A critical interdisciplinary survey of food production around the world. All aspects of agriculture and food systems are explored: soil management and crop production, insect and pest management, energy and water requirements, food processing and preparation, food distribution and food justice, food politics and economics, culture, cooking, diet, and health. One laboratory per week. Prerequisite: ENVSC*110 and permission of the instructor. Distribution Requirements: CL, SB. Limited to first-year students and sophomores.