Introduces the modern history of spaces that have supported the production, supply, and consumption of food since the 19th-c within the global exchange of ideas, commodities, and dissemination of foodways under the aegis of colonialism and capitalism. We look at a range of spaces from the forest and farm to restaurants and residences. Our goal is to understand the role of architecture and planning in supporting the changing connections between different scales of food production and consumption.
4
UnitsOptional
Grading1, 2, 3
PasstimeNot open to freshmen
Level LimitLetters and science
CollegeSwati's teaching style can be best described as firm yet open-minded. With primarily clear lectures and a lenient grading system, her course is easily accessible and engaging even to someone not in the art history scene. Participation and attendance is required to pass the course, though the online exams and in-class projects were hardly difficult.
Lectures were not relevant to assignments and were quite arbitrary - overall I enjoyed the class but her teaching style was really not beneficial to myself or others who were taking the class as well.
Professor was okay, she seemed sweet but I do think your TA makes or breaks your grade. unfortunately most of the ARTHI classes are paper heavy. overall easy ish class
This professor is simply extremely boring but she is not the problem. The problem is the TAs. Most do not know what is going on and will grade like their life depends on it. They are rude and extremely unhelpful. If you need an area F please try finding another class that won't hurt your GPA.
Chattopadhyay may be a bit intimidating at first, but she's genuinely interested in the subject matter and student learning. The only assignment was to keep a journal of class activities and the occasional assigned reading. If you show up and do the journal, it's an easy and fairly interesting class.
This professor lacked respect and was not at all respectful. She was rude and did not treat the students well. She should not teach.