One of the most contentious issues shaping urban studies right now is the way food impacts environmental concerns, public health, and policy. Ever wonder why you eat what you do? Do you really know how your food is grown, harvested, packaged, shipped and sold so that it ends up on your plate? And how do these issues impact the way our cities function and how we function within them? In this course, we will explore the what, why, and how of FOOD in an urban environment. We look at current issues in food politics (labor, policy, immigration), food justice (underserved communities, food deserts), trends in food movements (locavore, slow food, farmers’ markets), environmental concerns, industrial agribusiness, and much more. This course will include two field trips and guest speakers to get to the heart of foodie-ness in Southern California. Prerequisites: WRIT 112, Academic Writing II or WRIT 212, Rhetoric and Design; LSCI 105, Information Theory and Practice or LSCI 106, Information Sources in Architecture and Interior Architecture or LSCI 205, in the Disciplines; COMM 120, Public Speaking; and one social science course. (ECON, INDS, POHI, PSYC).