Dr. Sarah D. Wald 443 PLC [email protected] Office Hours: T, 2-5pm Matters: Interdisciplinary Perspectives in Food Studies ENVS 607 T/W 12-1:50pm Fall 2016

This course explores the wide ranging and inherently interdisciplinary field of food studies. As academic interest in the realm of food studies has developed, it has become clear that there are key approaches and insights in disciplines across the social , the , and the sciences. Each broad academic realm has its focal concerns and approaches. By design this course provides a survey of food studies scholarship across this intellectual continuum, examining key issues and themes as well as methodologies in each realm. Upon completion, you will have a working knowledge of and a foundational fluency with food studies scholarship writ large and will be able to see how your own interests fit within the larger field. The course establishes a foundation for the new graduate specialization in Food Studies. The course is also designed to help you develop critical reading, writing, and oral presentation skills.

Course Structure: This class will function in a seminar style and will involve extended discussion and analysis of the assigned readings. In order to flourish and to get the most out of the class, you will need to keep up on your assigned readings, think critically about what you read, take good reading notes, use your notes to make meaningful contributions to in-class discussions, and produce thoughtful, robust work for your required essays and project.

For more information on the Food Studies Program at University of Oregon, see: http://foodstudies.uoregon.edu/ Information about applying for the specialization program is available on this page. You should also join the UO Food Studies email list if you are not already on it.

Learning Outcomes:

1. Gain working knowledge of and a foundational fluency with food studies scholarship writ large. Explain how your own focus fits within the larger field of food studies. 2. Name the major professional organizations, journals, conferences, and grant opportunities in the field of food studies. 3. Develop critical reading, writing, and oral presentation skills at the graduate level.

Course Policies

Preferred First Name: The University of Oregon has a preferred first name policy. According to this policy, a student or employee’s preferred first name will be used in university communications and reporting except where the use of the legal name is required for university purposes. If you have reasons to believe your preferred first name may not be listed correctly in the roster or you do not feel comfortable taking advantage of UO’s preferred first name policy, please communicate to me the name you wish to use. The preferred first name policy can be accessed here: http://policies.uoregon.edu/node/216

Accessible : The University of Oregon is working to create inclusive learning environments. Please notify me if aspects of the instruction or course design results in barriers to your participation. Students are also encouraged to contact the Accessible Education Center (AEC) 541-346-1155; http://aec.uoregon.edu/). AEC helps provide services including sign language interpreting, computer-based note-taking, classroom relocation, exam modifications, and alternative text conversion. Please request that the Accessible Education Center send me a letter outlining your approved accommodations.

Late Work: All work is to be handed in on time. Late work will be penalized one full letter grade per day.

Academic Integrity: Students are expected to adhere to the University of Oregon’s standards of academic integrity. All work should be your own, and all sources should be appropriately acknowledged. Violations of academic integrity include plagiarism, duplicate submission, cheating on examinations, and false citations. Please do not hesitate to speak to me if you have any questions about use of sources or citations. It is far better to ask than to unintentionally plagiarize. Please refer to the MLA Handbook for Writers of Research Papers as a citation style- guide. Please read the Academic Misconduct Code in full. It can be accessed at: http://uodos.uoregon.edu/StudentConductandCommunityStandards/AcademicMisconduct/tabid/248/Default.aspx

Attendance: Attendance is mandatory and constitutes part of your grade. You may miss two class meetings without penalty. Your final grade will drop one-third of a letter grade for each subsequent absence. Missing four classes is grounds for failure. Exceptions to this policy may be made for those with adequate excuse and sufficient documentation. Please contact me to discuss. You are responsible for all assigned materials in the class and ensuring that your work is turned in on time.

Participation: This is a discussion-based seminar. Attendance alone is not adequate. You are expected to come to class prepared, having read the material and engaged critically with it. I expect you to contribute meaningfully during each session.

