CASA/ Nutrition, Food Science, and Packaging

NuFS 144 Food Culture: Consuming Passions, Section 8, Spring, 2014

Course and Contact Information Instructor: Office Location: Telephone: Email: Office Hours: Class Days/Time: Classroom: Prerequisites: GE/S S! Stu"ies Cate#ory: Laurie Steinberg, MS, RD CCB 109 408 924-3361 laurie.steinberg@s su.e!u "best #$nta#t %et&$!' (ues!a)s, 4*30 + ,*20 -% (u.(& 3*00 + 4*1, -% /S 230 Satis0a#ti$n $0 1riting S2ills (est "1S(', 3--er-!i4isi$n stan!ing, an! C$%-leti$n $0 C$re 56, 3 units. 7rea 8 Culture, Ci4ili9ati$n, : 5l$bal 3n!erstan!ing

Canvas and MYSJSU Messaging C$urse %aterials su#& as s)llabus, &an!$uts, n$tes, assign%ent instru#ti$ns, et#. #an be 0$un! in Can4as. ;$u are res-$nsible 0$r regularl) #&e#2ing )$ur e%ail an! u-!ating )$ur e%ail a!!ress in M)S<S3, as / s$%eti%es sen! e%ail %essages using M)S<S3 %essaging. Course Descri tion Cultural as-e#ts $0 0$$! as relate! t$ regi$nal, et&ni#, an! religi$us in0luen#es. /ssuebase! e=a%inati$n $0 t&e e00e#ts $0 0$$! be&a4i$r $n #ulture, s$#iet), &ealt&, an! e#$n$%i#s. Course !oa"s and #earning $utcomes
!%/SJSU Studies #earning $utcomes &!%#$s'

3-$n su##ess0ul #$%-leti$n $0 t&is #$urse, stu!ents >ill be able t$* GELO $ C$%-are s)ste%ati#all) t&e i!eas, 4alues, i%ages, #ultural arti0a#ts, e#$n$%i# stru#tures, te#&n$l$gi#al !e4el$-%ents, $r attitu!es $0 -e$-le 0r$% %$re t&an $ne #ulture $utsi!e t&e 3.S. GELO % /!enti0) t&e &ist$ri#al #$nte=t $0 i!eas an! #ultural tra!iti$ns $utsi!e t&e 3.S. an! &$> t&e) &a4e in0luen#e! 7%eri#an #ulture. GELO & 6=-lain &$> a #ulture $utsi!e t&e 3.S. &as #&ange! in res-$nse t$ internal an! e=ternal -ressures.
NuFS 144 Food Culture: Consuming Passions Spring 2014 Page 1 of 10

Program #earning $utcomes &P#$s' &for Dietetics Concentration on"(' '(D) &*%* (&e #urri#ulu% %ust in#lu!e t&e r$le $0 en4ir$n%ent, 0$$!, nutriti$n an! li0est)le #&$i#es in &ealt& -r$%$ti$n an! !isease -re4enti$n. '(D +*$* (&e 0$$! an! 0$$! s)ste%s 0$un!ati$n $0 t&e !ieteti#s -r$0essi$n %ust be e4i!ent in t&e #urri#ulu%. C$urse #$ntent %ust in#lu!e t&e -rin#i-les $0 0$$! s#ien#e an! 0$$! s)ste%s, te#&ni?ues $0 0$$! -re-arati$n an! a--li#ati$n t$ t&e !e4el$-%ent, %$!i0i#ati$n an! e4aluati$n $0 re#i-es, %enus an! 0$$! -r$!u#ts a##e-table t$ !i4erse gr$u-s.
@n$>le!ge Re?uire%ent 0$r RDs

