Global Food Systems and Sustainable Development: Past and Present
The present situation is compared to earlier periods of intense changes in the international/global division of agro-food labour, in particular to the period from the mid nineteenth century to the First World War.
The course explores the relationship between various global structures, access to basic provisions, as well as historically and culturally shaped perceptions of food, nutrition, health, and taste. Different cases where local resources are increasingly mobilized for production on global markets are discussed and analyzed. What effects do different food choices have? What happens to the access to basic provisions?
Teaching Format
The teaching consists of lectures and seminars.
Attendance at seminars is mandatory. In case of absence, supplementation is made in accordance with the course convener's instructions. No more than a quarter of the seminars can be compensated.
The language of teaching is English.
Learning Outcomes
To obtain a passing grade in the course, the student must be able to:
- Describe the historical progression of the global food system from its origins to the contemporary era.
- Analyze and contrast various historical periods and pivotal junctures in the formation of the modern global agrofood system.
- Critically examine and analyze different theoretical approaches in studies of agrofood globalization and food systems
- Discuss relevant scientific, societal, and ethical aspects in relation to the global agrofood system
- Independently conduct scientific analyses on the basis of the course literature.
Assessment
The course is assessed through (1) written and/or oral tasks and (2) participation in seminars. For further information, please refer to the course description.
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