Title IX Policy and Reporting Responsibilities: The UO is committed to providing an environment free of all forms of prohibited discrimination and sexual harassment, including sexual assault, domestic and dating violence and gender-based stalking. Consequently, all UO employees are required to report to appropriate authorities (supervisor or Office of Affirmative Action and Equal Opportunity) when they have reasonable cause to believe that discrimination, harassment or abuse of any kind has taken, or is taking, place. Students seeking to discuss a situation without talking to a mandatory reporter may call 541-346-SAFE. This 24/7 hotline is staffed by confidential, trained counselors. For confidential help, students may also contact University Health Services (http://healthcenter.uoregon.edu/) or Sexual Assault Support Services (http://sass-lane.org/).

Inclement Weather: In the event of inclement weather, the UO home webpage (http://www.uoregon.edu/) will include a banner at the top of the page displaying information about delay, cancellation, or closure decisions for the Eugene campus. Additionally, the UO Alerts blog will be updated with the latest updates and bulletins. Local television and radio stations will also broadcast delay and cancellation information. Classes will not be held if cancelled by the university. If inclement weather makes traveling to campus difficult, I will additionally notify you by email about whether we are holding class. If the weather is bad, check your email for a message from me. Additionally, members of the campus community are expected to use their best judgment in assessing the risk of coming to campus and returning home, based on individual circumstances. Those who believe the road conditions from home are dangerous are urged and even expected to stay there to prevent injury.

Class Communication: The primary means of communication outside of class in this course will be through your UO email account. Please check this account regularly. I am also most readily available through email. Generally, you can expect an email response from me within two working days.

Readings: All readings for the course are available on Canvas. Some readings are also available at the Knight Library on reserve (for those who prefer to read in the book instead of online). Course Requirements

Attendance and Participation: 15% Reflection Paper: 15% Class Presentations: 20% (2 presentations, 10% each) Food Studies Resources Project: 10% Final Project: 40%

Attendance and Participation

To receive an A, you should attend every class, arrive on time, bring a copy of the readings, and contribute thoughtfully to the discussion. Contributing thoughtfully requires that you pose questions and provide answers that reflect your careful reading of the material, including directly referencing passages in the reading. In responding to your peers’ observations, questions, and interpretations, you engage with the substance of their ideas and model respectful disagreement. In your questions, comments, and critiques, you show a willingness to take intellectual risks. Your contributions develop bridges between different class sessions, contributing to a conversation that spans the quarter.

Reflection Paper

You will complete one reflection paper during the quarter. For this assignment, you will choose one chapter in the International Handbook of Food Studies for closer engagement. Read that chapter and a set of supplemental readings (2-3 articles or chapters). There is one copy of this book on reserve in the library. You can request it through Summit or ILL. You are also welcome to buy the text but that is not required. You will read the 2- 3 pieces you select closely and will compose an essay in which you compare and contrast the key themes, approaches and findings in the contributions. Your essay should run to approximately 4-5 double-spaced pages. Papers are due on Canvas prior to start of class on Thursday 10/27. You will want to start this project early as you may need to use ILL for your selected readings.

Presentation

You will each lead class discussion twice this term. This will be in collaboration with another student in the class. You will be given up to half of the course session for that day. Prior to your session, you will meet with me to consult on your plan. You will then revise your plan based on my feedback. A pedagogical plan will be handed into me the day of your presentation. Learning objectives for this assignment include 1) deepen student engagement with the course material for that session 2) increase student understanding of disciplinary and interdisciplinary approaches to Food Studies by providing an opportunity for cross-disciplinary collaboration 3) provide students opportunities to direct course discussions into their own areas of interest 4) improve students’ pedagogical skills through collaboration and feedback.

Food Studies Resources Project

This project encourages you to explore resources for projects in Food Studies. You will explore the possibilities for grants, journal publications, and conference proposals in your field. Considering your current or future research in food studies, you will identify one grant you might possibly apply for during your time at UO, one journal to which it would be appropriate to submit an article, and one conference to which it would be appropriate to apply to present. Projects are due on Canvas prior to noon (usual class start time) on Thursday 11/17.

