This course examines how food, a fundamental element of life and something we often take for granted, navigates our individual and community geographies. Food is deeply integrated across political, economic, ecological, social, and cultural landscapes. This course is designed to examine relationships with food and food systems from various angles: from making meaning of our individual connections and interactions with food and food systems, to tackling community, national, and global concerns that contest notions of ‘local’ and ‘sustainable.’ Students will elevate the meaning of ‘advocacy’ and ‘awareness’ in promotion of just food and agricultural systems, as well as gain exposure or enhance fundamental technical geographic skill sets.
The first two weeks of each course take place asynchronously and consist of about 7 hours of work per week. During the third week of each course, students will interact with their instructor and other students via video conferencing meetings, and the course will be about 20 hours of work.
The synchronous portion of this course during the third week will be from 1:00 pm – 2:30 pm Monday-Friday.
Dr. Josh is an urban-cultural geographer by training with research interests around geographies of food and beverage, specifically in the Southeast US. He is primarily responsible for teaching general studies coursework such as World Regional Geography and US Geography, but has taught special topics courses in the past such as Sport Geography and Foods of the US. In his free time, he enjoys traveling and eating fun foods along those travels to post on his amateur food blog!