Provisioning: Food, Architecture and Urbanism in the Global 20th Century (ARC 527 / ENV 527)
After the industrialization of agriculture, what does it mean to provision a population or a city? How can food systems be designed, how do we understand the intersections between bodily need, regulation, economies, and the work of architects and urbanists? What opportunities might designers and thinkers have to create better labor conditions and ecologies in our food systems, and to add pleasure to the daily ritual of consumption? In this course, we examine the long modern history of spaces and philosophies of food systems, and South-North relationships that emerge through these systems. Click here for more information.