Food feels universal; we all consume it daily. The politics, health, culture, and economics of food, however, vary greatly across and within place and time in ways that have powerful social and environmental consequences. Our Fall 2016 Clarke Forum theme will examine food access, quality, and sustainability as they have been shaped by factors like class, race, ethnicity, and gender. Approaching food from diverse, critical perspectives, this semester’s events will draw on the expertise of researchers, activists, community groups, artists, writers, governmental agencies, chefs, cooks, and seminar participants. Together we will explore the historical roots of inequalities related to food, demonstrate how they manifest themselves in culture, politics, human health, and the environment, and suggest how best to confront them. In doing so we will learn from one another and will inform and stimulate broader campus and community discussions about food.
Events Related to Theme:
Thursday, September 8, 2016
Anita Tuvin Schlechter Auditorium, 7 p.m.
The World That Food Made
Raj Patel, award-winning writer, activist and academic
Friday, September 9, 2016 (For Dickinson Community Only)
President’s House, 4:30 p.m.
Clarke Forum Salon
One Bite at a Time: Addressing Food Policy Issues through Community Engagement and the Art of Cooking
Hugh Acheson, chef, restaurateur, author
Monday, October 10, 2016
Allison Great Hall, 7 p.m.
Eating While Black: A Case Study on Food Shaming and Policing
Psyche Williams–Forson, University of Maryland
Thursday, October 27, 2016
Anita Tuvin Schlechter Auditorium, 7 p.m.
Morgan Lecture
Native Harvest: The Politics, Health, Culture, and Economics of Food
Winona LaDuke, Honor the Earth
Tuesday, November 1, 2016
Stern Center, Great Room, 7 p.m.
Bringing Animal Welfare to 21st Century Agriculture
James McWilliams, Texas State University