Master of Arts in Food Studies

Current Course Offerings
(Fall 2011)

FST505 Food and Representations

Focusing on representations of food and eating in public contexts, from literature to policy, popular culture, marketing, and political rhetoric, but also including scientific, agricultural, and culinary discourses. Texts include advertising, research reports This class examines the varying meanings assigned to agriculture, food, and eating.

FST508 Food Systems

Examines philosophical, sociological, economic, 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.

FST509 Food Access

If food is a basic human right, how do societies create universal access to food? In this course, we explore the moral and ethical basis for making citizens food secure despite global inequality. Major topics include the relationship between food access, culturally appropriateness, nutrition, sustainability, and justice.

FST510 Food, Culture and History

Provides an overview of food and diet in transnational history, emphasizing cultural impact of modernity on food gathering, farming, plant biology, the body and consumption, health, taste, and cuisine. Topics include the development of agriculture, the causes of famine, the disruptions of colonialism, global exchange, industrialization, migration, and commercial economic dominance of the food system.

FST511 Research Methods: Food

Introduction to social science research methods applicable to the study of food and culture. Practicum includes ethnography, interviews, focus groups, survey research, oral history, textual analysis, cultural mapping, and visual methods. Applied approach to research: students will produce data for practical use in existing community projects or thesis preparation.

FST512 Practical Nutrition

Course provides an overview of nutrition as an evidence-based research field, focusing on groups and communities where research is conducted and then applied. Topics include science and politics of food categories; supplements and functional foods; weight and disordered eating, commercial, local, organic, and conventional foods; cuisine, culture, and diet.

FST513 Food, Labor, and Inequality

Course examines how food labors shape historical, political, and social contexts. From nomadic egalitarianism, agrarian politics, industrial stratification to global technological disparities, we explore the uneven compensation and status created in domestic settings, restaurants, factories, and farms. Research on contemporary food labor practices and relevant policies is emphasized.

FST514 Fair Trade

Exploring the role of global trade agreements, government policies, international labor standards, and social movements in determining global food production and distribution. Examines historical food exchanges, debates over genetic modification, strategies of multinational corporations, environmental concerns, and development scenarios. Case studies include coffee, chocolate, green beans, and aquaculture.

FST515 Writing About Food (3)

Students will develop techniques and skills for writing about food and culture by studying ethics; journalism, advertising, multimodal and new technology venues; recipe writing; food criticism; writing about food in a variety of genres from history to fiction, magazines and websites. Course emphasizes both print and online media.

FST518 Business of Food and Agriculture (3)

Course covers both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing. Students will be able to develop an agricultural project or food business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation. PREREQUISITES: FST 520 AND FST 520L

FST520 Growing Sustainably (3)

Using Chatham’s Eden Hall Campus gardens as well as neighboring farms as a case study, students will integrate best practices for sustainable agriculture with theory and research analysis in the classroom. Topics will include basic principles of soil fertility, biodiversity, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues. FST520L REQUIRED SIMULTANEOUSLY; CAN BE TAKEN TWICE FOR CREDIT

FST520L Growing Sustainably Lab (1)

Through working on Chatham’s Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable agriculture in ongoing projects. Lab component will include work with the western regional office of Pennsylvania Association for Sustainable Agriculture, farm-to-table initiatives, ongoing regional vermiculture and composting, and garden market development and maintenance for a variety of community partners. PRE OR CO-REQUISITE: FST 520; CAN BE TAKEN UP TO 3 TIME FOR CREDIT

FST522 GIS: Food and Agriculture (3)

This course will provide students with a solid foundation of the principles and applications of GIS, an introduction to the desktop software ArcGIS, and will demonstrate its use in the public sectors. Skills learned in other courses can be brought to this course and built upon. Students will focus on their particular interests and projects.

FST605 Food and Climate Change(3)

This course covers the basics of the relationship between climate change and food systems. Using case studies and research projects coursework covers a comprehensive understanding of agriculture, food production and consumption in relation to environmental change, with close attention to the different ways that communities experience such change.

FST530 Sustainable Culinary: Basics (3)

Covers the fundamental concepts and skills of classical cookery focusing on local and sustainable practices. Topics include sourcing local ingredients, flavor profiles, cooking theories. Includes basics and terminology in stocks, soups, sauces, vegetables, starches, meat, and poultry from Eden Hall and field trips to local farms. Techniques include sautéing, roasting, poaching, braising and frying. Class runs 7 weeks and is offered twice.

FST531 Sustainable Culinary: Fermentation (3)

Through hands on production, tastings and lectures this course is designed to provide students with an understanding of winemaking principles and practices including a history of viticulture, wine production regions, wine types/styles, methods of winemaking, basics of fermentation, wine chemistry and winery operations. Active experience in the principles of sensory evaluation will be gained through weekly tastings. Students will produce root beer, beer, sake, local mead and vinegar to gain an understanding of various fermentation methods. An emphasis will be placed on sustainable viniculture practices and the globalization of wines.

FST532 Sustainable Culinary: Meat Production (3)

As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues. Students will learn butchering, packaging, and cooking techniques at a grass-fed livestock farm and production facility. Fall 2011 will take place at Jamison’s Farm in Latrobe, PA.

FST602 Global Agriculture (3)

Examines how contemporary agricultural era is characterized by the simultaneous existence of radically different farming systems within the same region. Course explores prior examples historically and regionally. Focus is then on what makes the contemporary agricultural age different, including respect for ‘traditional’ approaches as viable ‘alternatives’; social and scientific research supporting alternatives; farmers/practitioner awareness of options; and consumer-citizens driven awareness and advocacy.

FST603 Food Journeys

From the Columbian Exchange to Eco-tourism, food travels the world and the traveler journeys through food. This course examines historical and contemporary writing on food and geographic movement. Topics include culinary adventuring, anti-colonialist eating, and the migrant food voice. Analysis of memoirs, cookbooks, and travelogues culminates in publishable food journeys.

FST610 Culture and Politics of Meat (3)

Meat is one of the most prized and problematic aspects of our food system. It is one of the key issues in environmental degradation through agriculture, but it is also the most celebrated component of new sustainable food initiatives. Course examines both sides of debates about the historical and contemporary use of animals for food. Covers the culture, politics, history, and contemporary debates about animal production and consumption.

FST683 Special Topics: Pittsburgh Food Landscape (3)

Using theories of collective memory, methods of culinary and oral history, and techniques from cultural geography, this course examines components of the food universe of Allegheny County and Pittsburgh, focusing on the way its distinctive ethnic and class history resulting in specific traditions, culinary creations, and entrepreneurial endeavors related to selling and consuming food. PREREQUISITES: FST 509 AND FST 508;

FST691; 692 Internship (1) (2)

Internship placement will focus on local nonprofits, advocacy groups, community projects, food companies, farms, co-ops, food producers, and policy agencies. Directed experience can include developing products, community knowledge, food system data, or promotional materials. (course requires instructor signature on Add/Drop form)

FST693 Field Work Practicum (3)

Students in 3 credit internships will have regular meetings as a group and individually with the supervising academic professor in order to address ethical, logistical, and intellectual issues related to community-based work in Food Studies. Students must have internship placement secured prior to start date. (course requires instructor signature)

FST698 Thesis/Project Work (3)

Course provides supervision and research guidance for Masters thesis or projects in Food Studies. Students will have instruction in data analysis, writing for public presentation and publication, professional development workshops, and community development issues.

FST699 Pro-Seminar (2)

Professional development seminar including workshops on negotiation, networking, public presentation, publication, and communication. Includes guest speakers and event management opportunities.