Courses

Miami University offers various courses related to food systems, food studies, sustainability, and experiential learning (often in collaboration with the Institute for Food Farm). Past classes have helped the Institute for Food partner with new organizations in the community, design plans for the distribution of produce, as well as build a wash station, storage container, and greenhouse to increase efficiency on the farm.

The following is a list of courses offered in 2016 and 2017.

Interdisciplinary Food Systems (AMS and IES)

AMS/IES 278 - Introduction to Food Systems & Food Studies

This course examines the origins, implications, and practices of the current food system and explores new approaches to sustainable agriculture. It involves hands-on experience harvesting at the Miami University Farm as well.

AMS/IES 405/440/540 - Food Studies Workshop

This course takes an interdisciplinary approach to food studies, involving an emphasis on community health and sustainability as well as service and research for the Institute for Food.

Architecture, Interior Design, and Graphic Design

The following courses intertwine principles of architecture, interior design, and graphic design to examine the historical structures on the Miami University Farm and build new structures for the advancement of the farm and the Institute for Food.

ARC 302/402 - Multidisciplinary Design Studio

ARC 302/304/402 - Design Studio

ARC 377/477 - Workshop on Historic Preservation

Anthropology

ATH 405 - Food, Taste and Desire

This course examines food consumption from a social, economic, and political perspective and analyzes cultural meanings of food-related practices.

ATH 411/511 - Applied Anthropology

This course involves an investigation of the accessibility of fresh produce for low-income families in Oxford, including a service project with the Oxford Choice Pantry and the Institute for Food.

History

HST 290 - Food and History

Multiple professors collaborate to provide students with an interdisciplinary study of food culture and practices throughout history.

English

ENG 495R - Capstone: Rhetorics of Food and Agriculture

Students critically analyze rhetorical texts about food and agriculture while also composing multimedia web content for the Institute for Food.

Western Program

WST 341 - Synthesis and Action: DOING the Commons: Food & Community

Students work in groups to facilitate community partnerships with the Institute for Food and implement a new sustainable program promoting local food production and consumption.