STS.429J Food and Power


Class Info

Anthropological and historical analysis of food production, processing, and consumption in the US and globally. Emphasizes the social and technical practices of raising crops and livestock; efforts to preserve as well as create new foods; the industrialization and de-industrialization of food; the relation between food supply and safety and the state; the role of ethnicity and gender in consumption patterns; and the historical and cultural act of eating. STS.250 recommended.

This class has no prerequisites.

STS.429J will not be offered this semester. It will be available in the Spring semester, and will be instructed by H. Paxson.

This class counts for a total of 12 credits. This is a graduate-level class.

You can find more information on MIT OpenCourseWare at the Food and Power in the Twentieth Century site.

MIT STS.429J Food and Power Related Textbooks
MIT STS.429J Food and Power On The Web
Food and Power in the Twentieth Century
Tags
food elaborate techno-scientific preservation mass-production

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