ENVIRON 171 - Food and Energy: Applying research and theory to local dining practice

Institution:

Duke University

Subject:

Environment

Description:

Examination of link between food and energy, both in science and culture. Includes food production, processing, transportation, consumption, and food security. Project groups will design and complete on-campus research and/or evaluation projects around dining at Duke. Application of basic qualitative research methods, including participant observation, personal interview, and content analysis. Instructor: Clark

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.DUKE.EDU

Phone Number:

(919) 684-8111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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