Food Fights: How History Shapes What We Eat – And Why
by Dr. Matthew Morse Booker
Thursday, February 27 | 6:30 PM – 7:30 PM | Talley Student Union, Room 3223
What we eat, where it is from, and how it is produced are vital questions in today’s America. Yet critiques of food and food systems all too often sprawl into arguments against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today’s methods of food production and distribution.
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