Through lectures, discussions, case studies, and group projects, this course will encourage you to think critically about how to create more sustainable and secure urban food systems through renewed integrations of food and architecture. We will examine building form and organization, materials, spatial requirements, environmental control systems, and other key aspects of designing with food in mind. Rediscovering and learning from innovations throughout human history will be a primary focus area of our inquiry and exploration of this topic. Ultimately, we will test the underlying premise of this course: our need to procure, store, process, and distribute food has been a primary driver of architecture and urban planning throughout human history.