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  • FST 150: Food, Farm & Field

    3.00 Credits
    Chatham University

    This course explores food, farm, and environment through readings, films, lectures, demonstrations, field trips, and on-farm and kitchen experiences in research and production problems. Activities include presentations on specific topics, group discussions, hands-on lab and field activities, individual and group presentations, field trips, and reflection through writing, video, and photography.
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  • FST 234: Asian Foodways

    3.00 Credits
    Chatham University

    A strategic survey of Japanese, Chinese/Taiwanese, Korean, and South Asian food ways in their originating contexts and the U.S. Emphasis on anthropological understanding of food ways, cultural studies critique of class, gender, and family dynamics articulated via food, and historical transformations of food culture in response to migration and globalization.
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  • FST 402: Global Agriculture

    3.00 Credits
    Chatham University

    This multi-disciplinary course examines agro-ecological, socio-economic, and political issues in tropical agriculture in the global South, focusing on how production and consumption impact food, agriculture, and community sustainability. The course centers on a two-week visit to EARTH University in Costa Rica, plus pre- and post-trip sessions in Pittsburgh.
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  • FST 420: Basic Agroecology

    3.00 Credits
    Chatham University

    Through working on Chatham's Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in class. Topics will include basic principles of soil fertility, biodiversity, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues.
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  • FST 420L: Growing Sustainably Lab

    1.00 Credits
    Chatham University

    Through working with Chatham's Eden Hall Farm as well as visiting neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in classes. Topics will include basic principles of soil fertilitiy, biodiversity, greenhouse production, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues.
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  • FST 502: Essential Readings in Food and Agriculture

    0.00 Credits
    Chatham University

    This class provides grounding in essential texts in the contemporary understanding of food and agriculture. Readings include key food histories, journalism, critical nutrition and food industry writers, and agriculture and environmental treatise. Class will meet monthly to analyze texts. Students will contribute to forum and blog discussions throughout the year.
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  • FST 504: Food Science Principals

    3.00 Credits
    Chatham University

    We will study scientific literature on nutrient availability before and after cooking, learn about chemical and physical and visual changes to food through various storage and cooking methods and investigate our sensory responses to certain foods in various types of physical and cultural settings.
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  • FST 505: Food and Representations

    3.00 Credits
    Chatham University

    Food is elemental to survival, culture, home, and subjectivity - to rituals of love, oloss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.
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  • FST 508: Food Systems

    2.00 Credits
    Chatham University

    Examines philosophical, sociological, econcomic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.
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  • FST 509: Food Access

    2.00 Credits
    Chatham University

    If food is a basic human right, how do societies create universal access to food? What is the moral ethical basis for making citizens food secure in an age of global inequality? To what extent does providing food access need to consider culturally appropriateness, nutrition, and sustainability, and justice?
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