Course #earning $utcomes &C#$' 3-$n su##ess0ul #$%-leti$n $0 t&is #$urse, stu!ents >ill be able* CLO $ ($ gain an a--re#iati$n 0$r #urrent belie0s an! !ebates ab$ut #ultural 0$$! &abits >it&in t&e larger 0ra%e>$r2 $0 &$> !i00erent #ultures, &ist$ri#all) an! ge$gra-&i#all), e=-ress t&e%sel4es an! res-$n!e! t$ en4ir$n%ental #&anges. CLO % ($ #reate a>areness an! t$ !e4el$- an a--re#iati$n an! un!erstan!ing 0$r &$> #ultural tra!iti$ns &a4e in0luen#e! #ulture an! s$#iet). CLO & ($ inter-ret 0$$! as s)%b$ls, e=a%ine t&e &ist$ri#al i%-a#t $0 e4ents $n !i00erent #ultures, an! !e4el$- an a--re#iati$n 0$r 0$$! as a trans%issi$n $0 #ulture. CLO , ($ s)ste%ati#all) #$%-are an! #$ntrast t&e belie0s, 4alues, an! stan#es $0 !i00erent #ultures >it& -arti#ular attenti$n t$ t&eir attitu!es t$>ar! 0$$! an! t&e i%-a#t t&$se belie0s &a4e &a! $n 7%eri#an #ulture. )e*uired +e,ts/)eadings
+e,t-ook

@ittler, A. 5., Su#&er, @. A., : Bel%s, M. B. "2012'. Food and Culture "6t& e!.'. Bel%$nt, C7* 1a!s>$rt&, Cengage Learning.
$t.er )eadings

74ailable in Can4as. #i-rar( #iaison 6%il) @. C&an Sr. 7ssistant Librarian, 3ni4ersit) Librar) 6%il).C&an@s su.e!u "408' 808-2044 Course )e*uirements and Assignments S<S3 #lasses are !esigne! su#& t&at in $r!er t$ be su##ess0ul, it is e=-e#te! t&at stu!ents >ill s-en! a %ini%u% $0 0$rt)-0i4e &$urs 0$r ea#& unit $0 #re!it "n$r%all) t&ree &$urs -er unit -er >ee2', in#lu!ing -re-aring 0$r #lass, -arti#i-ating in #$urse a#ti4ities, #$%-leting assign%ents, an! s$ $n. M$re !etails ab$ut stu!ent >$r2l$a! #an be 0$un! in 3ni4ersit) A$li#) S12-3 at &tt-*..>>>.s su.e!u.senate.!$#s.S12-3.-!0.
NuFS 144 Food Culture: Consuming Passions Spring 2014 Page 2 of 10

!rading Po"ic( /asis for Course !rade !raded Item Point s

Midterm Exam Final Exam %ntrodu&tor' Presentation %nter(ie) #eport Food Cult #esear&+ Paper Food Cult #esear&+ Pres. -ournals /roup C+allenge +ota" Class Coo0.oo0 1 Ex Cred 100 100 25 50 100 40 25 25 123 &102

0
21.5 21.5 5.4 10.* 21.5 *., 5.4 5.4 2.2

!%#$s assessed
1 2 ! 1 2 ! 1 and 2 1 2 ! 1 2 ! 1 2 ! 2 ! 1 2

P#$s assessed
"#$ !.2 5.1 "#$ !.2 5.1 "#$ 5.1 "#$ !.2 5.1 "#$ !.2 5.1 "#$ !.2 5.1 (aria.le 5.1 !.2 5.1

C#$s assessed
1 1 1 1 1 1 2 2 2 2 2 2 ! ! ! ! ! ! 4 4 4 4 4 4

1 2 4 1 2 4

!rading Percentage /reakdo4n

94C an! ab$4e 93C - 90C 89C - 8DC 86C - 84C 83C - 80C D9C - DDC D6C - D4C D3C - D0C 69C - 6DC 66C - 64C 63C - 60C -elo. /01 7 7BE B BCE C CDE D D2

F7 %ini%u% aggregate 5A7 $0 2.0 S<S3 Stu!ies "R, S, : 8' s&all be re?uire! $0 all stu!ents as a gra!uati$n re?uire%ent.G ($ see 0ull te=t, re4ie> 3ni4ersit) A$li#) S11-3 at &tt-*..>>>.s su.e!u.senate.!$#s.S11-3.-!0. Assignments
Avai"a-"e in Canvas

3ote: 7l>a)s re0er t$ t&e s-e#i0i# assign%ent in F7ssign%entsG in Can4as 0$r #$%-lete !etails, !ue !ates an! gra!ing rubri#s.

