GEOG 3307 - Geography of Food

This course will focus on the importance of place and geography in the production, distribution and consumption of food. The role of culture and environment are critical in understanding why, what, how much, and where we eat. In the United States, we are increasingly removed from the farm and reliant upon processed foods, so understanding and appreciating the place of food becomes increasingly critical. Geographic concepts like nature-society relationships, spatial interconnections and patterns, and site and situation, will be applied to help us understand why food is produced and consumed where it is, by whom, and the changing nature of these relationships.