Sustainability, with Michael Leviton
This course will examine the contemporary food system through a multi-disciplinary lens. Taught by Chef Michael Leviton, the course will allow students to put readings and ideas into culinary practice. Students will read widely in the topic area, engage in classroom discussion, and work together in the kitchen to understand hands-on culinary approaches to some of the most important issues of our time.
Guest speakers will bring in scholarly and practical approaches being put into use in the contemporary food scene.
The course is offered in hybrid format, meeting face-to-face four times during the semester—the rest of the semester classes will be online.