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Introductor( Presentation

(&is a#ti4it) >ill all$> )$u t$ #$nsi!er )$ur $>n &abits in lig&t $0 #lass !is#ussi$n, an! >ill als$ ser4e t$ intr$!u#e )$u t$ )$ur #lass%ates. ;$u >ill be gi4en a sel0-e4aluati$n $0 0$$! &abits t$ &el- )$u -re-are. ;$u >ill ans>er t&e ?uesti$ns an! use )$ur res-$nses t$ %a2e a brie0 $4er4ie> $0 )$ur -ers$nal 0$$! #ulture, in#lu!ing re0eren#es t$ )$ur 0a%il)Hs $rigins, &$li!a)s, religi$us in0luen#es, !ail) %eal -atterns, et#. ;$ur -resentati$n >ill be ab$ut 3-4 %inutes l$ng an! s&$ul! in#lu!e -&$t$gra-&s.
Intervie4 )e ort

(&e -ur-$se $0 t&is -r$ e#t is t$ 0a%iliari9e )$u >it& t&e #ulture an! 0$$! &abits $0 an un0a%iliar #ultural gr$u- an! t$ learn ab$ut t&e e00e#t $0 i%%igrati$n $n 0$$! #ulture. ;$u >ill inter4ie> a re#ent i%%igrant t$ t&e 3.S. 7 ?uesti$nnaire >ill be -r$4i!e! 0$r )$u. ;$u >ill gat&er in0$r%ati$n ab$ut #ultural ba#2gr$un!, 0$$! &abits, #ultural #ere%$nies an! #elebrati$ns, 0$$! s)%b$lis%s, &$> t&e 7%eri#an #ulture &as in0luen#e! t&e inter4ie>eeHs #ultural &abits an! tra!iti$ns in#lu!ing #&anges an! a!a-tati$ns, an! &$> t&eir #ulture &as #&ange! an! in0luen#e! 7%eri#an #ulture t$!a). ;$u >ill t&en >rite a 4--age narrati4e re-$rt $0 t&e in0$r%ati$n $btaine! 0r$% t&e inter4ie>, in#lu!ing a 0inal re0le#ti$n $n &$> t&e inter4ie>eeHs 0$$! #ulture !i00ers 0r$% )$ur $>n.
Food Cu"ture )esearc. Pa er and Presentation

I$r t&is resear#& -a-er, )$u >ill resear#& a 0$$! #ulture t$-i# #&$sen b) l$tter) 0r$% an instru#t$r--r$4i!e! list $0 a--r$4e! t$-i#s. ($-i# #&$i#es >ill in#lu!e #ultural #elebrati$ns 0eaturing s)%b$li# 0$$!s an! 0$$!s use! in %an) #ultures >it& s)%b$li# %eanings an!.$r restri#ti$ns. ;$u >ill -resent ba#2gr$un! in0$r%ati$n $n t&e #elebrati$n $r t&e 0$$!, in#lu!ing &ist$r) 0r$% an ant&r$-$l$gi#al -$int $0 4ie>J s)%b$li# %eanings $0 0$$!s use! in t&e #elebrati$ns $r $0 t&e 0$$! 0$r a 0$$! t$-i# "al$ng >it& restri#ti$ns'J an! !es#ribe tra!iti$nal -re-arati$ns $0 t&e 0$$! $r 0$$!s. ;$u >ill als$ in#lu!e !is#ussi$n $0 #&anges in t&e %$!ern >$rl!, !ue t$ i%%igrati$n an! gl$bali9ati$n. (&e -a-er >ill be 6 -ages in lengt& an! %ust in#lu!e a list. ;$u >ill als$ %a2e a #lass -resentati$n $0 )$ur resear#& t&at s&$ul! be , %inutes l$ng, an! >ill be an $4er4ie> $0 t&e -a-er. ;$u s&$ul! -re-are at least 4 A$>erA$int sli!es as 4isual ai!s "%a-s, -i#tures $0 0$$! -re-arati$ns, #elebrati$n, et#'.
+eam Food Cu"ture C.a""enge

