@article{Trivette_2013, place={Washington DC: American Sociological Association.}, title={Agriculture, Food, and Society}, url={https://trails.asanet.org/article/view/agriculture-food-and-society}, abstractNote={This course is designed to introduce students to the sociology of food and agriculture in the U.S. We will consider the dominant trends in U.S. agriculture; some of the emerging alternatives, politics, and responses to these trends; and the social, economic, and health impacts of different types of agrifood practices. The central question we will ask throughout this course is this: how do we feed ourselves sustainably? And what does sustainable agriculture mean in the first place? We start by considering how food is currently provisioned and how this approach both is an is not sustainable. We then turn to some approaches often considered sustainable (or at least more sustainable) and evaluate their merits. Along the way we will interrogate just what sustainability means. More specifically, the course is divided into two halves: the industrial food system (how it works, how it doesn’t work, for whom it works, and for whom it doesn’t work) and several alternative approaches, particularly organic and locally-oriented food (and how they work, how they don’t work, and for whom they do and do not work). While there are many ways to approach a course such as this, I do so through the lens of an environmental sociologist. That is, we will always bear in mind the links between the social and physical worlds as we consider the systems of food provisioning that exist in our country (and world).}, journal={TRAILS: Teaching Resources and Innovations Library for Sociology}, author={Trivette, Shawn}, year={2013}, month={Aug.} }