Navigation Aids

 
 
 
 
 
Food Studies at Penn
FindIt:

Sidebar

Main Content

Spring 2012 Course Offerings

Overview

Code Name Instructor Day/Time
ANTH 063 East & West: A Hitchhiker's Guide to the Cultural History of the Modern World Lisa Mitchell TR 3:00-4:30
(cross-listed with HIST 087 and SAST 063) FULFILLS HUMANITIES AND SOCIAL SCIENCES SECTOR REQUIREMENT. 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 Desire and Demand Marilynne Diggs-Thompson M 2:00-5:00
  FRESHMAN SEMINAR. FULFILLS SOCIETY SECTOR 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 248 Food and Feasting: Archaeology of the Table Katherine Moore TR 10:30-12:00
  Food satisfies human needs on many levels. Anthro 248 explores the importance of food in human experience, starting with the nutritional and ecological aspects of food choice and going on to the social and ritual significance of foods and feasts. Particular attention will be paid to the way that archaeologists and biological anthropologists find out about food use in the past. Contemporary observations about the central significance of eating as a social activity will be linked to the development of cuisines, economies, and civilizations in ancient times. Lectures, discussions, films, food tastings, and fieldwork will be used to explore the course themes.
ANTH 252 Food Habits in Philadelphia Communities Jane Kauer T 1:30-4:30
 (cross-listed with URBS 352) An ABCS (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 middle-school children in Philadelphia public schools. The goal of the course will be to learn about the current and historical food habits of a diverse local community 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 & 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 a middle school where undergraduates will collaborate with students, their teachers, and a teacher partner from UNI. Undergraduates will be responsible for weekly writing assignments reflecting on their experience in the course, for preparing materials to use with the 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.
BENF 225 Global Food Security: A 21st Century Challenge Alan Kelly/James Ferguson T 3:00-6:00
(New Course) Benjamin Franklin Seminar. This undergraduate course will examine the multiple challenges faced by farmers as they attempt to sustainably produce sufficient food for a world population projected to grow by over one third in the next forty years. Population growth will predominantly be in the developing world and will be increasingly urban. The course will consider how agriculture must expand production to meet society's growing needs while conserving the environment, controlling the spread of infectious diseases, and accommodating to the vagaries of climate change. Grades will depend upon student participation and a term paper.
BIOL 017 The Biology of Food Scott Poethig MWF 1:00-2:00/Lab F 2:00-3:00
  FULFILLS LIVING WORLD SECTOR REQUIREMENT. An ABCS (Academically Based Community Service) course. This non-science-majors course presents major themes in biology by examining the nature of food and the ways in which humans modify, and have been modified by, the organisms we eat. The first part of the course concerns the chemistry, structure, and physiology of plants and animals, and provides a brief introduction to human nutrition. The second part presents fundamental concepts in genetics and evolution as illustrated by the origin and genetic modification of domesticated organisms. Finally, we will consider how food is produced, and the place of agriculture in the global economy. Lectures will be supplemented by demonstrations, laboratory exercises, field trips, and movies. Students will work in small groups on a library- or activity-based project, which they will present to the class.
CPLN 621 Metropolitan Food Systems Dominic Vitiello T 9:00-12:00
  GRADUATE-LEVEL COURSE. This course introduces students to the planning and development of metropolitan food systems. Major topics include regional planning and policy; sustainable agriculture; food access and distribution; and markets. The class includes a mix of lectures, discussion, and field trips; and students will work on real-world projects in Philadelphia. Ultimately, the course aims to develop students' broad knowledge of food systems planning in the global North and South, with an emphasis on community and economic development strategies for sustainable food systems and food security.
CPLN 631 Planning for Land Conservation Tom Daniels  T 2:00-5:00
  GRADUATE-LEVEL COURSE. An introduction to the tools and methods for preserving private lands. Emphasis is on land preservation in growth management strategies.
ENVS 406 Community Based Environmental Health Richard Pepino TR 1:30-3:00
  An ABCS (Academically Based Community Service) course. Benjamin Franklin Seminar. During the course, students in the University of Pennsylvaniabo's ABCS program will partner with a variety of residents and experts in the West Philadelphia communities to identify the most important environmental health issues in the area. Environmental Health is defined as the impact of a person's surroundings and lifestyle on their health. Environmental factors can include air, water, toxic agents, infectious agents, nutrition, and housing. Your participation in this course will help to identify and clarify the important environmental health issues in our community, and your challenge will be to develop reasonable and practical solutions to reduce risks to vulnerable populations that are living in the Penn community.
HIST 087 East & West: A Hitchhiker's Guide to the Cultural History of the Modern World Lisa Mitchell TR 3:00-4:30
(cross-listed with ANTH 063 and SAST 063) FULFILLS HUMANITIES & SOCIAL SCIENCES SECTOR REQUIREMENT. For complete course description, see ANTH 063 above.
HSOC 335 Healthy Schools Mary Summers W 3:30-6:30
