Multiple courses are offered at HWS focused on Food Studies. This listing is intended to include current and past course details. If you notice specific listings that should be added to this list, please contact The bullet points below each course listing are links to student reports delivered for course completion.

Anthropology Department
ANTH 280: Environment and Culture: Cultural Ecology (Annear, annually)
ANTH 354/454: Food, Meaning, Voice (Annear/Mailae, alternate) Food, Meaning and Voice Syllabus.pdf

Biology Department
BIO 167: Sustainable Agriculture Through Biotechnology (Parent, annually)
BIO 320: Agroecology (Newell, annually)

Chemistry Department
CHEM 304: Bonding With Food (Miller, alternate)

Geoscience Department

Economics Department
ECON 245: Political Economy of Food & Agriculture (Ramey, alternate)

Environmental Studies Department
ENV 200: Environmental Science
ENV 204: Geography of Garbage (Magee, annually)
ASN/ENV215: Environment and Development in Asia (Lewis/Magee, annually)
ENV 237: American Indians and Environmentalism
ENV 330: Sustainability, Commodities & Consumption (Lewis, annually)
ENV 335: Food Justice: Lit, Art, Activism (Crawford, alternate)
ENV 400: Group Senior Integrative Experience: Focus on food and farming in the Finger Lakes (Lewis)

History Department
HIST 151: Food Systems in History (McNally, annually)
HIST 286: Plants and Empire (Linton, annually)

Sociology Department
SOC 202: Agriculture, Food & Society

Womens Studies Department
WMST 305: Food, Feminism and Health (Hayes-Conroy, annually)
  • "The Cornucopia of Food Politics: Finding a Real Solution for a Complex Problem" [PDF] [Direct Link]
WMST 362: Topics in Feminist Health (Hayes-Conroy, annually)

AUS: Sustenance & Sustainability (abroad, annually)
FSEM 100: You Are Where You Eat (McNally)
FSEM 100: The Secret Life of Food (Lewis, 2013)
FSEM 130: I Know What You Ate last Summer
BIDS 219: The Curious Cook: The Science & Art of Cooking & Eating (Bowyer/Forbes, alternate)
ROM 219: Italian Food, Culture, and Society (abroad, alternate)

Reader's College
Fall 2010: You Are What You Eat - Food, Faith, and Justice
Instructor: Leslie Adams, HWS Chaplain
Description: Each week pairs of students plan, purchase, and cook a sustainable meal for the class. The class shares and discusses written reflections on the week's readings, which cover issues of food justice, hospitality, health, environmental stewardship, community, ritual and spiritual practice. Occasional guests from various religious traditions will help us explore how what one believes values influences what, how, when, where, why, and with whom we choose to eat.

Fall 2012: Eating Local: It’s Meaning and Action
Instructors: Dr. Lisa Cleckner, Sarah Meyer, and Adam Maurer, Finger Lakes Institute
Description: Agriculture and the food processing industry are two of the most significant economic drivers within the Finger Lakes region. Even so, those people that live in the region find it challenging to access local food and justify its use. When asked why eating local is so difficult to incorporate into our daily lives, responses often reference lack of time, convenience and know-how. What was once a time for friends and family to gather and share, meal time has diminished to visits to drive-through windows. This course studies locavorism and sense of place while reading and discussing Barbara Kingsolver’s book Animal, Vegetable, and Miracle – A Year of Food Life, a memoir of her family’s journey connecting with the land and local community by deliberately eating food produced locally. Her story raises questions as to what it means to eat local, but is also a call to action and requires reflection on personal values. In addition to the reading, course registrants may participate in local field trips to local businesses and places that attempt to capture what it means to eat, live, and act locally.

Fall 2014: Farm & Food: Memoirs of a Seasonal Harvest
Fall 2014 (Cancelled due to Registrar's issue)
Instructor: Sarah Meyer, Finger Lakes Institute
Description: With the growing cultural shift to consume locally, CSAs and farmers markets are expanding and growing in numbers. Many consumers, with little agricultural or gardening history, are inspired and enamored by the idea of not only consuming locally, but wanting to raise their own food. This course will focus on extending our growing season and exploring our own personal food/agriculture stories while reading, The Dirty Life, Kristin Kimball’s memoir of her transition from “city-girl” to first generation farmer. Kimball’s story, based in Essex County (NY), raises questions as to what is contemplated when becoming a farmer, but also requires reflection on perseverance and personal aspirations and limitations. Course participants will exercise specific winter harvest practices, reflect on their own farm memoir, and gain exposure to regional expertise from local farms and food processing/manufacturing centers to capture the essence of the extended seasonal harvest the Finger Lakes region can and does provide.
Direct Link: [PDF]