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Winter 2002
This information effective for Winter 2002.
Check with instructor the first day of class for any changes.
Winter 2002
Instructor: Nancy N. Chen, Asst. Professor Anthropology
W 5:00-8:00 p.m.
Crown Prov 104
No prerequisite, fulfills T2
This lower division seminar is intended to introduce students to the social and scientific practices that surround food and its production from an interdisciplinary perspective. Food is at the heart of most cultures around the world and this class will look closely at the ways in which food is used to define one’s identity and enchance social solidarity. Consumption in the global context will be linked to political economy, local tastes, and food practices. Guest lectures by visiting faculty will be accompanied by demonstrations from culinary anthropologist and Chef Jozseph Schultz.
This course is intended to introduce students to the social and scientific practices that surround food and its production from an interdisciplinary perspective. Many early technologies focused on the collection and preparation of food. Food is at the heart of most cultures around the world and we will look closely at the ways in which food is used to define one’s identity and enhance social solidarity. Consumption in the global context will be linked to political economy, local tastes, and food practices. Throughout the course, we will address main themes of globalization, culture, politics, and economies of food. Guest lectures by visiting faculty will be accompanied by demonstrations from culinary anthropologist and chef Jozseph Schultz. No pre-requisites.
In this course students are asked to do all assigned readings, submit two short
papers, a midterm proposal and take a final exam. Attendance at all class meetings
and discussion sections is mandatory. No extensions or incompletes will be given
in this class. Students with special needs are urged to notify the instructors.
Students who need assistance in taking notes or writing papers should contact
the writing assistance program as soon as possible.
class participation: 20% of final evaluation
five short papers: 50%
final project: 30%
Adopted texts are available at the Literary Guillotine. All readings will be
available on electronic reserves (ERES) with a course password and at McHenry
Library.
Week One, Jan. 2: BREAD—The Cook and the Doctor: Breadmaking as a Feminist
Response to Plato
Melanie DuPuis, Sociology
As students knead bread dough, DuPuis will talk about Plato’s differentiation
between headwork and handwork, and how that differentiation was the root of
the Western duality of nature/culture and the accompanying duality of male/female.
reading: Plato
Week Two, Jan. 9: Food in Pre-History and Early Agriculture
Diane Gifford Gonzalez, Anthropology
This week will address the transformation of food gathering and consumption
for early human settlements with the introduction of agriculture. Technological
innovations in agriculture had a profound impact on population growth and social
transitions. Foodways of ancient societies will also be analyzed with regard
to diet and disease.
reading:
class assignment #1 due: food diary
Week Three, Jan. 16: SPICES—Globalization and Culture
Jozseph Schultz
This week will address the role that the spices played in global routes of trade
and cultural exchange during the 14–16th centuries.
readings:
Week Four, Jan. 23: MILK—Food Advertising, Consumption, and American
Identity
guest visit by Melanie Dupuis, Sociology
This week will look at consumption became shaped by advertising and mass marketing
in industrialized societies. Using slides of food advertisements from 1840 to
today, I will show how the images used to portray the goodness of a food changed
as American ideas and material life changed.
readings: Melanie’s book add title and chapters
class assignment #2 due: watch film and write review
Week Five, Jan.30: FOOD AS MEDICINE
Nancy Chen, Anthropology
This week will address medicinal foods and how food is understood in nutrition
studies. There is a strong continuum between food and medicine which will be
discussed with examples from traditional Chinese medicine, contemporary biomedicine,
and popular folklore of food remedies. The contemporary nutraceutical industry
will also be analyzed.
readings:
Week Six, Feb. 6: WINE—Multiple Meanings
Bill Friedland, Sociology
This week will cover two main topics: the material basis for the modern American
wine business and the symbolic manipulation of wine, giving it multiple meanings.
The first part would consider wine production and organization in the post-Prohibition
period, dealing with the changing character of the market, especially with the
onset of the wine “revolution” of the 1970s. The second would examine
wine as a “food beverage,” intoxicant, symbol of tradition and religion,
status enhancer (or degrader), and contributor to longevity and health.
readings:
class assignment #3 due: take a food and do commodity chain analysis
Week Seven, Feb. 13: TABOOS—Bugs, Pets, Cannibalism, and other Avoidances
Nancy Chen, Anthropology
This week will cover how foods are categorized differently across cultures and
how some items are prescriptively banned.
readings:
Week Eight, Feb. 20: NUTRITION—Food Science
Jozseph Schultz
This week will address the science of food and nutrition in different cultural
contexts. What may be good (or inedible) for you is often culture specific.
Are there univerals in the production of knowledge about food? Do calories count
or are there other ways to look at the science underlying what is edible? Bugs,
worms, dirt, and clay as dietary sources will addressed.
readings: Que Vivan Los Tamales
class assignment #4 due: ethnographic survey of food prep/service
Week Nine, Feb. 27: PRODUCE—The Globalization of Fresh Fruits and Vegetables
Bill Friedland, Sociology
This session will examine the conditions for the development of fresh fruit
and vegetables (F&V) distribution and consumption beginning with “truck”
production in urban peripheries and bananas from the tropics. The incremental
growth of long-distance F&V from California constitutes the next development,
from the 1880s until after the second world war. The social structural basis
for the expansion and explosion of global F&V in the 1980s, i.e., the changing
structure of the labor force, and the character of that expansion will be explained.
Symbolic manipulation of F&V and efforts to expand consumption will also
be considered.
Week Ten, Mar. 6: FOOD SAFETY
Margaret Fitzsimmons, Environmental Studies
pending
class assignment #5 due:
Week Eleven, Mar. 13: Student Final Presentations
Winter 2002
Instructor: Beverly Bonde, Crown Lecturer; Teacher, Rolling Hills Middle School;
Crown Alumna
Th 7:00-9:00 p.m.
Crown 104
Attention: Science, Math, and Tech majors, Upper Division Students, and Education Minors! Thinking about teaching? Want an opportunity to try it out? Then check out the following courses sponsored by Crown College.
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Winter Quarter |
Crown 146: Saturday Academy Practicum (3 units) |
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Spring Quarter |
Crown 147: Teaching Saturday Academy (3 units) |
These courses are part of a community outreach program that is intended to encourage local public middle school students towards higher education. The program goal is to host a series of single day sessions of Saturday School at UCSC. Undergraduate students enrolled in Crown 146 will develop discipline-specific activity-based learning modules for implementation in the Saturday School. Each module will be theme driven and consist of three lessons. Each will be presented to the class and refined as the course progresses. Students will be evaluated on class participation and discussion and quality of their own lesson design and presentation. Successful modules will be considered for the Saturday School curriculum. Students with a strong desire to teach in a specific discipline are especially encouraged to enroll in this course.
In Crown 147 (spring quarter) students will continue to develop and then teach their modules to local public middle school students.
This is a community service outreach collaboration with the Educational Partnership Program at UCSC.