(cross-listed with PSCI 335) An ABCS (Academically Based Community Service) course. 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 community member sin the SHC and SHI process with 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.
NELC 235 Food in the Islamic Middle East: History, Memory, Identity Heather J. Sharkey M 2:00-5:00
(New Course) Benjamin Franklin Seminar. 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 Sayyarbo's cookbook as its starting point for examining the cultural dynamics of food in the Middle East across the sweep of the Islamic era, into the modern period, and until the present day. It 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 065 Fundamentals of Nutrition Charlene Compher, Jennifer Dolan, Audrey Caspar-Clark MW 10:30-12:00 (Compher, Dolan)
MW 1:30-3:00 (Caspar-Clark)
  Essentials of normal nutrition and its relationship to the health of individuals and families. These concepts serve as a basis for the development of an understanding of therapeutic application of dietary principles and the nurse's role and responsibility in this facet of patient care.
NURS 112 Nutrition Science and Applications Bart-Gerard C De Jonghe TR 4:30-6:00, TR 6:00-7:30PM
  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 316 International Nutrition: The Political Economy of World Hunger Janet Chrzan TR 10:30-12:00
 (cross-listed with NURS 516) An ABCS (Academically Based Community Service) course. 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 365 Case Analysis in Clinical Nutrition Theory Jennifer Dolan W 1:00-4:00
  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 applications of medical nutrition therapy are included through case analysis and field experiences
NURS 516 International Nutrition: The Political Economy of World Hunger Janet Chrzan TR 10:30-12:00
 (cross-listed with NURS 316) An ABCS (Academically Based Community Service) course. For complete course description, see NURS 316 above.
NURS 517 Advanced Nutrition and Metabolism Charlene Compher/Tanja Kral MW 4:30-6:00
  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.
PSCI 335 Healthy Schools Mary Summers W 3:30-6:30
(cross-listed with HSOC 335) An ABCS (Academically Based Community Service) course. For complete course description, see HSOC 335 above.
SAST 063 East & West: A Hitchhiker's Guide to the Cultural History of the Modern World Lisa Mitchell TR 3:00-4:30
(cross-listed with ANTH 063 and HIST 087) FULFILLS HUMANITIES & SOCIAL SCIENCES SECTOR REQUIREMENT. For complete course description, see ANTH 063 above.
URBS 352 Food Habits in Philadelphia Communities Jane Kauer T 1:30-4:30
 (cross-listed with ANTH 252) An ABCS (Academically Based Community Service) course. For complete course description, see ANTH 252 above.
WRIT Global Foodways Durba Chattaraj MW 2:00-3:30 / W 1:00-2:00
001-302 FULFILLS WRITING REQUIREMENT. The foods we put on our plates have stories behind them--more recent stories of how they were produced, and longer histories of how they traveled to various parts of the world. Through looking at world history as food history, we will examine the role that commodities played in fueling colonialism and global trade. In this course we examine the history of South Asia and South Asia's global interactions through the story of the creation and international spread of curry. We will closely read Lizzie Collingham's Curry: A Tale of Cooks and Conquerors, and explore key themes in South Asia's history, including colonialism and globalization. Once we have established that many foods seen as traditional to particular regions or cultures (such as chilies to India) arrived there from the Americas, we will examine contemporary local food movements. What is local food? What histories do crops and commodities tell?
WRIT Global Health and Healing Adam Mohr TR 9:00-10:30 / R10:30-11:30
011-305 FULFILLS WRITING REQUIREMENT. In most of the world, multiple therapeutic traditions co-exist, sometimes symbiotically and at others competitively. Many societies have radically different ideas and practices concerning health, the body and disease than in the US. And these ideas and practices are contested both within these societies and between different societies in an emerging global world. In this writing seminar, we will examine several contested topics within the field of medical anthropology in Haiti, Ghana, Eastern Europe, Japan, India, Southern Africa and the US: holistic versus ontological approaches towards disease, the politics of suffering, religious healing and contestation, the meaning(s) of organ donation, biomedicine under conditions of poverty, female circumcision, the ethics of clinical trials in the developing world, and finally, HIV/AIDS. This course is designed to improve students' writing skills via peer review, multiple drafts and revisions of essays, and midterm and final portfolios.
WRIT Consumption and Society Justin Clapp TR 3:00-4:30
013-302 FULFILLS WRITING REQUIREMENT. Interactions among people today increasingly occur around and through the use of goods and services purchased from powerful companies, from iPhones to NFL games. But academics and cultural critics stridently disagree about the precise effects of widespread consumption on social life and culture. These analysts offer starkly different assessments of the degree of influence producers hold over consumers, the possibility of resisting or escaping the consumer marketplace, the effects of consumerism on the cohesiveness of communities, and the role that consumption plays in class divisions. Using an open-minded anthropological approach, this writing seminar will critically consider the core assertions made by these authors. Students will be encouraged to develop their opinions and will learn to formulate their own concise and convincing written arguments about the nature of society in the age of consumer capitalism.

*