Abeshaus

3/23/17

CONTEMPORARY ARGUMENTS: FOOD
Personal Food Surveys
Animal, Vegetable, Miracle chapter sign-ups for presentations (choose chapter and recipe)
Contemporary Food Issue Presentation (based on topics from Sustainable Table)
Food Finale: Interdisciplinary Eating
Discussion Leaders
  • Each student will be assigned to lead the discussion on 1 article.
  • All students will read all readings and come to class with a 3 x 5 notecard with 3 key points on one side and 3 questions raised by the reading on the other.
Dorm Cookbook?
  • Provide a recipe that requires easily accessible ingredients and very basic cooking tools
  • Analyze the ingredients for nutritional value (calories, fat, sugar, salt)
Due dates and assignments are subject to change based on the whims of the teacher.
3/6 / “The Issues.” Sustainable Table. Grace Communications Foundation.2014. Web. 2 Feb. 2014. Use this site for a launching point / n/a
3/8 / “Dining Through the Decades,” Leite’s Culinaria. 1999.
Research the history of your favorite food: when did it make its first appearance in the U.S.?
3/22
13 pgs! / Pollan, Michael. “Farmer in Chief.” New York Times. New York Times. 9 Oct. 2008. Web. 2 Feb. 2014.
Lays out many of the issues of concern about the food industry in a letter to the president. Read in its entirety—there will be an in-class activity.
3/23 / Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: U of CA P, 2002. Print. No online text available
Summary on her website:

Review:

“How Regulation Really Does Change Eating Behavior” 2012 article in The Atlantic

3/27 / Singer, Peter and Jim Mason. The Ethics of What We Eat: Why Our Food Choices Matter. Emmaus, PA: Rodale Books, 2007. Print.
  • Rd Intro: “Food and Ethics,” skip “3 Families,” rd ¶ 1 only “Knowledge is Power”
  • Rd “What Should We Eat” but skim “Fact: Farmed Food,” “Organic, Local and Fair Trade.” Rest is optional

