In the past decade Atlanta has undergone phenomenal changes in infrastructure, and food culture because of two things: being a beta-hub in the tech industry, and tax credits that have cultivated a thriving film industry. This influx of people, money, and innovation, restaurant culture has seen tremendous growth. This Serve-Learn-Sustain (SLS) course encourages students to learn the story of Atlanta through its food history. We move through four units: “Resources,” “Mapping Recipes,” “Food Deserts/Swamps,” and “Food Taxonomy and Lexicons.” This course pairs with community engaged partners to pursue SLS Big Ideas. Through an organizational logic of sustainability, and community, we focus on the role of food systems thinking, and food justice, in food literacy. This course hopes to draw together guest speakers from SLS partners (such as Mario Cambardella, the Urban Agriculture Director for the Office of Resilience in the City of Atlanta). For these units, students will use a shared vocabulary for discussing the written, oral, visual, electronic and nonverbal modes of communication, by using a wide selection of sources, and community engaged projects. This approach (as emphasized in WOVENtext) gives us a framework for identifying and practicing these skills as we interact with the course readings, and on campus events. WOVENtext provides methods for analyzing our readings and course materials. There will also be exploratory and multimodal work for each unit in the course—inspired by the many different modalities reflected in the primary and secondary readings.
SLS Student Learning Outcomes:
SLO 1 - Students will be able to identify relationships among ecological, social, and economic systems
SLO 2 - Students will be able to demonstrate skills needed to work effectively in different types of communities