Navigation Aids

Food Studies at Penn


Main Content

Future Course Offerings


Spring 2015 Course Offerings

Code Name Instructor Day/Time
ANTH 086-301 Desire and Demand: Culture and Consumption in the Global Marketplace Marilynne Diggs-Thompson M 2:00-5:00 PM
  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 237-001 Foraging and Hunting in Human Evolution Deborah Irene Olszewski TR 10:30 AM-12:00 PM
  Using theoretical frameworks such as Human Behavioral Ecology and Niche Construction Theory, this course examines the evolution of foraging and hunting adaptations in the period between 2 million to 10,000 years ago. Variables and issues from ecology, biology, archaeology, geology, and other fields are considered in building scientific models of human behaviors. These allow for a more informed understanding of human adaptations during periods such as Acheulian Africa, Middle Paleolithic Europe, Middle Stone Age Africa, Pleistocene Australia, the Pleistocene Americas, and so forth.
ANTH 252-401 Food Habits in Philadelphia Communities: Exploring Eating and Changing Food Habits in Philadelphia Middle Schools Jane Kauer T 1:30-4:30 PM
(cross-listed with URBS 352) AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. In this course, Penn undergraduates will explore and examine food habits, the intersection of culture, family, history, and the various meanings of food and eating, by working with a middle-school class in the Philadelphia public schools. The goal of the course will be to learn about the food habits of a diverse local community, to explore that community's history of food and eating, and to consider ways and means for understanding and changing food habits. Middle school students will learn about the food environment and about why culture matters when we talk about food. Topics include traditional and modern foodways, ethnic cuisine in America, food preferences, and 'American cuisine'. The course integrates classroom work about food culture and anthropological practice with frequent trips to middle school where undergraduates will collaborate with students, their teachers, and a teacher partner from the Agatson Urban Nutrition Initiative (UNI). Students will be required to attend one of two time blocks each week to fulfill the service learning requirement-times TBA. Undergraduates will be responsible for weekly writing assignments responding to learning experience in the course, for preparing materials to use middle school children, being participant-learners with the middle school children, and for a final research project. The material for the course will address the ideas underlying university-community engagement, the relationships that exist between food/eating and culture, and research methods.
ANTH 561-401 Global Food Security For Ten Billion Brian Spooner T 5:00-8:00 PM
(cross-listed with VCSN 657) This is an interdisciplinary course on the problems of food demand and consumption, production and supply in our increasingly globalized and urbanizing world. Special attention will be given to the intersections of current technologies of food production, current nutritional problems, environmental change and resource degradation, and the changing quality of human social life under globalization. Where and how will sufficient nutritious food be produced sustainably and how can the politics and economics of equitable distribution in such large urban populations be achieved?
HSOC 335-401 Healthy Schools Jane Kauer, Mary Summers W 2:00-5:00 PM
(cross-listed with PSCI 335) AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. FULFILLS CULTURAL DIVERSITY IN US REQUIREMENT. This academically based community service research seminar will develop a pilot program to test the efficacy of using service-learning teams of undergraduates and graduate students to facilitate the development of School Health Councils (SHCs) and the Center for Disease Control's School Health Index (SHI) school self-assessment and planning tool in two elementary schools in West Philadelphia. This process is intended to result in a realistic and meaningful school health implimentation plan and an ongoing action project to put this plan into practice. Penn students will involve member sof the school administration, teachers, staff, parents and ocmmunity member sin the SHC and SHI process iwth a special focus on encouraging participation from the schools' students. In this model for the use of Penn service-learning teams is successful, it will form the basis of on ongoing partnership with the School District's Office of health, Safety & Physical Education to expand such efforts to more schools.
ITAL 300-301 Food in Italian Culture Marina Della Putta Johnston TR 12:00-1:30 PM
NELC 235-301 Food in the Islamic Middle East: History, Memory, Identity Heather Sharkey T 1:30-4:30 PM
BENJAMIN FRANKLIN SEMINAR. OBJECTS-BASED LEARNING COURSE. In the tenth century, a scholar named Ibn Sayyar al-Warraq produced an Arabic manuscript called Kitab al-Tabikh ("The Book of Cooking".) This volume, which compiled and discussed the recipes of eighth-and ninth-century Islamic rulers (caliphs) and their courts in Iraq, represents the oldest known surviving cookbook of the Arab-Islamic world. Many more such cookbooks followed; in their day they represented an important literary genre among cultured elites. As one food historian recently noted, "there are more cookbooks in Arabic from before 1400 than in the rest of the world's languages put together". This course will take the study of Ibn Sayyar's cookbook as its starting point for examining the cultural dynamics of food. The focus will be on the Middle East across the sweep of the Islamic era, into the modern period, and until the present day, although many of the readings will consider the study of food in other places (including the contemporary United States) for comparative insights. The class will use the historical study of food and "foodways" as a lens for examining subjects that relate to a wide array of fields and interests. These subjects include politics, economics, agricultural and environmental studies, anthropology, literature, religion, and public health. With regard to the modern era, the course will pay close attention to the social consequences of food in shaping memories and identities - including religious, ethnic, national, and gender-based identities - particularly among people who have dispersed or otherwise migrated.
NURS 112-001 and 112-002 Nutrition: Science and Applications Bart De Jonghe 001: MW 3:00-4:30 PM; 002: TR 4:30-6:00 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 312-001 Nutritional Aspects of Disease Matthew R. Hayes MW 3:00-4:30 PM
PREREQUISITE NURS 112. This course provides an advanced understanding of the role of nutrition in integrated biological systems. Students will develop a rigorous comprehension of major clinical disorders, including the underlying pathophysiology and conditions that are affected by nutrition and how optimization of nutritional variables may modulate these processes. A critical overview of the role of nutrition in disease prevention, management and treatment, and in health maintenance will be emphasized throughout the course.
NURS 313-401 Obesity and Society Tanja V.E. Kral R 3:00-6:00 PM
(cross-listed with NURS 513) 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. This course satisfies the Society & Social Structures Sector for Nursing Class of 2012 and Beyond.
NURS 316-401 International Nutrition: Political Economy of World Hunger Janet Ann Chrzan TR 10:30 AM-12:00 PM
(cross-listed with NURS 516) Junior-year or higher; at least one background course in nutrition, anthropology, sociology or economics. A detailed consideration of the nature, consequences, and causes of hunger and undernutrition internationally. Approaches are explored to bringing about change, and to formulating and implementing policies and programs at international, national, and local levels, designed to alleviate hunger and under-nutrition.
NURS 517-001 Advanced Nutrition and Metabolism Charlene Compher T 4:30-7:30 PM
Essentials of nutritional biochemistry from the molecular level to the level of the whole human organism. Nutrient functions and inter-relationshps are explored with attention to the association between nutrients and disease risk. Topics include energy metabolism and regulation of fat storage, new functions of vitamins and minerals, gene nutrient interactions and current research topics.