“Cheeseburger in Paradise: Why we eat what we eat” is a multi-perspectival course (co-taught by a food scientist and a historian) that focuses on food systems, rather than a history of the hamburger. By using the ultimate symbol of globalized “industrial cuisine,” the cheeseburger, as an entry point to understanding food, this course explores how the food we consume affects the natural environment, the microbial environment, as well as the welfare of humans and other animals. By considering everything from the practices of rearing, feeding, and slaughtering animals, to innovations in baking bread or farming crops, students are guided to understand the many complex consequences of the simple act of producing sustenance for humans.

A distinctive aspect of this course lies in its assessment format: recognizing a diversity of student aptitudes, the major assignments for this course are not written exams or essays, but rather built around groups of five students producing a “pitch video” and a flowchart on one food item of their choice. Instructors carefully guide students across five tutorials to help them craft and refine their projects.

This class is beneficial for students in a multitude of ways, depending on which aspect they find most compelling. At the micro-level, the deep engagement with the “farm to table” production process of a food item of their choice allows students to develop research skills in collaboration with their group mates, improving their understanding of the incredible complexity that goes into the production and distribution of staple foods we take for granted. At the macro-level, students are introduced to the multi-faceted problems created by meeting both the sustenance demands of 8 billion people, as well as some potential solutions. At the personal level, students will minimally learn about nutrition and food safety, practical knowledge that every person can benefit from in their daily lives.