About this research opportunity
This course will foster interdisciplinary collaboration within a small group of ASU Online students who will participate in a mini research project regarding the conservation and evolution of traditional and Indigenous foodways, such as the well-studied varieties of the Mediterranean diet. Online students will work directly with an established community organization where they live or where they have familial, cultural, or academic connections to investigate what strategies the community organization is using or might use to protect place-based food traditions together with biological and cultural diversity.
This is a course-based research experience offered as SLC 498.
The course is open to all ASU Online students who are eligible to take upper division courses at ASU.
Online students will enrolled in a special section of SLC 498 taught by Dr. Tabusso-Marcyan.
Dr. Ilaria Tabusso-Marcyan (itabusso@asu.edu)