Explore Food Studies Courses
The University of Oregon course catalog offers a complete list of courses in the Food Studies Program.
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.
FALL ‘24
Foundational
- ENVS 225 Intro to Food StudieS CRN 15955
- ANTH 220 Intro Nutritional Anth >3 >GP >IC CRN 10251
- HIST 215 – Food in World History CRN 12498
- HYPH 105 Princ of Nutrition >3 CRN 12549
Elective
- TBD Brewing 101
- ANTH 110 Trad Eco Knowledge >3 >GP >IC CRN 10198
- ANTH 341 Food Origins >3 CRN 15987
- ENVS 467 Sustain Agriculture 11997
- ENVS 477 Soil Science CRN 11998
- MGMT 410 Business of Food 13383
- PHIL 220 Food Ethics >1 15802
Capstone
LA 390 – Urban Farm CRN 13044 13045
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