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Food Studies at Penn
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Current Course Offerings: Fall 2015

Overview

Code Name Instructor Day/Time
ANTH 063-401 East & West: A Hitchhiker's Guide to the Cultural History of the Modern World Lisa Mitchell MW 10:00-11:00 AM
(cross-listed with SAST 063-401 and HIST 087-401) FULFILLS CROSS CULTURAL ANALYSIS AND HUMANITIES AND SOCIAL SCIENCES SECTOR REQUIREMENTS. Sugar and Spices. Tea and Coffee. Opium and Oil. Hop aboard the Dutch schooners, Indian Ocean dhows, Chinese junks, and British and American clipper ships that made possible the rise of global capitalism. How have desires to possess and consume particular commodities shaped cultures and the course of Modern History? This class introduces students to the history of the modern world by tracing connections between East and West, South and North. Following the circulation of commodities and the development of modern capitalism, the course examines the impact of global exchange on interactions and relationships between regions, nations, and peoples, including the role of slavery, colonial and imperial relations, and struggles for economic and political independence. From the role of spices in the formation of European joint stock companies circa 1600 to contemporary conflicts over oil, the course's use of both primary and secondary source readings will enable particular attention to the ways that global trade has impacted social, cultural, and political formations and practices throughout the world.
ANTH 086-301 Desire and Demand Marilynne Diggs-Thompson M 2:00-5:00 PM
  FRESHMAN SEMINAR. FULFILLS CULTURAL DIVERSITY IN US REQUIREMENT. Does consumption shape culture or does culture shape consumption? As even the most mundane purchase becomes socially symbolic and culturally meaningful, we can persuasively argue that the concept of "need" has been transformed. Analyzing a variety of physical and virtual consumer venues, the goal of this seminar is to understand and to analyze historical and contemporary issues related to a culture of consumption. We investigate social and political-economic factors that impact when and how people purchase goods and argue that behavior attached to consumption includes a nexus of influences that may change periodically in response to external factors. Readings and research assignments are interdisciplinary and require a critical analysis of global/local linkages. The city of Philadelphia becomes the seminar's laboratory as we ask how have issues of culture, consumption, and global capitalism become intertwined around the world?
ANTH 148-401 Food and Fire: Archaeology in the Laboratory Katherine Mattison Moore MW 1:00-2:00 PM
(cross-listed with CLST-148-401 and NELC-189-401) FULFILLS HUMANITIES AND SOCIAL SCIENCES SECTOR REQUIREMENT. This course will let students explore the essential heritage of human technology through archaeology. People have been transforming their environment from the first use of fire for cooking. Since then, humans have adapted to the world they created using the resources around them. We use artifacts to understand how the archaeological record can be used to trace breakthroughs such as breaking stone and bone, baking bread, weaving cloth and firing pottery and metals. The seminar will meet in the Penn Museum's new Center for the Analysis of Archaeological Materials. Students will become familiar with the Museum's collections and the scientific methods used to study different materials. Class sessions will include discussions, guest presentations, museum field trips, and hands-on experience in the laboratory.
ENVS 609-660 Creating Gateways to the Land with Smarter Conservation Strategies Lisa A Kiziuk T 5:30 PM-8:10 PM
  Conservationists were long accused of ignoring the needs of human communities and have often been thought of as protecting land from people. Now, the conservation movement is embracing a different view, that of protecting land with and for people. As a result innovative programs have been developed that connect people to nature, thereby helping to facilitate land conservation. This interdisciplinary course will integrate concepts in scientific method, study design, ecology, and conservation with a focus on birds in order to foster an understanding of how research can inform management of wildlife populations and communities. Topics will include wildlife management, habitat restoration, geographical information systems (GIS), sustainable agriculture, integrated land-use management, and vegetation analysis. This course will also provide opportunities for field research and application of techniques learned in the classroom.
ENVS 633-660 Quenching the World's Thirst for Water: Analyzing the drivers that threaten global water supply and discovering possible solutions. Stanley Laskowski W 5:30 PM-8:10 PM
  Inadequate supplies of high quality water has now been widely recognized as one of the most critical issues in the world (see World Economic Forum rankings of global threats). The reasons for these problems differ considerably by region of the world. This course will provide an overview of the drivers of the water crisis and provide examples of solutions that have been used to address these challenges.
ENVS 648-660 Issues in Food and Agriculture Policy Michael Kulik R 5:30 PM-8:15 PM
  Food is central to our daily lives, yet we seldom think about the political or social implications of what we eat. In this course, students will study how societies produce, distribute, market and consume food, with an emphasis on American politics and food systems to develop an understanding of how policies policies are shaped by power relations, institutions, and ideas. Topics include food systems, food and agriculture industries, farming practices, sustainable agriculture, food security, genetically modified foods, hunger, obesity, nutrition policy, food labeling and marketing, fast food, junk food, and more.
HSOC 135-401 The Politics of Food and Agriculture Jane Kauer and Mary Summers R 1:30-4:30
(cross-listed with PSCI-135-401 ) AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. In this ABCS and Fox Leadership Program course students will use course readings and their community service to analyze the institutions, ideas, interests, social movements, and leadership that shape "the politics of food" in different arenas. Service sites include: the Agatston Urban Nutrition Initiative; the Greater Philadelphia Coalition Against Hunger; the West Philadelphia Recess Initiave; the Vetri Foundation's Eatiquette Program; and Bon Appetit at Penn. Academic course work will include weekly readings, Canvas blog posts, several papers, and group projects. Service work will include a group presentation (related to your placement) as well as reflective writing during the semester. Typically one half of each class will be devoted to a discussion of the readings and the other either to group work and discussion of service projects, or to a course speaker. This course is affiliated with the Communication within the Curriculum (CWIC) program, and student groups are required to meet twice with speaking advisors prior to giving presentation.
