Food Systems

For week 5 For Tuesday Bausch (2017)  The Geography of Digestion , Chapter 3: Flaked cereal: The moment of invention Bausch (2017)  The Geography of Digestion , Chapter 5: Breakfast cereal in the twentieth century For Thursday DuPuis (2002) Nature's Perfect Food , Chapter 1: Why milk? DuPuis (2002)  Nature's Perfect Food , Chapter 2: The perfect food story DuPuis (2002)  Nature's Perfect Food , Chapter 3: Why no mother? Be working on that policy brief!

The first assessment is due on Tuesday, April 24th at 11:59pm via email to me Readings for Tuesday Geography of Digestion: Intro , Chapter 1 , Chapter 2 Readings for Thursday Geography of Digestion Chapter 5 Oliveria & Hecht 201 6 (only read to the first half of pg 571)

Week 3, day 1 Freidburg Chapter 1. Refrigeration: The cold revolution  and chapter 2. Beef: Mobile meat In class discussion questions: 1.       How is freshness related to modernity? What does it mean to be fresh? Why do we want it? What does freshness depend on? 2.       What is the role of advertising in converting the tastes of consumers to adapt to technologies that allow both frozen meat and meat from long distances? 3.       How do these technologies shift local and global food production? 4.       Why were consumers suspicious of technologies that allowed for the preservation of meat? 5.       How is meat implicated in national identity or security? How were these influenced by these technologies? 6.       How have these technologies changed the way we eat, and what we eat? 7.       W...

Week 2, Day one Goodman & Redclift: Origins of the modern agro-food system This is an intense reading, but some important questions to focus on: (TBA! On my other computer!) Week 2, Day two Goodman and Redclift: Women into factories: Freezers into kitchens I was gone unexpectedly for this class, but here is the google doc where students outlined some of the key concepts (with varying success) Also assigned was the Introduction to Fresh , by Susan Friedburg, to set us up for the following week. Questions for this showed up next week. 

Week 1: Day one Louise Fresco Ted talk And some thought questions: Why is it ‘good’ that fewer people are in ag? What is the difference between artisanal bread and ‘modern’ bread? Why is that bread associated with modernity? Or, what is modern about bread? Why is it significant that we have become removed from our bread? What is the fallacy she talks about? What are the implications of this for farmers in relatively poor/rural areas?  Why don’t we want to go back to small-scale production, according to Ms. Fresco? What is her solution? What is your response to this? Week 1: Day two Jennifer Clapp: Unpacking the World Food Economy Thoguth questions: Why should we know the details of the global food system?   What are implications of the middle spaces she talks about? How do they function? What does it mean that something is traded as a commodity? What else could it be traded as? What is the relationship between percent employed in Ag and over...

Here are the course docs: This is the syllabus The primary assignment for this course is a policy brief. This will require thinking about it all term. The proposal for the policy brief is due Thursday of week 4, April 26th. Please email it to me or if you are in class, bring three paper copies. Part of the final assignment is to create a storymap, or web friendly version, of your policy brief. The assignment sheet for that is below, as well as several tutorials on how to make a map for your storymap. (the lingo is confusing. A story map is a platform to make a web friendly story. the map is a map you can embed within it). Policy brief assignment Policy proposal assignment  Policy brief storymap How to properly share and submit a link for a storymap Tutorials for making maps in ArcGIS online. These were made for another class, and I forgot to take that part off, but the lessons are the same. How to use ArcGIS online, an introduction How to import lat-long into ArcGIS ...