Food and Globalization I-E2
| Numbering Code | U-LAS05 20042 LE31 | Year/Term | 2022 ・ First semester | |
|---|---|---|---|---|
| Number of Credits | 2 | Course Type | Lecture | |
| Target Year | Mainly 1st & 2nd year students | Target Student | For all majors | |
| Language | English | Day/Period | Wed.2 | |
| Instructor name | Hart Nadav FEUER (Graduate School of Agriculture Associate Professor) | |||
| Outline and Purpose of the Course | This course is about the major changes to food systems worldwide under globalization. The story begins with early trade and the movement of different crops from their origins, including potatoes, coffee, wheat, rice and bananas. Through cultural integration, certain foods became staples and others became traded commodities. We will explore the transformation of food from a local phenomenon to a global industry. | |||
| Course Goals | Students will learn about the basic trends that have impacted food systems around the world. Students will apply the approach of understanding historical food systems using the 'One Food Method'. | |||
| Schedule and Contents |
1. Introduction. First case study of 'One Food Method' Module 1: The mobility of food 2. The origins of food and their first travels 3. Food travels activity 4. Early trade: diversity and survival 5. Latter trade: luxuries, cultural exchange Module 2: The mobility of farming 6. Farming overseas and colonies 7. Food self-sufficiency and autonomy 8. National food self-sufficiency activity Module 3: The mobility of food ideas 9. Globalization of food ideas 10. One-Food Case Study 11. Final review and presentation preparation Module 4: Student Presentations 12. Grains and staples 13. Livestock and meat 14. Global fruits 15. Exam 16. Feedback class |
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| Evaluation Methods and Policy |
10% Attendance and active participation (*Lost in case of more than 3 absences without official excuse) 20% Group presentation 30% Quizzes and class activities 40% Final exam |
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| Course Requirements | English proficiency suitable for understanding lectures, reading basic texts, and participating in class discussion. | |||
| Study outside of Class (preparation and review) | Students will be expected to do short readings or watch videos overnight and take online quizzes. | |||
| Textbooks | Textbooks/References | No textbook, but consultation of in-class materials and outside readings available on PandA | ||
| References, etc. |
A Movable Feast: Ten Millennia of Food Globalization., Kiple, Kenneth F., (Cambridge University Press), ISBN:978-1-107-65745-8 Food: A Culinary History., Flandrin, Jean-Louis and others., (Columbia University Press), ISBN:9780231544092, 2013, eBook |
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