Final Project

For your final project you may choose one of the following three options: 1) you may use key readings from the course to develop a preliminary proposal for research in your chosen realm of food studies; 2) you may write a synthetic book review essay in which you critically engage 3-4 book length food studies publications; 3) you may develop a syllabus for a course in a particular area of food studies, complete with learning objectives and an essay explaining the course organization and the thematic topics you decided to include/exclude. For all of these options, you will need to identify and consult relevant scholarly . Whichever option you select the written product should run to approximately 8-10 double-spaced pages. You should plan to meet with me during my office hours about your final project at least twice during the term. The first meeting should occur prior to Week 6. All students will present brief (10-15 minute) overviews of their projects to the class in the closing week of the term. Final projects will be due by 5pm on Tuesday, December 6th. (40% of your grade)

During the quarter, there will be a series of food studies events at UO campus. While this is not part of your grade, you are encouraged to attend such events.

Week One: What is Food Studies?

T, 9/27: Introductions

Th, 9/29: Jeff Miller and Jonathan Deutsch, “Food Studies,” Food Studies: An Introduction to the Research Methods (New York: Bloomsbury, 2009), 3-10; Warren Belasco, “Why Study Food,” Food: The Key Concepts (New York: Bloomsbury, 2008), 1-13; Amy E. Guptill, Denise A. Copeton, and Besty Lucal, “Principles and Paradoxes in the Study of Food,” Food and Society: Principles and Paradoxes (Cambridge: Polity, 2013), 1-13.

Week Two: The Food Movement

T, 10/4: Patricia Allen, “Perspectives of Alternative Agrifood Movements,” and “Politics of Complacency? Rethinking Food-System Localization,” Together at the Table: Sustainability and Sustenance in the American Agrifood System (University Park: Pennsylvania State University, 2004), 21-49 and 165-180.

Th, 10/6: Wendell Berry, “The Pleasures of Eating,” Bringing It to the Table: On Farming and Food, (Berkeley: Counterpoint, 2009), 227-234; Patricia Allen, “Reflections on Ideologies Embedded in Alternative Agrifood Movements,” Together at the Table: Sustainability and Sustenance in the American Agrifood System (University Park: Pennsylvania State University, 2004), 115-142.

Week Three: Food Justice

T, 10/11: Robert Gottlieb and Anupama Joshi, “Growing and Producing Food,” and “Accessing Food,” Food Justice (Boston: MIT, 2010), 13-58.

Th, 10/13: Seth Holmes, “How the Poor Suffer,” and “Because They’re Lower to the Ground,” Fresh Fruit, Broken Bodies: Migrant Farmworkers in the United States (Berkeley: University of California Press, 2013), 88- 110 and 155-181.

Week Four: Obesity

T, 10/18: Julie Guthman, Weighing In: Obesity, Food Justice, and the Limits of Capitalism (Berkeley: University of California Press, 2011). Read Introduction, Chapter 1, and Chapter 3. Th, 10/20: Julie Guthman, Weighing In: Obesity, Food Justice, and the Limits of Capitalism (Berkeley: University of California Press, 2011). Read Chapters 5 and 7.

Guest Speaker: Emily Simnitt

Week Five: The Problems with Food Reformers

M, 10/25: Kyla Wazana Tompkins, “Sylvester Graham’s Imperial Dietetics,” Racial Indigestion: Eating Bodies in the 19th Century (New York: NYU Press, 2012), 53-88.

In Class: Charlotte Biltekoff’s Eating Right in America: The Cultural Politics of Food and Health (Durham: Duke University Press, 2013)

Th, 10/27: Julie Guthman, “‘If They Only Knew,’: The Unbearable Whiteness of Alternative Food,” Cultivating Food Justice: Race, Class and Sustainability, edited by Alison Hope Alkon and Julian Agyeman (Cambridge: MIT Press, 2011), 263-281; Janet Fiskio, Md Rumi Shammin, and Vel Scott, “Cultivating Community: Black Agrarianism in Cleaveland, Ohio,” Gastronomica 16.2 (Spring 2016), 18-30.

Room Change (Today Only): Meeting in PLC 627

Reflection Paper Due

Friday, 10/28 @ Noon: Public Lecture from Mario Sifuentez (optional event)

Week Six: Food Goes Global!

