School Lunches
In this course we will chew through critical analysis on the production and consumption of school lunches. We will examine how diverse actors—state and national governments, big corporations, food service companies, celebrity chefs, community activists, and concerned parents—battle over what lands on the cafeteria tray. Using readings from the social sciences as well as food documentaries, we will explore how initiatives like school gardens and cooking classes shape child development and socialization. The laboratory component of this class will look beyond the U.S. context by making and eating meals served up to students around the world. Food preparation and consumption practices will be adjusted, as necessary, to comply with COVID restriction guidelines.(There will be a $50 lab fee for this course to cover the cost of ingredients needed for making school lunches from around the globe.)