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. 3 hrs. lecture/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

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.

Content Outline & Competencies:

I. Food, Culture and Society
   A. Explain the significance of diet in the evolution of the human
species.
   B. Discuss the development of agriculture and the domestication of
plants and animals as factors shaping human cultures.

II. Food and History
   A. Identify the processes shaping the transformation from subsistence
production to modern commodity centered agriculture.
   B. Discuss the role of colonialism in changing food production and
consumption patterns throughout the world.
   C. Explain the significance of food production in the structure of
modern society.
   D. Describe the globalized food system as it exists today.

III. Food and Identity
   A. Describe the role of food as a source of identity in four
contemporary cultures.
   B. Discuss the perceived and real differences in food consumption based
on social class.
   C. Identify and explore choices of diet as sources of personal identity
and ethics, such as vegetarianism.
   D. Compare and contrast the relationship between gender identity and
the production and consumption of food in traditional and contemporary
societies.

IV. Hunger and Obesity
   A. List and describe popular explanations for hunger in American
society, as found in the mass media.
   B. List and describe popular explanations for global hunger, as found
in the mass media.
   C. Explain the causes of hunger using social scientific analysis.
   D. List and describe popular explanations for obesity in rich societies
like the United States, as found in the mass media.
   E. Explain the relationship between hunger and obesity in contemporary
society.

V. Food and Health
   A. Discuss popular understandings of the relationships between
nutrition, diet, and health based on issues in the mass media.
   B. Explore current scientific understanding of the relationships
between nutrition, diet, and health.
   C. Identify and explore the connections between gender and diet in
American society.
   D. Contrast the causes of eating disorders with the causes of hunger.

VI. The Global Food System and Ecology
   A. Trace the impact of human food production on ecosystems through
history.
   B. Discuss current ecological crises, particularly global climate
change, and their relationship to food.
   C. Identify the components of a sustainable food system.

VII. Food Related Social Movements
   A. Describe the historical development of organic and sustainable
agriculture movements.
   B. Discuss the development of alternative food marketing systems,
including food coops, farmers markets, community gardens, and community
supported agriculture.
   C. Explore examples of these movements in your area.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

At least two take-home essay exams, 40-50%.
At least two projects, 10-20%.
Food journal, 10-20%.
Term paper, 30-40%.
Class participation, 10-20%.
 
Scale:
A = 90-100%
B = 80-89%
C = 70-79%
D = 60-69%
F = < 60%

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.