Explore Food Studies Courses

The University of Oregon course catalog offers a complete list of courses in the Food Studies Program.

Courses

Featured Courses

ANTH 248 Archaeology of Wild Foods
Instructor: Katelyn McDonough

Examines how diet and early cooking affected human evolution, harvest-processing of wild Pacific Northwest foods, pre-Neolithic cooking technologies.

LA 390 Urban Farm
Instructor: Harper Keeler

Experimentation with food production in the city; rebuilding urban soils; farm animal-plant relationships; nutrient cycles. Cooperative food production and distribution; use of appropriate technologies. Repeatable.

ASIA 425 Asian Foodways
Instructor: Daniel Buck

Explores socio-cultural, political-economic and historical dimensions of food in China, Japan, Korea, Southeast Asia and India, including modernization, transnationalism, globalization. Offered alternate years.

Spring ‘25

Foundational

• HPHY 105 Princ of Nutrition >3
  CRN 32369: Explores the fundamentals of nutrition and its application to culture, lifestyle, and health as they relate to humans across the lifespan.

Elective

• ANTH 110 Trad Eco Knowledge >3 >GP >IC
  CRN 35706: Traditional ecological knowledge (TEK) includes moral precepts that guide interaction with the local ecosystem, skill and knowledge sets used for resource extraction and management, and expressive media used for knowledge transmission. This course integrates Indigenous and Western perspectives to examine TEK in global perspective.
• ANTH 329 Immigrat & Farmworkers >2 >IP >US
  CRN 30241: Mexican farmworkers in the United States, their history and living and working conditions explored within the political culture of immigration.
• EDST 450 Food and Schools
  CRN 35961:This course focuses on a topic that has typically been omitted from education courses and programs: food. Through this course, we will be thinking about the ways that food intersects with schools, and the implications of this for formal and informal educators.
• GSL 335 Food & Film Glbl Persp >1 >GP >IC
  CRN 36226: In this class we will highlight the power of documentary films to disseminate information about food systems, sustainability, and health in our media-saturated world. Using food as a lens, we will critically examine films within their social, cultural, and global contexts.
• GEOG 468 Contemp Food Systems
  CRN 35806: Explores contemporary food systems at local, national, and global scales. Emphasis on the political economy and sociocultural dynamics linking agriculture, food industries, and consumption.
• BRIN 221 Tapping World of Beer
  CRN 36454: This course focuses on the science and art of the sensory experience in beer. It connects the sensory experience to beer’s ingredients and chemical composition, and ultimately to the finished beer’s flavor, appearance and aroma. Students will design and brew a style of their choice.
• BRIN 323 Brewing Innovation
  CRN 35780: Students examine how innovations in brewing at global, regional, and local levels have shaped the beers and brewing process throughout history and how these innovations have fostered broader advances in society. Students learn to apply design thinking as an approach to future innovations in the craft. Sequence with BRIN 322, BRIN 424.
• HIST 399 Sp St Beer in Wld Hist
  CRN 36258 (no description)
• ANTH 274 Animals and People >3 >GP >IC
  CRN 30240: Explores contemporary and historical examples of human-animal interactions around the globe from a cross-cultural perspective. We analyze the influences of culture and biology on these interactions, explore perspectives, and engage in hypothesis testing.
• HC 441 Bread 101
  CRN 32273: Offered in a range of topics with an emphasis on science. Repeatable three times for a maximum of 16 credits when topic changes.
• J 424H Top Food & Media
  CRN 32593: Uses a variety of theories and methods to closely examine and analyze contemporary problems and situations in media and communications. Acceptance into School of Journalism and Communication honors program required for enrollment.

Capstone

• LA 390 Urban Farm
  CRN 32860: Experimentation with food production in the city; rebuilding urban soils; farm animal-plant relationships; nutrient cycles. Cooperative food production and distribution; use of appropriate technologies.

Courses

Please note that courses listed below may only be offered once per year or every other year. Please consult the University of Oregon class schedule or contact the host department directly for current scheduling.

Undergraduate Minor Courses

Humanities Foundation

• ANTH 220 Intro Nutritional Anth >3 >GP >IC CRN 20368 (Ulibarri)
• ENVS 225 Intro to Food Studies >2 >GP >IC CRN 25853 (Cutting-Jones)
• HPHY 105 Principles of Nutrition >3 CRN 222494 (Wiltshire)

Elective Courses

• ANTH 330 Hunters & Gatherers >2 >GP >IC CRN 20396 (Sugiyama)
• ANTH 365 Food and Culture CRN 25675 (DuBois)
• GEOG 360 Watershed Policy and Science >3 CRN 22243 (McDowell)*
• HIST 399 Beer in World History CRN 26252 (Cutting-Jones)
• HPHY 375 Metabolism and Nutrition CRN 22539 (Matern)
• ITAL 306 La Cultura Culinaria >1 >GP >IC CRN 26064 (Garvin)**
• SOC 304 Community, Environment, and Society >2 CRN 25601 (Hernandez Vidal)

*SPECIAL FEE
** Taught in Italian

Capstone Seminar

• LA 390 Urban Farm CRN 22983 (Keeler)
• LA 429 Civic Agriculture CRN 22992 (Keeler)
• GEOG 468 Contemporary Food Systems CRN 25789 (McLees)
• ENVS 459 Water, Public Health, and the Environment CRN 25866 (Russel)
• SOC 416 – Issues in Environmental Sociology [Dirt Energy] CRN25606 (Dreiling)

Graduate Specialization Courses

Graduate Specialization Core Course

• ENVS 607 Food Matters: Interdisciplinary Perspectives in Food Studies (offered annually)

Humanities

• COLT 561 Studies in Contemporary Theory: Introduction to Food Studies (Winter)
• ENG 569 Literature and the Environment, Topic: Food Culture
• ENG 616 The Animal Question and Literary Animals
• ENG 660 African American Foodways
• ES 560 Postcolonial Wine
• FLR 510 Food Festival Celebration (Winter)
• FLR 515 Folklore and Foodways
• HIST 510 Food in Chinese Culture
• J 563 Writing about Food

Social Sciences

• ANTH 531 Plants and People
• ANTH 565 Gender Issues in Nutritional Anthropology
• ASIA 510 Food in Asia
• ENVS 567 Sustainable Agriculture
• GEOG 510 Geographies of Food
• GEOG 568 Contemporary Food Systems
• INTL 507 Globalization and Environmental Alternatives

Natural Sciences

• ANTH 560 Nutritional Anthropology
• BIO 532 Mycology
• BIO 542 Systematic Botany
• BIO 598 Biology and Politics
• ENVS 577 Soil Science

AAA and Art

• ARCH 507 FOODSPACE Terminal Studio Seminar – Food, architecture and the city in the post-Covid-19 era
• ARCH 585-586 FOODSPACE Terminal Studio – Food, architecture and the city in the post-Covid-19 era
• LA 529 Civic Agriculture
• LA 606 Urban Farm

Law

• LAW 610: Food, Farming, and Sustainability

Business

• MGMT 510: The Business of Food