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ECON409 THE WORLD S FOOD -AN ECONOMIC HISTORY C. 1840-2010

Course Objectives

1. Students taking this course will develop a broader inter disciplinary perspective as relates to food -its production and consumption.

2.The students will develop insightinto the history of major food staples-- a topic seldom discussed even though it concerns major commodities.

3 Students will develop insight into  the contradictions of food production and distribution as historically constructed. 

4 Students should some insights into the causes of the present growth of slum populations and refugees in the world today.

5. The course will teach  (or enhance) the student's ability to research a thesis and analyze findings.

6. The course will give students practice ingiving oral presentations.

7. The coure should enhance the students' understanding of food-related devloopments as reported in themedia.  

Course Content

Course deals with issues of food production and consumption on a world scale. For example, why with all the agricultural and distributive technologies available does the world continue to have nearly 1 billion people in chronic hunger? At the same time why are another billion people obese? What causes famines? Why are there recurring crises (the most recent being that of 2006-2008) surrounding food production and supply? This course explores these issues in their historical context.

Course Learning Outcomes

1. Students will be able to understand and analyze  the political, social and economic,  causes and conswquenses of food crises.

2. Students analytical skills will be developed. 

3 Student' writing skills will be developed. 

4. Students' language skills will be developed.

5. Students will develop a broader understanding  of contemporary economic, social and polltical  problems.