University of Oregon

Undergraduate Minor in Food Studies

The Minor in Food Studies provides a holistic and broadly interdisciplinary examination of food’s central place in the human experience. The Minor is designed to enhance and give balance—with a focus—to the experience of students pursuing majors in a wide variety of programs across the university. The Minor combines classroom and experiential work allowing students from a range of disciplines to gain valuable hands-on experience, through opportunities to work on the Urban Farm, to utilize community connections and conduct service-learning with local hunger and relief efforts, or to document a variety of regional, occupational, and ethnic foodways. Because food plays such a central role in our communities and the relationship of those communities to the larger world, the Minor is particularly well suited to promote student civic engagement. The Minor was approved by the Undergraduate Council in fall 2015 and students can declare the Minor beginning in fall 2016.

Requirements

The Minor requires 24 graded credits from approved courses, at least twelve of which must be in upper-division courses. No more than three courses with the same subject heading will count for the Minor (including ENVS). Students are also required to include at least one seminar or 400-level course. All upper-division courses for the Food Studies Minor must be taken in residency at the University of Oregon. (“In residency” includes UO study abroad courses.)

Foundational courses: Offered each year and required for Minor.
Required:
ENVS 225 Introduction to Food Studies (social science foundation)
HPHY 105 Principles of Nutrition (natural science foundation), and
Choose one:
HIST 215 Food in World History or
HUM 245 Food, Art and Literature (humanities foundation)

Elective courses: No more than three courses with the same subject heading. Must include at least one seminar or 400-level course.
Regular courses offered at least every other year:
ANTH 341 Food Origins
ANTH 365 Food and Culture
ANTH 431/531 Plants and People
ANTH 460/560 Nutritional Anthropology
ANTH 465/565 Gender Issues in Nutritional Anthropology
ASIA 425/525 Asian Foodways
ENVS 467/567 Sustainable Agriculture
FLR 415/515 Folklore and Foodways
GEOG 458/558 Geographies of Food
LA 390 Urban Farm

Experimental/Special Study Topics courses (not offered every year)*:
COLT 461/561 Topics: Food Studies (Contemporary Theory)
EC 491/591 Issues in Economic Growth and Development
ENG 469/569 Literature and the Environment
ENVS 411 Food Systems
FHS 409 Schoolhouse Garden
HC 441H Bread 101
HPHY 399 Nutrition and Metabolism
HIST 410/510 Food in Chinese Culture
SOC 416/516 Issues in Sociology of the Environment
*Experimental/special study topic courses offered each term are available in the Environmental Studies office, 144 Columbia Hall.

Capstone experience: Students are required to take at least one 400-level class or capstone seminar. Study abroad, taking LA 390 (Urban Farm), or a pre-approved internship or practicum can also provide a capstone experience.

Contacts & advising
Program Director Stephen Wooten (Anthropology, International Studies, Environmental Studies): swooten@uoregon.edu.
Undergraduate advisors available in Environmental Studies office, 144 Columbia Hall.

To declare
Visit the Environmental Studies student advising center, at 144 Columbia Hall. The Food Studies Minor will be available to declare beginning in Fall Term 2016.