Submitted by caitlin on Mon, 08/06/2012 - 12:53
Did you ever wonder? -- just how did our food system come to this?
Local, organic, healthy and sustainable food movements are often defined as alternatives to the dominant “industrial” model to feed cities, countries and the world. How did the industrial farming system become the lead agricultural paradigm in the US and for the world. Or is it?
For an exciting journey into the roots of both the conventional and alternative models for feeding a growing world, consider joining the New School Food Studies studio course “The History of American Farming and Food Production” taught by FSNYC Leadership Committee member Thomas Forster.
On 15 Thursdays beginning August 30, Thomas and his guests will explore the history and development of American agriculture from pre-colonial foodways through the rise of industrial farming in the mid-20th century to the emergence of the organic, sustainable, locavore and agroecological movements in the last 40 years.
This course is the third in a series of courses offered through the Food Studies program for both students and for the New York food policy community. The others are “Food Policy for the Local Food Revolution” and “Frontiers in Food Systems Resilience” taught in spring and summer semesters.
These and other food studies courses are open to part-time and continuing students and listed and can be registered for online at the New School Food Studies website: (provide url).
To read the full course description and register for "The History of American Farming and Agricultural Production," visit:
To access descriptions of all Fall 2012 Food Studies courses at the New School, follow these steps:
- Go to: http://newschool.edu/
- Click on "courses" (upper left corner)
- Search for "food studies" listed in the "topic" field
- Select the term, fall 2012, to narrow your search further.
- Click "search" (bottom of page)
- This will take you a list of the 15 food studies courses offered in fall 2012. Click on the course title to get to the page that gives you the full description.