- 1st Year English or equivalent
- General strand math
- 4th semester second language proficiency
- 6 units Tier 1 Individuals & Societies (150)
- 6 units Tier 1 Traditions & Cultures (160)
- 6 units Tier 1 Natural Sciences (170)
- 3 units Tier 2 Humanities
- 3 units Tier 2 Natural Sciences
- 3 units Tier 2 Arts
- 3 units Diversity (Can be double-dipped with Tier 1/Tier 2 coursework.)
Required (or double-major)
- Complete 24 units total
Practice in writing business letters, reports and proposals.
This transdisciplinary course examines human interactions with food across various domains. Students will learn about food’s intersections with histories, arts, and cultures; basic concepts in food governance and food economics; and survey sociocultural issues related to food justice, sovereignty, and ethics.
This course examines the U.S. food system from production to consumption. Students will learn about drivers of the food system including policy, economics, and food culture, as well as outcomes of the food system including human and environmental health, food insecurity, and food waste.
Students in this course will explore cultural, environmental, and ethical disputes around food production, distribution, and consumption, including local and global food (in)security, the role of food in cultural preservation and revitalization, and approaches to sustainable food production (including Traditional/indigenous).
Our current food system significantly impacts our environmental and physical health. This course examines overarching concepts related to global, national, and regional food security, the consequences and challenges we face today, and tools to help us better navigate and respond to change to build a healthier and more equitable tomorrow. Students will unpack the complexity of our food system. In this process they will confront topics including values, language, systems of distribution, myths, assumptions, food assistance, and food movements. Students will explore best practices for...
A culminating experience for majors involving a substantive project that demonstrates a synthesis of learning accumulated in the major, including broadly comprehensive knowledge of the discipline and its methodologies. Senior standing required.
Current concepts and controversies in human nutrition. Carbohydrate, protein, lipids, vitamins and minerals in nutrition; and the relation of nutrition to health throughout the life cycle.
- Choose 1 course, 3 units
This course introduces the practice of ethnographic field research including the history of research; ethics of ethnographic study; development of research plans; methods of data collection; organization and analysis of collected data; and creation of ethnographic reports.
This class is designed to furnish students with a basic set of skills in recognizing, locating, processing and analyzing geographic data. These skills provide a foundation for upper-level classes in statistical methods, Geographic Information Systems, urban and regional development. These skills also provide a basic professional preparation for employment market requirements including defining research questions, selecting suitable geographic tools and methods to investigate, harvesting and analyzing data, and in presenting findings using computer mapping, spreadsheet, and charting...
Formulation and solution of geographic problems; models, research design, and methods of gathering, analyzing, and portraying geographic data.
The purpose of this course is to introduce students to the nature and practice of writing history and to teach critical reading, writing, research and analytical skills necessary for history majors. Required course in the history major.
An introductory course in the fundamentals of modern statistics with applications and examples in the social and behavioral sciences. Topics include: methods for describing and summarizing data, probability, random sampling, estimating population parameters, significance tests, contingency tables, simple linear regression, and correlation.
- 15 units total required from three thematic areas
Food, Society, and Culture (Take 6 units)
Explore how food is intertwined with identity formation, including individual, social, and cultural identities.
The exchange of scholarly information on important disciplinary topics, usually in a small group seminar setting with occasional lectures. The course content, as taught in any one semester, depends on student need and interest, and on the research/teaching interests of the participating faculty member. The scope of work shall consist of research by course registrants, with the exchange of results through discussion, reports, reviews, and/or papers.
What did people eat and drink in the past, and why? This course introduces students to the archaeological study of food. Topics include techniques for reconstructing past diets from material remains, and the social, economic and political roles of food.
This course offers a review of approaches to understanding and documenting human diversity through the lens of food practices. Students will learn to think about food in new ways to gain a better understanding of the diversity of social and cultural norms, beliefs, and habits that shape foodways and our relationships to food.
Biocultural approach to human nutrition. Explores factors that influence what and how we eat emphasizing an understanding of nutritional adaptations, population differences in food utilization, and nutrition problems in the contemporary world.
This course will examine different "foodscapes" created over time in the region. We will examine the interactions of variety of factors in the development of culinary cultures: geography and environment; religion, language and cultural practices; history; social organization, ethnicity, status and gender; science and technology and consider particular ritual practices, feasting and fasting customs and dietary rules. How have authors used the topic of food in their writings?
Mexico has one of the world's most accomplished food heritages. Many people in the U.S. are unaware that in ancient times the country's native peoples domesticated many important food crops that are of great importance today: corn, tomato, avocado, squash, pinto beans, and cacao (chocolate), to name a few. As in other countries, Mexican food is not an incidental component of life, but an essential part of how Mexico is structured; what people eat represents a confluence of power, culture, technology, and taste. In this course, we take a critical look at Mexican food production...