(&e C&allenge -re-arati$n >ill be #$%-lete! in $ne #lass sessi$n an! gr$u-s >ill -resent in t&e 0$ll$>ing sessi$n. Stu!ents >ill be assigne! t$ tea%s $0 4-, stu!ents an! >ill !ra> a t$-i#. 1$r2ing t$get&er, t&e stu!ents >ill -lan, resear#& an! $rgani9e a -resentati$n $0 a--r$=i%atel) 6-8 %inutes, #$4ering t&e 0$$! #ulture t$-i# t&e) &a4e !ra>n.
Journa" 5riting

<$urnal >riting >ill be !$ne in #lass $n , $##asi$ns 0$r , -$ints ea#&, an! >ill be unann$un#e!. Stu!ents >ill be as2e! t$ >rite a $urnal entr) rele4ant t$ #lass t$-i#s "in#lu!ing le#ture %aterial, stu!ent -resentati$ns, $r #urrent e4ents' t&at in#lu!es t&eir re0le#ti$ns $n t&e t$-i#. 6a#& entr) >ill be e?ui4alent t$ $ne t)-e>ritten -age. Only stu"ents present in class .ill -e allo.e" to .rite 4ournals* 5isse" 4ournals cannot -e ma"e up for any reason*
C"ass Cook-ook6 Food4a(s Auto-iogra .( and Cu"tura" Artifacts 7 Extra Credit

Stu!ents %a) sub%it a re#i-e $0 a 0a4$rite tra!iti$nal 0a%il) 0$$! 0r$% t&eir $>n 0$$! #ulture an! $ne 0r$% t&e 0$$! #ulture $0 t&e -ers$n inter4ie>e! 0$r t&e
NuFS 144 Food Culture: Consuming Passions Spring 2014 Page 4 of 10

/nter4ie>.Kbser4ati$n Ar$ e#t. (&e /nstru#t$r >ill #$%-ile all re#i-es re#ei4e! t$ !e4el$a #ultural arti0a#t 0$r t&e #lass. 1$rt& 10 e=tra #re!it -$ints.
Summar( of )e*uired 5riting In class .ritin# consists of: /n #lass a#ti4ities, Ma $r 8i!e$ Re4ie>s, e=a%s, an! #lass -arti#i-ati$n e=er#ises. C"ass 5riting Assignments Pages 5ord Count

