the production, consumption, representation, and meaning of food. Food Matters encourages students to critically examine an aspect of their lives which is deeply personal, public, and political. The course aims to have students recognize that whatever is on their plate has social, political, cultural, and economic consequences and that these consequences have local, domestic, and global implications. Students participate in community engagement food activities and original food research.

Requisites: WARNING: No Credit for both this course and the following: CAS 1400 or 1410
Credit Hours: 3
OHIO BRICKS Bridge: Learning and Doing
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:
  • Students will be able to connect different perspectives across multiple disciplines in order to understand not only the production and consumption of food but also its meaning and representation.
  • Students will be able to connect their food experiences to theoretical perspectives in food studies in order to understand the role of food in varying historical and contemporary religious, cultural, and economic contexts.
  • Students will be able to reflect on and assess their performance in various food-based activities in order to develop a sense of self as a learner in future challenging cross-cultural encounters with different foodways and dining etiquettes.
  • Students will be able to communicate their original research findings and experiences about food through multiple presentation modes: written, spoken and audio-visual at the Food Matters Fair.
  • Students will be able to transfer and adapt the ethnomethodological approach to looking at everyday issues like food developed in the class in order understand other complexities of society and human experience.
  • Students will be able to explain the historical, ethical, and theological implications of food in a variety of religious traditions.
  • Students will be able to describe the major revolutions in agricultural production with special reference to Southeastern Ohio.
  • Students will be able to use the etymology of food words as a tool to understand patterns of migration, trade, and colonialism.
  • Students will be able to describe the concepts necessary to understand and discuss the issues such as GMO, CRISPR, and UPF in the context of the standard American diet (SAD).
  • Students will be able to apply critical approaches to food art works and media objects.
  • Students will be able to enumerate the psychological mechanisms that underlie food choices.
  • Students will be able to identify and describe contemporary food production (growing, harvesting, processing, and distributing).
  • Students will be able to describe the ways that food marketing and advertisements contribute to lifestyle diseases.



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