Physically, culturally, and socially, humans live through food and drink. Spanning the globe, as nearly limitless omnivores, humans have developed myriad ways of collecting and cultivating food and taking advantage of local environments. We also put food to work socially by creating cuisine. Through cuisine, humans have forged and nourished relationships, communed with deities, and through luxury choices, demonstrated "taste" and laid claim to status. Through the cultural practices of production and consumption of food and drink, individuals and groups have wielded power locally and...
How do we know what is good for us, who gets to decide, and how does "healthy" change over time? This seminar explores these basic questions through the lens of Japanese food culture: the dietary trends, choices, and ideas of proper consumption that help shape the relationship between people's bodies and the world around them. We will discuss how and why "eating right" became such an important issue in Japan from the seventeenth century to the present and ask what the everyday experience of eating can tell us about the core themes, concepts, and events in Japanese and East Asian history...
Food is of wide-ranging interest because it makes up a significant part of the cultures that bind people together into national communities. Food is central to cross-cultural studies of behavior, thought, and symbolism. This course explores the connections between what people in Latin America eat and who they are through cross-cultural study of Latin Americans' food production, preparation, and consumption. Readings are organized around critical discussions of what people cook and eat in Mexico, Tucson-Mexico Border, Caribbean, Central America, Colombia, Venezuela, Brazil, Peru, and...
Food is a highly diversified, yet personal experience that binds all cultures. Through this course students will experience the role of food in a variety of cultures and learn how the surrounding environment influences the tastes and flavors of a region. The course will combine assignments with readings and activities to help students begin to understand commonalities as well as diversities in cuisines and cultures. By completing assignments and activities each student will gain an appreciation of regional crops and how they contribute to both cuisine and culture.
Global Food Policy, Governance, and Environment (Take 6 units)
Explore food systems from different perspectives and scales, including the role of ecology, policy and economics in influencing the structure and outcomes of food systems.
This course is a survey of basic issues and concepts in natural resource management and the environment in Native communities using integrated case studies that survey all the major varieties of environmental issues in Indian Country in the 21st century. A central theme will be developing tribally-specific solutions to rebuilding the resiliency of degraded ecosystems. We will consider particular case studies such as: tribal sovereignty, land tenure, reserved rights and Native claims; Native knowledge systems and Western science; co-management and restoration; water; fish and wildlife;...
The role of anthropology in interdisciplinary projects involving economic development and planned change on the national and international levels.
This course introduces a variety of environmental thought linking the political sphere and the biosphere. It examines ecological economics, environmental history and ethics, theoretical ecology, ecofeminism, political ecology in anthropology and intellectual property law.
Agro-ecology is the application of ecological principles to the production of food and fiber. The underlying goals are to assess and promote the long-term sustainability of agricultural production systems. Through this course we will study how agro-ecosystems vary across time and space and will examine the trade-offs associated with different cropping systems and management practices. We will begin with a brief history of major trends in agriculture, then examine the ecological interactions involved in crop production, observe how these interactions shape agricultural practices and...
Ever wondered where your coffee comes from and how it ends up in your cup? This course is about all things coffee. In 1824, President Jefferson deemed coffee "the favorite drink of the civilized world." Indeed, as one of the most consumed drink after water and the one of the most traded commodities after oil, coffee has an undeniable impact globally. In this class, students will learn about the coffee supply chain from crop to cup. We will examine how coffee is involved in global power structures and assess the extent to which consumers and specialty coffees can influence change. We will...
This course explores contemporary debates about the future of food. Students will learn about food systems and apply different lines of inquiry to understand the social and environmental impacts of various food practices and technologies. Questions we will consider include: Should we eat meat? How will robots, drone bees, and other technologies transform our food system? What does the future of farming and farm labor look like? What are the environmental and social implications of new food products such as lab-grown meats? Will genetically modified organisms (GMOs) help us to feed a...
Our relationship with food--and the way we discuss it--is complicated and deeply personal. We filter everything from restaurant reviews to nutritional news through the lens of our past and present circumstances, bringing class, history, economics, culture, race, and even DNA to the table. In this course, we'll parse out these perspectives, the array of assumptions we make when we sit down (or stand up) to eat.
This course uses beer and other foods and beverages to examine fundamental geographical questions of change, globalization, and human-environment relations. Using a spatial perspective, we explore the history, economics, cultural, and environmental aspects of beer and brewing to better understand our world. We’ll explore the links of beer to colonization, globalization, and commodification; migration and national identities; the impact of transportation and technologies on the spatial economies of beer; consolidation, neo-localism, and beer tourism; the impact of climate change and the...
