This course explores the entangled production of food and our built environment as tangible, material manifestations of our societal and cultural values and as powerful and urgent drivers of rapidly accelerating climate change. The seminar surveys the spaces and places of the American food system throughout history and today, including its architecture and infrastructure, its inputs and outputs, its embodied energy, and its economic and political dynamics. Students read and analyze texts drawn from a number of disciplines including ecology, botany, economics, industrial engineering, and history, and synthesize material that is new to the architectural discourse. Course work results in a qualitative and quantitative survey of the architecture of our national food system and concludes with a focus on projective and future-facing concepts for radically repurposing food infrastructure. In doing so, students in the course set parameters for architecture as a means of regional food system transformation.

All Semesters

Fall 2022
The Architecture of the Food System
Caitlin Taylor