Food and Society [CRN 27402 Course] [CRN 27405 Recitation]

Discipline: Hospitality Management
Instructor: Green
Credits: 3
Day: A
Start: 13:40
End: 15:00
Field Work: Day 5 | February 14, 2017 | Vietnam
Prerequisites: One (1) introductory Sociology course OR one (1) introductory Psychology course Download Syllabus

Food and Society examines the social and cultural impacts of the production, distribution, and consumption of food internationally. We will learn how food practices are impacted by politics, culture, and technology.  What we eat and the amount we eat is usually shaped much more by cultural considerations than by biological need.  Food choices have a social, cultural, and ecological impact on our civilization. We will address the following topics: the industrialization of agriculture; the modes of eating (e.g., the rise of restaurants); food taboos; globalization and local food ways; food and environmentalism; and new technologies in production (e.g., genetically modified food). Specifically, we will also study about the international destinations where SAS Spring 2017 voyage takes us and incorporate selected field trips to learn more about the food and society in those specific destinations.

Field Work

Country: Vietnam
Day: 5
Date: February 14, 2017

Experience the sights, aromas and sounds of a traditional Vietnamese food market while selecting food ingredients with a Vietnamese chef who will later teach you the authentic food preparation methods. Have a tasting of your delicacies while learning about sourcing of food products and agriculture in Vietnam. Then, continue the culinary experience with a walking tour to learn about and taste some of the Street Food Secrets in Ho Chi Minh City.

Learning Objectives:
1. To identify major food products and ingredients used in Vietnamese food
2. To learn about agriculture and food supply in Vietnam
3. To understand the role of culture in food preferences, selection and preparation.