/nter4ie> Re-$rt I$$! Culture Resear#& Aa-er <$urnals

4 6 4

1000 1,00 1000

%va"uation Criteria for 5ritten Assignments 7ll $utsi!e $0 #lass >ritten assign%ents must be typed, double-spaced, and submitted to 6ssi#nments in Canvas. Please use Times 3e. (oman $% point font .ith a $7 inch mar#in on all si"es. 7ll re?uire! >ritten assign%ents >ill be gra!e! b) rubri# 0$r #$ntent, s-elling, gra%%ar, >$r! usage, l$gi#, -resentati$n an! a!&eren#e t$ assign%ent instru#ti$ns. Ar$$0rea! all assign%ents -ri$r t$ sub%issi$n. 3o har" copy of papers .ill -e require"* Late assi#nments may -e accepte" after the "ue "ate8 -ut only if instructor permission is #rante" -y email on or before the due date* A$ints >ill be !e!u#te! 0r$% all una--r$4e! late assign%ents. Presentations are !ue t$ 7ssign%ents in Can4as b) #lass ti%e $n t&e !a) $0 -resentati$n. Aresentati$ns %ust be sub%itte! in A$>erA$int $r as a .-!0 0ile. %,ams (&ere >ill be a Mi!ter% 6=a% >$rt& 100 -$ints an! a Iinal 6=a% >$rt& 100 -$ints. (&e Mi!ter% 6=a% >ill be %ulti-le-#&$i#e $n t&e %aterial #$4ere! u- t$ t&at -$int "as s&$>n $n #$urse s#&e!ule'. (&e 0inal e=a% >ill als$ be a %ulti-le-#&$i#e e=a% %ainl) #$4ering #$urse %aterial -resente! a0ter t&e %i!ter%, but >ill als$ in#$r-$rate #$n#e-ts learne! in t&e 0irst &al0 $0 t&e ter%. Alease bring t&e #$%-uter 0$r% (:6 200 ans>er s&eet an! B$. 2 -en#il t$ #lass 0$r ea#& e=a%. 3o ma9e7up e:ams .ill -e #i;en .ithout "ocumentation of emer#ency or illness* C"assroom Protoco" 7s t&is is an a!4an#e! 56 #$urse, stu!ents are e=-e#te! t$ be a#ti4e learners an! a#ti4e -arti#i-ants in #lass !is#ussi$n. 7#ti4e learning, #riti#al anal)sis, an! $ral an! >ritten #$%%uni#ati$n are in#$r-$rate! an! intr$!u#e! int$ t&e #$ntent t&r$ug& #lass instru#ti$n an! !is#ussi$ns, $ral -resentati$ns, an! >ritten #riti?ues. Regular #lass atten!an#e is 4ital. If you .oul" li9e to -rin# a ;isitor to class8 please contact the instructor in a";ance*

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Universit( Po"icies Dro ing and Adding

Stu!ents are res-$nsible 0$r un!erstan!ing t&e -$li#ies an! -r$#e!ures ab$ut a!!.!r$-, gra!e 0$rgi4eness, et#. Re0er t$ t&e #urrent se%esterHs Catal$g A$li#ies se#ti$n at &tt-*..in0$.s su.e!u.stati#.#atal$g.-$li#ies.&t%l. 7!!.!r$- !ea!lines #an be 0$un! $n t&e #urrent a#a!e%i# )ear #alen!ars !$#u%ent $n t&e 7#a!e%i# Calen!ars >eb-age at &tt-*..>>>.s su.e!u.-r$4$st.ser4i#es.a#a!e%i#L#alen!ars.. (&e Late Dr$- A$li#) is a4ailable at &tt-*..>>>.s su.e!u.aars.-$li#ies.late!r$-s.-$li#). * Stu!ents s&$ul! be a>are $0 t&e #urrent !ea!lines an! -enalties 0$r !r$--ing #lasses. /n0$r%ati$n ab$ut t&e latest #&anges an! ne>s is a4ailable at t&e 7!4ising Mub at &tt-*..>>>.s su.e!u.a!4ising.. Consent for )ecording of C"ass and Pu-"ic S.aring of Instructor Materia" 3ni4ersit) A$li#) S12-D, &tt-*..>>>.s su.e!u.senate.!$#s.S12-D.-!0, re?uires stu!ents t$ $btain instru#t$rHs -er%issi$n t$ re#$r! t&e #$urse. FC$%%$n #$urtes) an! -r$0essi$nal be&a4i$r !i#tate t&at )$u n$ti0) s$%e$ne >&en )$u are re#$r!ing &i%.&er. ;$u %ust $btain t&e instru#t$rHs -er%issi$n t$ %a2e au!i$ $r 4i!e$ re#$r!ings in t&is #lass. Su#& -er%issi$n all$>s t&e re#$r!ings t$ be use! 0$r )$ur -ri4ate, stu!) -ur-$ses $nl). (&e re#$r!ings are t&e intelle#tual -r$-ert) $0 t&e instru#t$rJ )$u &a4e n$t been gi4en an) rig&ts t$ re-r$!u#e $r !istribute t&e %aterial.G o /t is suggeste! t&at t&e greens&eet in#lu!e t&e instru#t$rHs -r$#ess 0$r granting -er%issi$n, >&et&er in >riting $r $rall) an! >&et&er 0$r t&e >&$le se%ester $r $n a #lass b) #lass basis. o /n #lasses >&ere a#ti4e -arti#i-ati$n $0 stu!ents $r guests %a) be $n t&e re#$r!ing, -er%issi$n $0 t&$se stu!ents $r guests s&$ul! be $btaine! as >ell. FC$urse %aterial !e4el$-e! b) t&e instru#t$r is t&e intelle#tual -r$-ert) $0 t&e instru#t$r an! #ann$t be s&are! -ubli#l) >it&$ut &is.&er a--r$4al. ;$u %a) n$t -ubli#l) s&are $r u-l$a! instru#t$r generate! %aterial 0$r t&is #$urse su#& as e=a% ?uesti$ns, le#ture n$tes, $r &$%e>$r2 s$luti$ns >it&$ut instru#t$r #$nsent.G

