May 17, 2024  
2019-2021 Academic Catalog 
    
Catalog Navigation
  Catalog Home
  Introduction
  Administrative Offices & Board of Trustees
  History of Dillard University
  The Bleuprint
  Will W. Alexander Library
  Admissions
  Registration Procedures
  Academic Information
  Residential Life
  Financial Information
  Student Success
  University College
  Programs, Degrees & Courses
  College of Arts and Sciences
  College of Business
  College of Nursing
  Courses of Instruction
  Faculty Roster
  Campus Map
  My Portfolio
HELP
2019-2021 Academic Catalog [ARCHIVED CATALOG]

Courses of Instruction

 

Food Studies
  

  • FS 302 - Food & Literature

    3 cr.
    This course will focus on experssions about food in various literatures. Within this course, food paradoxes and dilemmas such as food and power, food and labor, food that is culturally authentic and expressive, and especially food that is traditional and handmade aiding in maintaining relationships between individuals and communities.
  

  • FS 304 - Food & Media

    3 cr.
    This course examines the intersectionality of food and media, specifically how food and celebrity personas are portrayed on televisio, internet, podcasts, art or in film. Topics in mass communication, jornalism, film and art will be explored.
  

  • FS 306 - The History of the Food Industry

    3 cr.
    This course is designed to explore the history of the food industry; agriculture; food production; labor movements; and the restaurant industry.  The course will also look at the history of the food industry in Louisiana, the impact it made both nationally and internationally . How did the United States go from a Jeffersonian ideal of agrarian reform to industrialization? What role did slavery, sharecropping and migrant labor play in building systems and wealth in the United States? What role did Louisiana play in the commercialization of food products?
  

  • FS 308 - Foundation in Food & Culture System

    3 cr.
    This course examines the cultures of food, exploring how people use food to define themselves as indivduals, groups, and societies, and how cultural concerns shape food. The course investigates the meaning and significance of food in different cultures, and how race, ethnicity gender, socioeconomics status and religion influence food choices.  How can we understand the system that brings food from the field to the plate? What characterizes our current food system? What alternatives have existed in the past and might exist in the future?
 

Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8