Course Syllabus

Sociology of Food

SOC 205

Professor Stuart Shafer

Fall 2010

 

Office: GEB 151B Mailbox: OCB 261
Office Hours: 11 am-12 pm MWF; or by appointment E-mail: sshafer@jccc.edu
Phone: 469-8500 ext. 3494 Web: http://staff.jccc.net/sshafer



COURSE DESCRIPTION: Through this exploration of food in society, students will discover the fundamental significance of the relationships between people and food. In studying the ways food is produced and consumed, we will also discover the ways food shapes and expresses relationships among people. This most basic of human needs is easily taken for granted by those who have plenty, while the causes of hunger are easily dismissed or misunderstood. This course will address such misunderstandings, as well as issues of culture, meaning, identity, power, and ecology, all through a focus on food.


COURSE OBJECTIVES:

Upon successful completion of this course, the student should be able to:

 

  1. Explain the fundamental significance of food in shaping the human species, cultures, and societies.
  2. Outline the history of food production in human societies.
  3. Discuss the social construction of food as a form of cultural expression.
  4. Identify the significance of food in the formation of individual identity.
  5. Compare and contrast popular and scientific explanations for the concurrent existence of epidemic hunger and obesity in the world today.
  6. Compare and contrast popular social constructions and scientific approaches to the relationship between food and health.
  7. Assess the ecological implications of the current global food system.
  8. Discuss the various social movements that have developed with a focus on the production and consumption of food.

REQUIRED TEXTS:  

 

Johnston, Josée and Bauman, Shyon. (2010). Foodies: Democracy and Distinction in the Gourmet Foodscape. New York and London: Routledge


Lyson, Thomas A. (2004). Civic Agriculture: Reconnecting Farm, Food, and Community. Medford, Massachusetts: Tufts University Press.


Nestle, Marion. (2007). Food Politics: How the Food Industry Influences Nutrition and Health

 

Pollan, Michael. (2008). In Defense of Food. New York: Penguin Press.



REQUIREMENTS:

1. Participation: Given the subject matter and relatively small class size, this course works best in a seminar-like lecture-discussion format. This both encourages and relies upon a regular exchange of ideas and perspectives. This also means each individual student will need to keep up with the reading schedule in order to effectively contribute to these exchanges.

    Ideally, we will have lively discussions of the readings and background lecture material during our regularly scheduled classes. We will track your participation in the class discussion in two ways: 1) by your physical presence and active engagement in conversation about the readings and other sources of information for the class; and, 2) by your facilitation (with a partner) of at least two discussion sessions during the semester based on that week’s readings. You will have the opportunity to select a partner and your two discussion session topics during the second week of classes.

    If you find it necessary to be absent from class, you may receive credit for that class session by submitting your reading notes for that day’s assignment.

                                    Total points possible for participation: 50

 

2. Take-home essay exams: In addition to the weekly discussion and questions, you will be required to complete two take-home essay exams. These 3-4 page essays (typed, double-spaced) will entail your responses to questions I will submit to you one week before they are due, about mid-term and during the last regular week of classes. The questions will be based on our exchanges in discussions and reading notes, so your active participation in class will contribute to your success on these reaction papers. The papers will require you to respond to your selection of two essay questions (from a list of 5 or so), and each question will be worth 50 points, for a total of 100 points per exam.

                                    Total points possible for take-home essay exams: 200

 

3. Term paper: Your term paper for this class will entail your analysis of a topic of your choice that is relevant to the subject matter and objectives of the course. Suggested topics and questions will be provided should you have trouble determining one for yourself. The paper should be 6-10 pages long, typed and double-spaced. You will need to use at least five sources for the paper, at least three of which should be scholarly in nature (academic books or anthologies, articles in refereed professional journals, or academic web sites). Citations from the required texts are permitted, but these will not count toward the minimum of five sources. You should begin to frame your topic early in the semester. The following time line is optional (except the topic selection), but it should facilitate the process of completing your paper:

                        October 1: submit topic or research question

                        October 29: submit preliminary list of sources

                        December 6: term paper due

                        Finals week (Final Exam day December 17): papers returned

                                    Total points possible for term paper: 100

 

4. Food Journal: For 10 full days, keep a journal of your food consumption patterns. Record what you ate, when you ate, where you ate, who prepared it, where it came from (including where it was produced, if known), who you ate with, and your general reflection on the social significance of food in these contexts. These ten days can be consecutive, or you can choose one day a week and complete the journal over 10 consecutive weeks. I will provide a Word .doc template for you to complete the assignment and submit to me electronically. Food Journal will be due November 29

                                    Total points possible for food journal: 100

 

5. Projects: From time to time, we will have a simple project that will involve reflecting on some aspect of food and society through observations outside of class. These projects will be assigned at the end of one class and due at the beginning of the next. Each one will be worth 10-25 points.

                        Total points possible for projects: 50

GRADES:

Your grade will be based on your performance on the requirements listed above.

450-500 pts.

A

400-449 pts.

B

350-399 pts.

C

300-349 pts.

D

<300 pts.

F

 

CHEATING AND PLAGIARISM

Cheating and plagiarism are violations of social norms. Incidents of plagiarism are on the increase nationwide. I have a pretty good cheat detector, so the best plan is not to try it.

 

Anyone caught cheating or plagiarizing in this class will be subject to any or all of the following sanctions: a zero for that assignment; an immediate "F" for the course; referral to college authorities for further discipline, including possible expulsion. If you do not understand the academic standards regarding the use of someone else's ideas or words, please consult me, your Composition instructor, the Writing Center, or the Reference Librarians. I am not particular about citation styles, but you must always cite your sources, including author, title, publisher, and publication date at the very least. The closest thing to a citation standard in the field of sociology is the American Sociological Review format. I have some references available on writing sociology papers if you need additional help.

JCCC PROCEDURES FOR ACCOMMODATING STUDENTS WITH DISABILITIES:

"If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services (SC 292; ext. 3521). Access Services will recommend any appropriate accommodations to your instructor and his/her director. The instructor and director will identify for you which accommodations will be arranged."

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