Indigenous Food Sovereignty (INDG 221.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
INDG 221 U15 May 2018 Leah Dorion
 
INDG 221 01 September 2017 Priscilla Settee
 
INDG 221 U15 May 2017 Leah Dorion
 
INDG 221 02 January 2017 Priscilla Settee

Description

Examines issues around Indigenous foods looking at contributions, impacts and threats within a local and global context. Historically many of the world's foods originate and have been adapted by Indigenous peoples and were the basis for thriving local economies. Modern developments are having major social, cultural and health impacts on Indigenous communities. This course will examine some of those impacts and what Indigenous peoples and their allies are doing to restore and preserve local economies.

Note

Students with credit for NS 480 or NS 221 may not take this course for credit. This course was labeled NS 221 until 2015.

Prerequisite(s)

NS 107.3 or INDG 107.3 and 3 additional credit units from ANTH, ARCH, ECON, GEOG, INDG, LING, NS, POLS, PSY, SOC, or WGST

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