Food Matters: Risk and Privilege
Food Col(LAB) 1.0
Today, food in America––how we find it, grow it, buy, prepare, and eat it––has galvanized concern in communities across the U.S. and around the world.
From cultural studies scholars, environmental policy and science researchers to artists, chefs, activists, and media makers, food generates pressing conversations about culture, class, identity, industrialization, globalization, and the environment. It demands that conversations broaden across the humanities, and the sciences.
This Spring the Program in American Studies in collaboration with CST StudioLab and the Princeton Food and Agricultural Initiative are proud to initiate the Col(LAB)’s inaugural module: Col(LAB) 1.0 Food Matters: Risk and Privilege.
Through intellectual inquiry and hands-on experience (in the community and in the kitchen), Col(LAB) 1.0 explores the tension and interdependence between risk and privilege when it comes to our food systems and food culture at the multiple and intersecting levels of production, consumption, sustainability, and human choice/constraint.
For specific hours of events and to access the application, click here.