Academic integrit( ;$ur #$%%it%ent as a stu!ent t$ learning is e4i!en#e! b) )$ur enr$ll%ent at San <$se State 3ni4ersit). (&e 3ni4ersit) 7#a!e%i# /ntegrit) A$li#) S0D-2 at &tt-*..>>>.s su.e!u.senate.!$#s.S0D-2.-!0 re?uires )$u t$ be &$nest in all )$ur a#a!e%i# #$urse >$r2. Ia#ult) %e%bers are re?uire! t$ re-$rt all in0ra#ti$ns t$ t&e $00i#e $0 Stu!ent C$n!u#t an! 6t&i#al De4el$-%ent. (&e Stu!ent C$n!u#t an! 6t&i#al De4el$-%ent >ebsite is a4ailable at &tt-*..>>>.s su.e!u.stu!ent#$n!u#t..

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Cam us Po"ic( in Com "iance 4it. t.e American Disa-i"ities Act /0 )$u nee! #$urse a!a-tati$ns $r a##$%%$!ati$ns be#ause $0 a !isabilit), $r i0 )$u nee! t$ %a2e s-e#ial arrange%ents in #ase t&e buil!ing %ust be e4a#uate!, -lease %a2e an a--$int%ent >it& %e as s$$n as -$ssible, $r see %e !uring $00i#e &$urs. Aresi!ential Dire#ti4e 9D-03 at &tt-*..>>>.s su.e!u.-resi!ent.!$#s.!ire#ti4es.ADL199D-03.-!0 re?uires t&at stu!ents >it& !isabilities re?uesting a##$%%$!ati$ns %ust register >it& t&e 7##essible 6!u#ati$n Center "76C' at &tt-*..>>>.s su.e!u.ae# t$ establis& a re#$r! $0 t&eir !isabilit). SJSU Peer Connections Aeer C$nne#ti$ns, a #a%-us->i!e res$ur#e 0$r %ent$ring an! tut$ring, stri4es t$ ins-ire stu!ents t$ !e4el$- t&eir -$tential as in!e-en!ent learners >&ile t&e) learn t$ su##ess0ull) na4igate t&r$ug& t&eir uni4ersit) e=-erien#e. ;$u are en#$urage! t$ ta2e a!4antage $0 t&eir ser4i#es >&i#& in#lu!e #$urse-#$ntent base! tut$ring, en&an#e! stu!) an! ti%e %anage%ent s2ills, %$re e00e#ti4e #riti#al t&in2ing strategies, !e#isi$n %a2ing an! -r$ble%-s$l4ing abilities, an! #a%-us res$ur#e re0errals. /n a!!iti$n t$ $00ering s%all gr$u-, in!i4i!ual, an! !r$--in tut$ring 0$r a nu%ber $0 un!ergra!uate #$urses, #$nsultati$n >it& %ent$rs is a4ailable $n a !r$--in $r b) a--$int%ent basis. 1$r2s&$-s are $00ere! $n a >i!e 4ariet) $0 t$-i#s in#lu!ing -re-aring 0$r t&e 1riting S2ills (est "1S(', i%-r$4ing )$ur learning an! %e%$r), alle4iating -r$#rastinati$n, sur4i4ing )$ur 0irst se%ester at S<S3, an! $t&er relate! t$-i#s. 7 #$%-uter lab an! stu!) s-a#e are als$ a4ailable 0$r stu!ent use in R$$% 600 $0 Stu!ent Ser4i#es Center "SSC'. Aeer C$nne#ti$ns is l$#ate! in t&ree l$#ati$ns* SSC, R$$% 600 "10t& Street 5arage $n t&e #$rner $0 10t& an! San Iernan!$ Street', at t&e 1st 0l$$r entran#e $0 Clar2 Mall, an! in t&e Li4ing Learning Center "LLC' in Ca%-us 8illage M$using Buil!ing B. 8isit Aeer C$nne#ti$ns >ebsite at &tt-*..