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Sustainable eating
The delicate art of eating has many implications for sustainability. Food production and consumption affects the climate, the natural environment and the landscape. Food also affects the sustainability of societies and its individuals. Both bodily functions and length of life is partly determined of how, what, where and when we eat. The aim of the course is to give the student a broad introduction to the study of food and eating in relation to sustainability. The course has an interdisciplinary approach, combining cultural, nutritional and geographical perspectives. Local field studies is combined with a global outlook, based on literature studies.
Lectures will be on wednesday mornings during autumn 2011.
Last modified 29 Jun 2011
SASH37
Ethnology: Sustainable eating 7,5 ECTS credits