3/28 / Schlosser, Eric. “Introduction: The Dark Side of the All-American Meal.” Fast Food Nation. New York Times, 2000. Print. 8 Feb. 2012. Read all.
Schlosser, Eric. “Why McDonald’s Fries Taste So Good. Fast Food Nation. Atlantic Monthly 287.1. (2001): n.p. Web. 8 Feb. 2012. Rd section 1 of “Why McDonald’s Taste So Good” + skim the rest.
3/30 / Zhou, Jack. “Organic Food: Healthy or Not?” Harvard Science Review 26.1 (Fall 2012): 35-8. Print.
“Pondering Paleo.”
4/3-6 / Kingsolver, Barbara. Animal, Vegetable, Miracle: A Year of Food Life. New York: Harper, 2007. Print.
Reading: All students will read a minimum of chapters 1-2, 19-20, + your presentation chapter.
Presentation:
  • Each student is expected to do a formal presentation on your chapter, plus prepare a dish to share, using one of the recipes at the end of your chapter.
  • Presentations will include 4 sections: 1) Farm anecdote (summary of narrative), 2) Summary and analysis of food argument, 3) Scientific support by Steven L. Hopp (summary), and 4) Nutritional supplement (summary) by Camille Kingsolver.
Presentation format is student choice.
4/6 / Robbins, John. “The Pig Farmer.” The Food Revolution: How Your Diet Can Help Save Your Life and Our World. Berkeley: Conari,153-163. Print.
4/10 / McWilliams, James E. “The Myth of Sustainable Meat.” New York Times. New York Times. 12 Apr. 2012. Web.
Salatin, Joel. “Letter to the New York Times
4/11 / Visual Analysis. HW: Bring food visual to share (advert or art)
4/13 / “Wasted Food Around the World Takes Heavy Toll on Environment.” The Salt. NPR. 11 Sept. 2013.
4/17-19 / Contemporary Food Issue Presentation
I. Summarize, including all the important information like: Who? What? When? Where? Why? How?
II. Analyze
  • What is happening because of this event?
  • Who or what is it going to affect?
  • How is it going to affect a large population of the world, your community, your school, your family or you?
  • What is it that makes this event an important event?
III. Personal Reaction. Take a stand and say what you really think about the event and how this event will affect others. You may say whatever you believe here, but make sure that you support your opinion with facts from the current event.
Presentation Format:Student choice: create a poster, podcast, powerpoint, a written essay, or another computer-based presentation. If you have an idea about how you would like to present your article and need help, please talk to me about it. Choose a format that enhances your presentation of information.
4/20 / Lauden, Rachel. “A Plea for Culinary Modernism: Why We Should Love Modern, Fast, Processed Food.” Gastronomica: The Journal of Critical Food Studies 1.1 (2001): 289-301. Print.
Bring 3 food adverts to share.
4/24 / Cunningham, Brent. “Pastoral Romance.” Lapham’s Quarterly Food IV.3 (2011): 179-85. Print.
4/25 / Intersection: Food and Advertising. “New Age of Marketing”
5/1 / Food Finale: Interdisciplinary Eating details tba
Cook a dish, containing a minimum of 6 ingredients, from scratch, including the following:
•Recipe. Include ingredients, quantities, directions, and any substitutions or difficulties you encountered (and how you solved them) (5 points).
Some ingredients—like baking soda, baking powder, cream of tartar, soy sauce, and some seasonings—are actually a combination of a number of ingredients; some of them even require chemical reactions to do their magic. Make note of any ingredients that fall into this category and describe how they work. (5 points)
•Cost. Figure the costs based on the quantity you actually used. So, if you used 1 cup of flour, do not included the price for 5 pounds of flour. Do the math. (10 points)
•Nutritional Breakdown. Use My Fitness Pal: input your ingredients and the software will figure out the nutritional breakdown for the whole recipe. Divide by number of servings. (Feel free to substitute a screen shot for this part of the table—just be sure to fill out the rest of the table. (10 points)
•Food Miles. Keep in mind, your goal is to source each ingredient from its raw state (if possible) and not just look the factory where it has been processed. Follow the trail as far as you are able and note any roadblocks to attaining that information. (20 points)
•History. Do a little digging and try to uncover the history of your recipe. When did your dish make its appearance in human culture? If that does not pan out, pick one of your ingredients and find out when it started being cultivated and by whom. (15 points) / All students

TED Talks:

Format:

Speaker (last name, first name). “Title of presentation.”Web Site Title,Date of presentation, URL.

Sample:

Bittman, Mark. “What’s Wrong with What We Eat.”TED Conferences,Dec 2007,

Food Videos

Barber, Dan. “How I fell in love with a fish.” TED Conferences, Feb 2010, barber_how_i_fell_in_love_with_a_fish. (~19 min)

Bittman, Mark. “What’s wrong with what we eat.” TED Conferences, Dec 2007, talks/mark_bittman_on_what_s_wrong_with_what_we_eat.. (~20 min)

“Diet Book Author Advocates New ‘No Food Diet.’” The Onion, vol. 44, no. 21. 19 May 2008, (~4 min)

Finley, Ron. “A guerilla gardener in South Central LA.” TED Conferences, Feb 2013, (~11 min)

Food Fight DVD. Directed by Chris Taylor, performances by Will Allen, et al, 2008. (73 minutes)

“Last Week Tonight with John Oliver: Food Waste.” Youtube, 19 Jul 2015, webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=%E2%80%9CLast+Week+ Tonight+with+John+Oliver:+Food+Waste.%E2%80%9D+Youtube&*. (~18 min.)

Oliver, Jamie. “Teach every child about food.” TED Conferences, Feb 2010, jamie_oliver. (~22 min)

Rolfes, Ellen. “Top 10 places in the U.S. where children go hungry.” PBS Newshour, 24 Jan 2014.

“SAVE FOOD: Global Initiative on Food Loss and Waste Reduction.” Food and Agriculture Organization of the United Nations, 2016,