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INDS 535

Food: Creation, Community, and Communion

Eating is one of the most profound ways by which we relate to each other, to the created world, and to God. In this course we will explore, within the framework of Christian theology, some of the biological, ecological, psychological, aesthetic, spiritual, agricultural, historical, economic, and ethical aspects of what, why, and how we eat. The core of the course will be readings, lectures, excursions and discussion exploring a thoughtful Christian engagement with many dimensions of the production, distribution, preparation, and consumption of food. We will spend time together each weekend engaging these topics in a living context of worshipping, cooking, feasting, fasting, and gardening together. 

Enrollment Limit: 16

Credit Hours:
3
Prerequisites:
There are no prerequisites for this course.

Additional Info

All students will be waitlisted until the early registration deadline. The class list will be set within the week following. Preference will be given to credit students.

Auditors: In the event that there is room for students to audit the course, be aware that auditors will be expected (1) to complete all the required readings; (2) to participate actively in all classes and all class-related activities

Off-Site Locations and Schedule: This course is in-person only with no online option. It will have off-campus class time. Details regarding these off-site gatherings are forthcoming. There is no additional course fee, but students will be expected to cover the cost of their own transportation to the off-site gatherings.

Fall 2022 Course Dates: September 16-17, October 7-8, November 4-5, December 2-3

Looking For Textbooks?

Call 604-228-1820 or 1-800-334-3279 to check on textbook availability. You can also email [email protected].

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