-eer#$nne#ti$ns.s su.e!u 0$r %$re in0$r%ati$n. SJSU 5riting Center (&e S<S3 1riting Center is l$#ate! in Clar2 Mall, Suite 126. 7ll 1riting S-e#ialists &a4e g$ne t&r$ug& a rig$r$us &iring -r$#ess, an! t&e) are >ell traine! t$ assist all stu!ents at all le4els >it&in all !is#i-lines t$ be#$%e better >riters. /n a!!iti$n t$ $ne-$n-$ne tut$ring ser4i#es, t&e 1riting Center als$ $00ers >$r2s&$-s e4er) se%ester $n a 4ariet) $0 >riting t$-i#s. ($ %a2e an a--$int%ent $r t$ re0er t$ t&e nu%er$us $nline res$ur#es $00ere! t&r$ug& t&e 1riting Center, 4isit t&e 1riting Center >ebsite at &tt-*..>>>.s su.e!u.>riting#enter. I$r a!!iti$nal res$ur#es an! u-!ate! in0$r%ati$n, 0$ll$> t&e 1riting Center $n (>itter an! be#$%e a 0an $0 t&e S<S3 1riting Center $n

Ia#eb$$2. "B$te* ;$u nee! t$ &a4e a NR Rea!er t$ s#an t&is #$!e.'

NuFS 144 Food Culture: Consuming Passions Spring 2014

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NuFS 811 Food Cu"ture6 Consuming Passions, Section 9 S ring, :;81 Course Sc.edu"e
The schedule is subject to change with fair notice by email and/or an Announcement in Canvas. Course Sc.edu"e <ee9 1 Date (&urs, 1.23 (ues, 1.28 2 (&urs, 1.30 (ues, 2.4 (&urs, 2.6 Topics8 (ea"in#s8 6ssi#nments8 Dea"lines 5reen s&eet, C$urse /ntr$!u#ti$n an! 6=-e#tati$ns Dia#nostic Pre7Test* Sel0-64aluati$n $0 I$$! Mabits What the World Eats Cultural Aers-e#ti4es (ea"in#: 7&n, R$)* ome !un" #y $ourney %ac& to 'orean Food Lecture: Cultural Aers-e#ti4es* Cultural /n0luen#es $n I$$! Mabits* (&e 7%eri#an Melting A$t (e=t* C&. 1 Lecture: Culture, Religi$n an! I$$! (e=t* C&. 4 Lecture: I$$! 74$i!an#es an! 74ersi$ns* M$> D$ (&e) 700e#t I$$! MabitsO Lecture: (&e Stru#ture $0 Cuisine* Cultural S)%b$lis% an! I$$! 8ari$us (&e$reti#al 7--r$a#&es (ea"in#s: Le4i-Strauss, Clau!e* The Culinary TriangleJ D$uglas, Mar)* De#i-&ering a MealJ Marris, Mar4in* (&e 7b$%inable Aig Intro"uctory Presentations Intro"uctory Presentations Lecture: Culture C$n4e)e! (&r$ug& C$$2b$$2sJ (able MannersJ 6ating Kut an! I$$! S&$--ing Lecture: 5en!er an! its /n0luen#e $n I$$! Mabits (ea"in#s: /nness, S&errie, The Enchantment of #i(ing )*oons an! De8ault, Mar $rie, Conflict and +eference Lecture: (&e /n0luen#e $0 5e$gra-&) $n I$$! Mabits* Regi$nal 7%eri#a Inter;ie. (eport "ue Lecture: Bati4e 7%eri#ans (e=t* C&. , Choose topics 7 2oo" Culture (esearch (esearch Pro4ect "l$tter)' Lecture: Bati4e 7%eri#ans "#$ntinue!'

