Disciplines Merge for 'Food, Culture and Society'

An example of interdisciplinary collaboration that targets primarily nontraditional students can be found in a new offering titled “Food, Culture and Society.” Developed by Michael Broadway (Geography) and Mohey Mowafy (HPER), it will address such issues as how food can have different meanings for different people; how fast food originated in the United States; where the food on our plates comes from and who produces it; and why people are going hungry at the same time that obesity is a growing epidemic.

The 12-credit-hour program is designed to accommodate working professionals and current NMU students. The first course in the series will be cultural food patterns, offered Tuesday and Thursday evenings in the Winter ’06 semester. A special topics course on ancient and modern agricultural patterns in the upper Midwest will consist of a week-long field trip through Wisconsin and Minnesota. Participants will visit livestock operations, community-supported agricultural farms, and processing plants. The final course, geography of food systems, will be offered as an evening course in Fall ’06.

More information is available at Food, Culture and Society.


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Updated: October 27, 2005