Courses

SPRING QUARTER 2021

Radical and Relational Fermentation Directed Group Study

Cross-listed course: FST290/190 + NAS 298/198
CRN: 51967 (NAS 298)

For graduate students and advanced undergraduate students at UC Davis.

The goals for this group study are twofold. First, it aims to give students time and space to engage with materials, ideas, and researchers working with, by, and for Indigenous communities on the topics of food fermentation, food security, and food sovereignty. Second, it seeks to build a community of researchers committed to producing more just learning environments in the arts, humanities, and sciences.We will meet Wednesday mornings from 10:00am-11:30am; highlights include: Curated readings/discussions on the topics of food fermentation and food security
  • Week 1 (3/31) = Introductions + Plans for the Quarter (Syllabus)
  • Week 2 (4/7) Curated materials by Maria Marco
  • Week 3 (4/14) (collaborative sub/cluster project development)
  • Week 4 (4/21) Curated materials by Jessica Bissett Perea (Dena'ina) + SPECIAL GUEST EVENT = mak-'amham [Cafe Ohlone] event (see below)
  • Week 5 (4/28) (collaborative sub/cluster project development)
  • Week 6 (5/4) Curated materials by Stephanie Maroney
  • Week 7 (5/12) (collaborative sub/cluster project development)
  • Week 8 (5/19) Curated materials by Aviaja Lyberth Hauptmann (Inuit) + SPECIAL GUEST EVENT in conversation with Hi’ilei Hobart (Kanaka Maoli)
  • Week 9 (5/26) (collaborative sub/cluster project development)
  • Week 10 (6/2) = Summary and Future Directions
April 21 6-7pm: "naaniy: A Taste of Cafe Ohlone" with mak-'amham founders Vince Medina (Chochenyo Ohlone) and Louis Trevino (Rumsen Ohlone)

 

FALL QUARTER 2021

'Radical Storywork: Performing Relational Approaches to Inuit Food Fermentation and Food Security', Prof. Jessica Perea and Prof. Maria Marco

(offered through the SHAPE program at UC Davis)

This course centers around Inuit knowledges and performing arts processes as a means to unsettle and expand dominant modes of knowledge production in food science research in ways that advances food sovereignty, an issue of urgent global significance.

Read more about the course here