T, 11/1: Amy E. Guptill, Denise A. Copelton, and Betsy Lucal, “Global Food: From Everywhere and Nowhere” Food & Society: Principles and Paradoxes (Cambridge: Polity Press, 2014), 122-140; Robert Gottlieb and Anupama Joshi, “The Food System Goes Global,” Food Justice (Boston: MIT, 2010), 99-119. Annette Aurélie Desmarais, “Where Have All the Peasants Gone? Long Time Passing,” La Vía Campesina: Globalization and the Power of Peasants (Ann Arbor: Fernwood Publishing, 2007), 5-39.

Th, 11/3: Lisa Heldke, “Introduction,” “Let’s Eat Chinese,” “How I Ate Civet Cat and Lived to Tell the Tale,” “Let’s Cook Thai,” Eating in Context,” Exotic Appetites: Ruminations of a Food Adventurer (New York: Routledge, 2003), xi-xxx, 1-7, 61-67, 101-103 and 193-217.

Week Seven: Food and Race

T, 11/8: Robert Ji-Song Ku, “Dogmeat,” Dubious Gastronomy: The Cultural Politics of Eating Asian in the United States, (Honolulu: University of Hawai’i Press, 2014), 120-159.

Gastropod Podcast on “The United States of Chinese Food”: https://soundcloud.com/gastropodcast/united- states-of-chinese-food

Th, 11/10: On-Line Class

Kimberly D. Nettles-Barcelón, Gillian Clark, Courtney Thorsson, Jessica Kenyatta Walker, Psyche Williams- Forson, University of Maryland, College Park "Black Women's Food Work as Critical Space." Gastronomica 15.4 (Winter 2015): 34-49. Gastropod Podcast on “Poultry Power: The Fried Chicken Chronicles”: https://gastropod.com/poultry-power- fried-chicken-chronicles/

Online Interactive Discussion: Details TBA

Week Eight: Thinking about Solutions

T, 11/15: Heather Paxson, “Place, Taste, and the Promise of Terroir,” and “Bellweather,” The Life of Cheese: Creating Food and Value in America (Berkeley: University of California Press, 2013), 187-218.

Th, 11/17: No Class Today

 Instead of meeting in class today, we will arrange at time in late October/early November to meet with Dana Garves, founder of BrewLab. Dana’s background is chemistry. She will run a curriculum around the difference between taste and flavor for us. Read more about Dana here: https://www.beeradvocate.com/mag/10678/dana-garves-founder-of-brewlab/ Read more about BrewLab here: http://www.oregonbrewlab.com/

Begin reading for next week: Janet Poppendieck, “School Food 101,” and “Penny Wise, Pound Foolish,” Free for All: Fixing School Food in America (Berkeley: University of California Press, 2010), 26-45 and 84-110.

Food Studies Resources Project Due

Saturday, 11/19: Winona LaDuke speaks at EMU Ballroom, UO 6-8pm (optional event)

Week Nine: Hunger in the Classroom

T, 11/22: Janet Poppendieck, “The Missing Millions: Problems of Participation” and “Hunger in the Classroom: Problems of Access,” Free for All: Fixing School Food in America (Berkeley: University of California Press, 2010), 133-189.

Th, 11/24: No Class, Thanksgiving

Week Ten: Final Presentations

T, 11/29: Indigenous Foodways

Kari Mari Norgaard, Ron Reed, and Carolina Van Horn, “A Continuing Legacy : Institutional Racism, Hunger, and Nutritional Justice on the Klamath,” Cultivating Food Justice: Race, Class and Sustainability, edited by Alison Hope Alkon and Julian Agyeman (Cambridge: MIT Press, 2011), 23-46; Janet Fiskio,“Where Food Grows on Water: Food Sovereignty and Indigenous North American ” The Routledge Companion to Native American Literature, ed. Deborah Lea Madsen (New York: Routledge, 2016), 238-248.

Th, 12/1: Presentations

Final

T, 12/6 @ 5pm: Final Projects Due