Course introduction; Some philosophical discussion about the nature of diet and health; Historical discussion of premoden diet as described in Galen on Food and Diet.
Brian Cowan, “New Worlds and New Tastes,” 1-17.
Teresa L. Dillinger, [et al.] “Food for the Gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate,” Journal of Nutrition 130 (2000): 2057-2072.
Presentations: The history of chocolate according to the internet
Marcy Norton, “Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics,” The American Historical Review 111.3 (2006): 660–691.
Woodruff D. Smith, “Complications of the Commonplace; Tea, Sugar, and Imperialism,” Journal of Interdisciplinary History v. 23, Autumn 1992: 259-78.
T. Bickham, “Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-century Britain,” Past & Present 198, no. 1 (2008): 71–109.
Presentations: Where do this week’s articles converge and diverge?
Labor Day: No Class!
J. Worth Estes, “The Medical Properties of Food in the Eighteenth Century,” Journal of the History of Medicine and Allied Sciences, 51 (1996): 127-149.
Steven Shapin, “Trusting George Cheyne: Scientific Expertise, Common Sense, and Moral Authority in Early Eighteenth-Century Dietetic Medicine,” Bulletin of the History of Medicine, 77 (2003): 263-297.
Presetations: Analzying early dietary advice, such as George Cheyne, An Essay on Regimen (London, 1740), 53-62.
Hillel Schwartz, Never Satisfied. A Cultural History of Diets, Fantasies, and Fat, “The Balanced Body,” 75-111.
Never Satisfied, “The Regulated Body,” 113-145.
Never Satisfied, “The Measured Body,” 147-187.
Presentations: Visual Histories of the Body
Harvey Levenstein, Revolution at the Table, 3-97.
Revolution at the Table, 98-146.
Revolution at the Table, 147-211.
Decide on articles for Monday; get them while you’re on campus!
Pick and report on one of the articles about availability of healthy food.
40 maps that explain food in America.
Watch the video tutorial on creating maps with Google Maps Engine.
No Class! Gather data for our food access map. Before class on Friday, update our Google Sheet with your food store data.
Be sure you’ve entered your data on the spreadsheet (see Wednesday)!
Presentations: Mapping Food Access in ABQ.
David M. Nowacek and Rebecca S. Nowacek, “The Organic Foods System: Its Discursive Achievements and Prospects,” College English 70.4 (2008): 403–20.
Gill Seyfang, “Cultivating Carrots and Community: Local Organic Food and Sustainable Consumption,” Environmental Values 16, no. 1 (February 1, 2007): 105–23.
Jeffrey Haydu, “Cultural Modeling in Two Eras of U.S. Food Protest: Grahamites (1830s) and Organic Advocates (1960s–70s),” Social Problems 58.3 (2011): 461–87.
Review and presentations of all articles from last week
First 1-page Critiques Due
Play around with food maps.
Fall Break: No Class!
Extended Fall Break: No Class!
First half review quiz
Vasile Stănescu, “‘Green’ Eggs and Ham? The Myth of Sustainable Meat and the Danger of the Local,” Journal for Critical Animal Studies 8.1 (2010): 8–32.
Megan K. Blake, Jody Mellor, and Lucy Crane, “Buying Local Food: Shopping Practices, Place, and Consumption Networks in Defining Food as ‘Local,’” Annals of the Association of American Geographers 100.2 (2010): 409–26.
Marion Nestle, Food Politics, 29-66.
Marion Nestle, Food Politics, 67-93.
Presentations on online historical accounts of the food pyramid.
Rima D. Apple, “‘They Need It Now’: Science, Advertising and Vitamins, 1925-1940,” Journal of Popular Culture 22.3 (1988): 65–83.
Wilbur O. Atwater, “The Chemistry of Food and Nutrition: The Composition of Our Bodies and Our Food,” Century Illustrated Magazine 34 (May 1887): 59-74.
Catherine Carstairs, “‘Our Sickness Record Is a National Disgrace’: Adelle Davis, Nutritional Determinism, and the Anxious 1970s,” Journal of the History of Medicine and Allied Sciences 69.3 (2014): 461–91.
Michael Moss, The Extraordinary Science of Addictive Junk Food, The New York Times, February 20, 2013.
David S. Ludwig and Mark I. Friedman, Always Hungry? Here’s Why, The New York Times, May 16, 2014.
Marion Nestle, Food Politics, 219-293.
Marion Nestle, Food Politics, 295-337.
No Class!
Mark Tester, “The dangerously polarized debate on genetic modification.” British Food Journal 103.11 (2001): 785-790.
Stephanie Strom, “Major Grocer to Label Foods With Gene-Modified Content,” The New York Times, March 8, 2013.
Alison Shaw, “‘It Just Goes against the Grain’: Public Understandings of Genetically Modified (GM) Food in the UK.” Public Understanding of Science 11.3 (2002): 273-291.
Second 1-page Critiques Due
No Class!
Gary Taubes and Cristin Kearns Couzens, Big Sugar’s Sweet Little Lies, Mother Jones, October 2012.
Maddie Oatman, “A Timeline of Sugar Spin,” Mother Jones, October 2012.
David H. Freedman, “How Junk Food Can End Obesity,” The Atlantic, July 2013.
Tom Philpott, Why The Atlantic’s Defense of Junk Food Fails.
Kevin Voigt, 5 Reasons Why You Need More Fat in Your Diet.
“Scientists Fix Errors in Controversial Paper About Saturated Fats,” March 2014.
Michael Pollan, In Defense of Food: An Eater’s Manifesto (yes, the whole thing). We will vote to determine whether to have class today or Wednesday.
No Class: Work on your final presentations!
Thanksgiving: No Class! Eat Well!! (and help in the kitchen)
group1, group2, group3
group4, group5, group6
Conclusions, Evaluations
2 pages!
Due DECEMBER 10th by 5pm (day of scheduled final exam)