|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. J van der Stoep|
|Lecturer(s)||prof. dr. J van der Stoep|
|Examiner(s)||prof. dr. J van der Stoep|
Language of instruction:
Eating is more than just the consumption of nutrients. It connects people with each other, and with the plants and animals in their surroundings. Food has to do with health, animal welfare, land use, biodiversity, class culture, geopolitical relations, local traditions and cooking habits. People think differently about food production. Some emphasize the importance of technology to achieve high yields in order to feed a growing world population. Others point to principles such as stewardship, or argue for circular agriculture or organic farming. The same variety of views is visible when it comes to the consumption of food: health diets, the slow food movement, vegetarianism or local food. Over the centuries various religious traditions have developed their own eating habits, informed by specific commandments and prohibitions. What can be learned from these traditions? Why is it that in a Western culture, influenced by Christianity, people pay so little attention to the meaning and value of food?
After successful completion of this course students are expected to be able to:
- show knowledge about the main themes in food ethics, and about different approaches;
- understand how worldviews influence the production and consumption of food;
- formulate an elaborate and critical view on the Christian idea of stewardshipf;
- formulate an articulated and substantiated opinion on a specific issue concerning food.
lectures and group discussions