Farm to Table

Fall
Fall 2019
Olympia
Olympia
Daytime
Day
Sophomore-Senior
Sophomore–Senior
Class Size: 25
16
Credits per quarter

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Taught by

agricultural ecology, food systems

Students will learn about the coevolution of humans and their foodstuffs and and spread of plants and animals throughout Eurasia, and the major transformations of food through cooking/fermenting.  We will examine the botany of vegetables, fruits, seed grains and legumes that constitute most of the global food supply and their domestication by humans.  We will introduce the concept of food systems and examine conventional and alternative agricultural practices.  Hands-on experiences in food and agriculture, such as gleaning with the Thurston County Food Bank, will complement lectures and workshops.  Food labs will take place in the Sustainable Agriculture Lab on the Evergreen Organic Farm. Seminar books may include Nabhan's Where Your Food Comes From, Silvertown's Dinner with Darwin: Food, Drink and Evolution, Holt-Gimenez's A Foodie's Guide to Capitalism and Montgomery's Dirt: The Erosion of Civilizations .

This offering will prepare you for careers and advanced study in:

This program is good preparation for Comparative Eurasian Foodways: An Artistic, Agricultural and Gastronomic Odyssey offered the subsequent two quarters, winter and spring 2020.  

16

Credits per quarter

Online learning:
  • Hybrid Online Learning - This offering delivers < 25% of its instruction online, rather than via face-to-face contact between you and your instructors.
Fees:

$210 for an overnight field trip and conference fees.

Sophomore-Senior
Class Standing: Sophomore–Senior
Class Size: 25
Daytime

Scheduled for: Day

Final schedule and room assignments:

First meeting:

Tuesday, October 1, 2019 - 9:00 am
LIB 1001 - Workshop

Located in: Olympia