NURS 112 Nutrition Science and Applications Bart De Jonghe and Matthew R. Hayes 001: TR 3:00-4:30 PM; 002: TR 1:30-3:00 PM
An overview of the scientific foundations of nutrition. The focus is on the functions, food sources and metabolism of carbohydrate, fat, protein, vitamins and minerals. Effects of deficiency and excess are discussed and dietary recommendations for disease prevention are emphasized. Current issues and controversies are highlighted. Students will analyze their own dietary intakes and develop plans for future actions.
NURS 313-401 Obesity and Society Tanja V.E. Kral R 3:00-6:00 PM
(cross-listed with NURS 513-401) AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. FULFILLS THE SOCIETY & SOCIAL STRUCTURES SECTOR FOR NURSING CLASS OF 2012 AND BEYOND. This course will examine obesity from scientific, cultural, psychological, and economic perspectives. The complex matrix of factors that contribute to obesity and established treatment options will be explored.
NURS 365-001 Case Study: Case Analysis in Clinical Nutrition Theory Charlene Compher W 1:00-4:00 PM
This course is designed for present and future nurse professionals who wish to increase their knowledge of nutrition and expertise and application of knowledge to achieve optimal health of clients and themselves. Principles of medical nutrition therapy in health care delivery are emphasized in periods of physiologic stress and metabolic alterations. Individual nutrient requirements are considered from pathophysiologic and iatrogenic influences on nutritional status. Nutritional considerations for disease states will be explored through epidemiological, prevalence, incidence, treatment and research data. Understanding application of medical nutrition therapy are included through case analysis and field experiences.
NURS 375-001 Nutrition Throughout the Life Cycle Monique Dowd W 5:00-8:00 PM
AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. Understanding and meeting nutritional needs from conception through adulthood will be addressed. Nutrition-related concerns at each stage of the lifecycle, including impact of lifestyle, education, economics and food behavior will be explored.
NURS 376-001 Issues in Nutrition, Exercise, and Fitness Kelly A. Dougherty F 12:00-3:00 PM
An examination of the scientific basis for the relationship between nutrition, exercise and fitness. The principles of exercise science and their interaction with nutrition are explored in depth. The physiological and biochemical effects of training are examined in relation to sports performance and prevention of the chronic diseases prevalent in developed countries.
NURS 513-401 Obesity and Society T. Kral R 3:00-6:00 PM
(cross-listed with NURS 313-401) For complete course description, see NURS 313-401.
NURS521-301 Current Topics in Nutrition: Neuroscience of Nutrition & Ingestive Behavior Bart De Jonghe W 4:00-7:00 PM
The objective of the course is to integrate the nutrition knowledge obtained from previous course work in nutrition and provide the student the opportunity to explore, analyze and formulate implications of the research and related literature on a self-selected topic under the guidance of the faculty coordinator. Current topics and controversies in nutrition will be discussed weekly. Readings will be assigned in coordination with each discussion topic and students will be required to seek out other sources of information to add to the class discussion. Topics will change from year to year to reflect the most recent interests and issues.
PSCI 135-401 The Politics of Food and Agriculture Jane Kauer and Mary Summers R 1:30-4:30
(cross-listed with HSOC 135-401) For complete course description, see HSOC 135-401.
SOCI 435-401 Globalization & The City Arjun Shankar T 4:30-7:30 PM
(cross-listed with URBS 457-401) For complete course description, see URBS 457-401.
URBS 290-301 Metropolitan Nature Michael Nairn M 2:00-5:00
Metropolitan Nature begins with the premise that in order to understand the complex and skewed relationship between nature and its natural resource base, we must examine different scales simultaneously. The course explores a variety of issues concerning natures role in the contemporary urban world with a focus on urban sustainability. At its core, sustainability is a radical concept. Co-opted by marketing slogans, stripped of meaning and context, it has become vague and pliable. It does, however, have a real meaning, which will form the basis for examining nature in the city. Sustainability demands a systems view of both the economy and environment and understanding the management of their interactions. The course focuses on the ecological aspects of the emerging field of ecological economics fostering an understanding of the ecological principles of urban sustainability.
URBS 457-401 Globalization & The City Arjun Shankar T 4:30-7:30 PM
(cross-listed with SOCI 435-401) FULFILLS CULTURAL DIVERSITY IN THE US REQUIREMENT. Over the past two decades, the public imagination has been gripped by the concept of globalization. Scholars, corporations, advertisers and government officials have latched onto this idea as a defining feature of our current era. These various constituencies use globalization not only to account for epochal shifts in our economy and society, but also to justify new types of business strategy and public policy. This course will examine three interlinked dimensions of globalization: Global economic processes (e.g. the transnational operations of multinational firms that have given rise to a new international division of labor); cultural globalization (e.g. the spread of American brands like Coca Cola, Nike and Hollywood films), and political globalization (e.g. the rise of supranational organizations like the IMF, World Bank and WTO that promote the idea of free markets). Moreover, we will study globalization in the context of cities because, given their centrality to globalization processes, it is in cities that we can best understand how globalization takes place. In cities, we can study the global economic processes that restructure urban space, giving rise to new financial districts, international art exhibits and post-modern architecture and entrepreneurial strategies that seek to elevate cities to world city status. The course will examine these processes in a comparative light, contrasting urban globalization processes in Europe and North America with those in Latin America, Asia and Africa.
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