Summer 2024 - HIST 185 D100
Studies in History (3)
Class Number: 3263
Delivery Method: In Person
Overview
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Course Times + Location:
May 6 – Aug 2, 2024: Wed, 2:30–5:20 p.m.
Burnaby
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Instructor:
Sarah Walshaw
swalshaw@sfu.ca
1 778 782-9548
Description
CALENDAR DESCRIPTION:
Special topics. Students may repeat this course for further credit under a different topic. Breadth-Humanities/Social Sciences.
COURSE DETAILS:
Foodways: The Art and Science of Food History
You are in a relationship with food. Status: it’s complicated. Eating is a personal, cultural, and political practice informed by history, popular culture, family values, religious adherence, economics, identity, and environment. This course will provide students with the inter-disciplinary tools to investigate global trends in food history. Together we will engage with the complex economic, political, scientific, and moral terrain of foodways in the contested past, the rapidly changing present, and the uncertain future. Whether motivated by historical curiosity, personal goals, community identity, social justice, food science, or a love of food, students can pursue individual interests while learning (and sharing) with their peers.
This is a first-year seminar style class where food has a seat at the table. We will discuss and investigate topics in a variety of formats: roundtable (whole class) lecture and discussion, small groups, films, individual activities, workshops, and guest lectures. Active participation in seminar discussion is required. This could include: working in groups, posting to Canvas discussion boards, contributing food, reporting food in the news, and participating in class discussions.
Grading
- Food in the News and other Student Contributions 10%
- Book/Doc Review 20%
- Participation/discussion 30%
- Final Project (including proposal and draft) 40%
NOTES:
Assessments & Breakdown (5% redistribution as per student preference)
Food in the News and other Student Contributions: 10%
Book/Doc Review: 20% (5% for in class presentations)
Participation/discussion: 30%
Final Project: 40% subdivided by proposal, presentation/peer review, draft, final submission
Materials
REQUIRED READING:
The Oxford Handbook of Food History, Jeffrey M. Pilcher (Ed.), OUP, 2012. Online via SFU library.
Other texts, videos, and resources to be posted or linked online through our Canvas course page.
Registrar Notes:
ACADEMIC INTEGRITY: YOUR WORK, YOUR SUCCESS
SFU’s Academic Integrity website http://www.sfu.ca/students/academicintegrity.html is filled with information on what is meant by academic dishonesty, where you can find resources to help with your studies and the consequences of cheating. Check out the site for more information and videos that help explain the issues in plain English.
Each student is responsible for his or her conduct as it affects the university community. Academic dishonesty, in whatever form, is ultimately destructive of the values of the university. Furthermore, it is unfair and discouraging to the majority of students who pursue their studies honestly. Scholarly integrity is required of all members of the university. http://www.sfu.ca/policies/gazette/student/s10-01.html