Botany of Food

The focus of this course is the study of plants as main source of food for humanity. It includes an in depth study of the history of domestication, nutritional value, propagation and cultivation of the most commonly consumed and commercialized plants in urban settings. The botanical classification, morphology, anatomy, physiology, reproduction and phytogeography of these domesticated crops is studied. Urban repositories of botanical knowledge (botanical gardens, community gardens, rooftop gardens, vertical gardens, and hydroponic gardens) are discussed as novel adaptations to life in urban settings. Social implications associated with contemporary crop production, society's nutritional needs, and cultural traditions are also analyzed.

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