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At the School of Arts, Sciences, and Engineering (ASE):

• ANTH 142 American Meat
  History and ethnography of meat production and consumption in the United States, from 1860 to the present. Cultural, environmental, and political economic factors that underlie the breeding, raising, slaughtering, and distribution of animal bodies. Changing forms of farm structure, biological industrialization, animal well-being, and the organization of labor. Friday 1:30-4 pm, Alex Blanchette
• ANTH 174 Thinking with Plants
  Explores use of plants as material resources (food, medicines, licit/illicit drugs, infrastructure) and as symbolic resources. Topics include circulation of plants; colonial cultivation, extraction, and power; place of plants in different lived environments and symbolic ecologies; plants, capitalism, and commodity chains; indigenous knowledge, tourism, and biopiracy; commercialization, criminalization and legality; multi-species approaches to living with and among botanicals. Monday 6-9 pm, Tatiana Chudakova
• BIO 10/ENV 10 Plants and Humanity
  Principles of botany accenting economic aspects and multicultural implications of plants, their medicinal products, crop potential, and biodiversity. Emphasis placed on global aspects of this dynamic science, with selected topics on acid rain, deforestation, biotechnology, and other applications. Also covered are medicinal, poisonous, and psychoactive species, as well as nutritional sources from seaweeds and mushrooms to mangos and durians. Three lectures. Tuesday, Wednesday, Friday 9:30-10:20, George Ellmore
• BIO 55 Microbiome Lab
  Concepts and techniques in microbiome science through independent research projects. Designing and conducting experiments to characterize microbiome diversity, identify processes that control microbiome composition, and quantify functional roles of microbiomes. Principles of experimental design, microbial genomics and metagenomics, microbiome data management and analysis, in vitro microbiome reconstruction, experimental evolution, microbial trait analysis, and microbial genetic screens. Wed 9-12, Fri 12-1:15, Ben Wolfe
• BIO 185/ENV 182 Food for All: Ecology, Technology, Sustainability
  An interdisciplinary examination of the pros and cons of two divergent approaches to meeting the increasing global food demand: organic farming and genetic engineering. Contrasting crops grown in developing and industrialized countries serve as case studies to evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. An important focus is developing communication skills for negotiating stakeholder-specific perspectives (growers, advocacy groups, industry, governmental agencies). Please see departmental website for specific details. Recommendations: Intro Bio or Intro Chemistry or equivalent. Monday 1:20-4:20, Sara Gomez, Colin Orians
• BME 173 Cellular Agriculture and Biofabricated Foods
  Introduction to the concepts of cellular agriculture, food science and the use of biotechnology in food production. Laboratory experience in cell culture and biomaterials processing from cell isolation to generation of in vitro meat using tissue engineering techniques. Course culminates in a scientific, creative proposal based on student interests. Monday 6-9 pm, Staff
• ED 14 Food and Schools
  The story of food and schools, investigations into students’ own school experiences as they relate to food and school; the history of food in U.S. schools; the ways by which school food is a battleground for many beliefs about school and society; and how some schools approach feeding students and teaching about nutrition and food. Field work will involve visits to local educational institutions. Tuesday/Thursday 10:30-11:45, Ryan Redmond
• ENG 91 Writing about Food
  A course on food writing as a literary genre that touches on multiple issues of politics and culture. Readings include classic texts in the genre as well as contemporary writing on food, pleasure, and power. Mon/Wed 4:30-5:45, Joseph D. Litvak
• ENV 9 Food Systems
  Introduction to the structure and functions of past, present, and future food systems. Emphasis is placed on the psychological, biological, social, economic and political systems that impact food production, processing, distribution, and consumption. Examination of real-world issues facing stakeholders in the New England food system. Tues/Thurs 1:30-2:45, Alex Rewegan
• ITAL 77 Italian Foodways: Culinary and Cultural (R)Evolution
  Historical, cultural, and social overview of foodways in Italy. National culinary identity and its effects on food production, preparation, consumption, and exportation. Cultural and economic significance of regional specialties officially protected by the European Union. Health benefits and social practices related to the Mediterranean diet and to nutrition in the Italian “blue zones.” Traditional production techniques, current food systems, and their place in the environment during the era of climate change. Sustainable practices and food security initiatives; social justice; immigration and food evolution; physical and mental health. Readings, podcasts, and movies. Taught in English. No prerequisites. Tues/Thurs 3-4:15, Rose Elizabeth Facchini
• PSY 128 Nutrition and Behavior
  The interactions between nutritional variables and behavior in man and other animals. Effects of obesity, starvation, protein malnourishment, and vitamin and mineral deficiencies on intellectual function and behavior. Influences of diet on brain biochemistry and learning. Tuesday 4-6:30 pm, Grace Giles
• UEP 285/DEIJ 214 Food Justice
  This class offers students different lenses, such as critical race theory, to see how the intersectionality of race, class, gender, sexuality, ability and citizenship play out in the development of systemic structural and socio-spatial inequities and injustices in food systems. It develops an understanding and contextualization of the role of food justice activism within the broader narrative of the alternative food movement and offers emerging ideas about how policymakers and planners can take a role in increasing food justice beyond the more mainstream and ultimately contested notions of what is ‘local’ and ‘sustainable.’ The course will help participants chart their role(s) in advocating for ‘just sustainability’ as a defining factor in becoming food systems planners and policymakers. Graduate course; very limited availability for undergraduates. Time TBD, Julian Agyeman

• GRA 191 Cookbook Concept and Design
   Tues 2:30-8 pm, SMFA campus. 4 credits. Enrollment is limited to SMFA students until August 25 at 10am. Chantal Zakari.