(ues, 2.11

(&urs, 2.13 , (ues, 2.18 (&urs, 2.20 (ues, 2.2, 6 (&urs, 2.2D

(ues, 3.4 (&urs, 3.6

NuFS 144 Food Culture: Consuming Passions Spring 2014

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<ee9

Date (ues, 3.11

Topics8 (ea"in#s8 6ssi#nments8 Dea"lines Lecture: 70ri#an Sla4e an! S$ul I$$! (e=t* C&. 8 (ea"in#: Mug&es, Mar4alene, )oul, %lac& Women, and Food Lecture: 70ri#an Sla4e an! S$ul I$$! "#$ntinue!' Re4ie> 0$r Mi!ter% 6=a% 5i"term E:am* Bring S#antr$n (:6 0200 an! a -en#il Lecture: B$rt&ern 6ur$-eans (e=t* C&. 6

(&urs, 3.13 9 (ues, 3.18 (&urs, 3.20 10 (ues, 3.2, (&urs, 3.2D 11 (ues, 4.1 (&urs, 4.3 12 (ues, 4.8 (&urs, 4.10 13 (ues, 4.1, (&urs, 4.1D 14 (ues, 4.22 (&urs, 4.24 (ues, 4.29 (&urs, ,.1 16 (ues, ,.6 (&urs, ,.8 1D (ues, ,.13

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Lecture: Kt&er 6ur$-eans (e=t* C&. 6 : D Lecture: Latin$s (e=t* C&. 9 : 10 Lecture: Latin$s "#$ntinue!' 2oo" Culture (esearch Paper "ue 2oo" Culture (esearch Presentations 2oo" Culture (esearch Presentations 2oo" Culture (esearch Presentations Lecture: 6ast 7sians* C&ina, <a-an, an! @$rea (e=t* C&. 11 Lecture: 6ast 7sians* C&ina, <a-an, an! @$rea "#$ntinue!' Lecture: S$ut&east 7sians + 8ietna% an! t&e A&illi-ines (e=t* C&. 12 E:tra Cre"it (ecipes "ue to Can;as -y mi"ni#ht Lecture: /n!ia C&. 14 Team 2oo" Culture Challen#e (ea% sli!es !ue t$ Can4as b) en! $0 #lass Team 2oo" Culture Challen#e Presentations Lecture/Discussion: (&e Iuture $0 I$$! Culture an! Ara#ti#al 7--li#ati$ns Re4ie> 0$r Iinal 6=a%

1,

NuFS 144 Food Culture: Consuming Passions Spring 2014

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<ee9 2inal E:am

Date <e"8 +/%$ %:,+ > +:00pm

Topics8 (ea"in#s8 6ssi#nments8 Dea"lines /S 230 Bring S#antr$n (:6 0200 an! a -en#il

NuFS 144 Food Culture: Consuming Passions Spring 2014

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