Food and Power in the Twentieth Century OpenCourseWare: A Free Graduate Level Social Science Course by MIT

Published Jan 16, 2009

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What does food tell us about our culture? 'Food and Power in the Twentieth Century,' presented by the Massachusetts Institute of Technology (MIT) Department of Science, Technology and Society, examines food from a social science perspective. This free graduate-level OpenCourseWare is appropriate for students earning a master's degree in Sociology, Anthropology or a related field.

Food and Power in the Twentieth Century: Course Specifics

Degree Level Free Audio Video Downloads
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Lectures/Notes Study Materials Tests/Quizzes
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Food and Power in the Twentieth Century: Course Details

Through an extensive reading list and related sources compiled by Professor Deborah Fitzgerald of MIT, students using the 'Food and Power in the Twentieth Century' OpenCourseWare materials explore the social science of food. Not only have societal advances changed and shaped food and food consumption, but our need for food has driven significant changes in society as well. Readings center on food-related topics, such as food futures, slow foods and fast food, food radiation, freezing, raw food and global foods. Learn how food-science technologies have changed the social and economic power of farmers and other food producers over the past 100 years. See what can be learned what food can tell us about the evolution of history, politics and society in this challenging and fascinating course. 'Food and Power in the Twentieth Century' is appropriate for Social Science students and is a graduate-level course.

The OpenCourseWare includes a list of suggested readings, a bibliography and a collection of informative resources. To learn more, visit the food and power in the twentieth century course page.

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