This course reframes how and what we eat. We will trace how industrial, political, and ecological processes, across the 20th and 21st centuries, construct how food appears on our plates. Topics to be studied include biotechnology, food-preservation, pesticides, fast food, processed food, genetic modification, and the organic, local, vegetarian, slow-food, and food justice movements—from the perspective of artistic, literary, and cultural texts. To capture the ways that food is represented and remixed through new media culture, course “readings” will consider not only fiction and nonfiction writing (poetry, novels, essays, journalism) but also diverse media, such as films, videos, blogs, Facebook groups, email listservs, TED Talks, celebrity-chef cookbooks, YouTube videos, and television/online programming. To study the role of the body and community in food politics, we will collaborate on food preparation and take trips off-campus to farmers’ markets, restaurants, grocery stores, and local food deserts.