SOC*4420, Web Outline: Fall 2025
This course is offered using the Face-to-Face format.
Course Title: Sociology of Food
Instructor: Erin Nelson, enelson@uoguelph.ca [1]
Class Schedule: Fridays, 11:30-2:20
Location: TBC
Course Description:
This advanced seminar explores food systems in the contemporary world, looking at how food intersects with issues such as climate change and social justice. We will examine how power shapes mainstream food production and consumption, and assess examples of more just, sustainable alternatives. The course considers different actors (e.g., farmers, citizens, corporations, governments) and gives students an opportunity to think critically about how they engage with food in different ways and help shape the nature of our food systems. The course will take an interdisciplinary, comparative approach and help students develop a solid foundation from which to develop their own worldviews about food issues.
Learning Outcomes:
Upon successful completion of the course, students will be able to do the following:
- Identify and critically discuss key concepts and debates integral to global food systems.
- Assess important social, economic, environmental, and cultural impacts of various food system activities and trends.
- Understand how power relations shape dominant food system narratives and the emergence of alternative visions.
- Critically analyze the roles that different actors play in a food system and reflect on the ways their own choices impact food systems locally and globally.
- Clearly communicate in multiple forms about food issues.
Readings:
All readings will be available through ARES and/or CourseLink.
Tentative Assessments (subject to change before class begins in September 2025):
Participation (20%)
Reading Reflection Papers (15%)
Group Seminar Presentation (25%)
Research Proposal (15%)
Research Paper (25%)