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You face a difficult moral decision every time you decide what to eat. What impact should animal rights have on your decision? Is the suffering involved in meat, egg and dairy production bad enough that you should go vegan? How do your food choices affect the economy and the environment? Should you become a locavore? Should you eat only sustainably produced, "farm to table" food? Or is factory-farmed food more efficient and ultimately better for the environment?
We also face difficult food-related questions at the political-social level. Should states restrict their citizens' food choices so as to encourage healthy eating? Should governments grant patents on genetically modified crops? And how do we, as a society, implement effective food policies for a rapidly expanding world population?
This class will provide the tools required to reflect clearly and effectively on these challenging questions.
Our goal is to provide a working understanding of some leading ethical theories as well as the central empirical issues related to food production, distribution and consumption. Along the way, students will hear from a variety of scientists, philosophers, activists, and industry participants:
Carol Adams, author of The Sexual Politics of Meat
T. Colin Campbell, Cornell nutritionist and author of The China Study
Mark Bittman, cookbook author and New York Times food writer
Marion Nestle, nutritionist and author of Food Politics
Joe Regenstein, Cornell food scientist and director of the Kosher-Halal Food Initiative
Joel Salatin, alternative farming advocate and author of 9 books
Bryant Terry, award-winning chef, author of Vegan Soul Kitchen
Brian Wansink, Cornell food and brand psychologist, author of Mindless Eating
It's quite annoying that two young white guys with backgrounds in philosophy who know nothing about food are teaching a course that they admit to having no knowledge about. And that the 'behind the scenes' -- read, unpaid or underpaid -- staff are women. Women who have generations of culture behind us in meanings of food and food preparation. It is is way too jarring for me to see this, or to talk about food without talking about the gendered cultural, economic and racial inequalities that lay behind everything having to do with food preparation.
Once again, white men get paid for having no knowledge or experience with topics that women have mastered for free and for which they get no credit or acknowledgment.
completed this course, spending 2 hours a week on it and found the course difficulty to be medium.
The previous reviewer (Anonymous) must not have looked at much of the course. I just finished it and there were entire sections on gender and race and also interviews with women and people of color -- faculty and students, as well as chefs and activists. They also discussed issues of food access inequality, and food insecurity. And one of their teammembers, a woman, did some of the lectures. To be fair, you have to at least finish the course before giving a review!
Absolutely disgraceful. Nothing like what i expected. Didn’t believe any of this especially with 2 white guys teaching about what is right in food and not considering that most of the worlds obese population it white. Don’t trust this