This course evaluates theories and practices aimed at addressing the complex relationship between economic development and environmental protection in both industrialized and developing world contexts.
Climate change has social causes and consequences, and the responses and solutions involve changes in human behavior, institutions, and technologies. This course analyses the social causes of climate change including the economic, political, social and cultural drivers of greenhouse gas emissions and land use, and the impacts of climate change on society such as vulnerability and impacts in sectors such as food, water, health, cities and sustainable development. It also discusses solutions and responses to climate change such as changing policies, behavior and attitudes, climate...
Introduction to theories of social justice with application to social, cultural, and economic geography. What are the prevailing theories of social justice and how can we draw on them to assess movements and goals for social change? How do different geographical contexts inform our assessment of social justice concepts? Course will address theory, moral questions, and specific case studies equally.
Surveys political problems in environment/society relations by exploring the history of geographic theory surrounding environmental politics, surveying the local and global actors in conflicts, and addressing questions of biodiversity loss, forest conservation, and urban hazards.
Does food have a history? While seemingly a mundane aspect of everyday life, food has been central to cultural meaning, political conflict, religious life, and economic and social systems. Food has also been closely connected, both materially and in the realm of ideas, to bodily health and the natural environment, which will be the key themes of this course. Topics may include: the food production and consumption patterns of early America, health and food under slavery, the role of food in the Civil War, the creation of the modern food system, the relationship between food production and...
The high-level course entails synthesizing peer-reviewed nutritional epidemiological papers by country with lectures on cultural aspects of food preparation and diet. Students will analyze how culture focused on food preparation and diet are associated with health and disease based on regional cuisines from various countries. Students will study the history and the development of diets around the world; analyze diets and how they relate to variations in disease prevalence; analyze the relationship between geography and foods available to a community; and evaluate how culture and food...
Agriculture and ranching have had a significant impact on the history and environment of the western United States. In popular culture, ranching is viewed both as a romantic representation of our western, pioneer heritage and as a symbol of environmental destruction. This course examines how modern agriculture and ranching fits with these perceptions by developing an understanding of what has been termed "conservation ranching." We will review how agriculture is practiced in the Southwest and the relationship between agriculture and sustainable land use. The focus is on ranching because...
Leadership and Community Engagement (Take 3 units)
Evaluate how food systems and nutrition impact health outcomes, community wellness, and overall sense of well-being.
This course introduces learners to a broad range of readings addressing practical and theoretical leadership principles. Participants will be expected to critically examine readings and associated videos/movies. Participants will have the opportunity to apply principles from the course in a field project where particular emphasis will be placed on enhancement of self-awareness and leadership capabilities through the documented development and assessment of the field project.
Principles and practices in planning, developing, conducting, and evaluating leadership programs for agricultural groups. The intended audience is the College of Agriculture and Life Sciences (CALS) students. The course focuses on helping students better understand themselves and others; improving group communication; becoming effective leaders and members of groups; improving leadership and personal development skills; assessing leadership situations, determining and administering appropriate leadership strategies, and evaluating results.
This course is designed to help students become more comfortable with speaking in public, and to familiarize them with the theory-based, basic skills of public speaking. It will also help to increase students' communication, competence, and effectiveness, as well as improve capabilities in research, and critical thinking. This course will expose students to a variety of everyday speaking occasions.
The purpose of this course is to enhance interpersonal leadership competence with a focus on strategies to lead individuals and teams effectively.
This course will cover theories, philosophies, and concepts related to social change as a process and outcome.
This workshop-based course is designed to enable UA undergraduates and graduate students to work in Tucson-area schools helping students and teachers to undertake the design, construction, planting, harvesting and preparation of foods from a local school garden. The workshop also involves preparing or assembling curriculum materials to enable teachers and students to teach and learn about food production, food histories and geographies, and food politics. The course includes an intensive workshop sponsored by the Tucson Community Food Bank. In addition to attending that workshop,...
This course is an in depth look at how the RD/nutritionist works in the community, by providing hands-on experience in teaching nutrition in a community setting. The course will cover areas such as determining needs for nutrition education, public policy, various nutrition programs, funding and grant writing, and communication skills needed for various audiences.
This workshop-based course explores the problem of poverty in the city of Tucson and its impacts on the well-being of local residents. The workshop combines in-class lectures on poverty with extensive training in the collection of survey data. Partnering with various community agencies and nonprofits, this course includes an intensive period of field research where students will interview households in Tucson in order to help our community partners better understand the problem of poverty and identify potential solutions. Over six weeks, students will work in teams to travel to...