The interdisciplinary graduate minor in Food in Culture and Social Justice prepares students to examine food from a variety of perspectives. When and how we eat, what is considered acceptable to eat, how we prepare it, and how we learn about producing and eating food are all fascinating questions to explore by humanists and social scientists. Histories of particular food commodities and changes in the way people think about sustaining healthy bodies richly contextualizes our present practices. Cultural analyses of food and food production lead us to question the level of social justice within the local and global food systems. Students complete at least 1 credit of experiential/service learning which will be spent volunteering with food-related organizations.

Program Brochure



15 Credits (18 for Ph.D.) from the Following Courses

  • ANTH/FCSJ 544 Nutritional Anthropology (4)
  • ANTH/FCSJ 547 Methods in Food, Culture and Social Justice Studies (4)
  • ANTH 567 Agri-Food Movements (4)
  • ANTH/FCSJ 586 Anthropology of Food (4)
  • AGRI 511 Introductions to Food Systems: Local to Global (3)
  • ES/FCSJ 564 Food and Ethnic Identity: Decolonizing Our Food and Body (3)
  • HST 516 Food in World History (4)

Other courses possible with FCSJ Minor Professor approval.

Required Service Learning Course

  • FCSJ 506. Food Projects(1)