Food Studies Hero
Food Studies
School of Global Studies and Languages

Courses

The Food Studies Program brings the power of an interdisciplinary approach to widely varied food themes and topics. This approach provides new insights into how food mediates social, political, environmental, cultural, and economic processes.

Explore Food Studies Courses

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

Courses

Featured Courses

blackberries

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.

urban farm awning

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.

globe on southeast asia

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.

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

Law

  • LAW 610: Food, Farming, and Sustainability

Business

  • MGMT 510: The Business of Food