We routinely pick up cartons of milk, eggs, meat and other goods paying little attention to where they come from. Sometimes we are not interested in their origin. Occasionally, being confronted with facts about what goes on behind the scenes in the food industry, we experience some unease. Does it matter what we eat? Do we make the right decisions? Is there something like right and wrong concerning our food decisions? These are ethical questions we want to discuss about in the course. After the theoretical discourses, we want to experience something about practical food choices, and our cultural and moral standards in cooking.
- Dozent/in: László Kovács
- Dozent/in: Diane Walker-Schuster