HRS 154

Food, Farming, and the Sacred

Examination of primary sources dealing with the sacred dimensions of food and farming in pre-modern and modern world cultures. Attention paid to sustainable, small-scale farming, and spiritual perspectives that promote and reinforce sustainable food practices. Interested students may receive one additional unit of credit for 20 hours of work with a local organization involved in farming and/or local food distribution through the Community Engagement Center and reflection assignments relating this work to course materials.

Units: 3.0