Difference between revisions of "Philosophy of Food Reading Schedule"

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Return to [[Philosophy of Food]]
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==SEP 18: 1 ==
−
 
 
−
==JAN 19 1==
 
  
 
:*First Day of Class:  See in class notes for details.
 
:*First Day of Class:  See in class notes for details.
  
−
==JAN 24 2==
+
==SEP 20: 2 ==
  
−
'''Overview of Course Units'''
+
:* View: [http://www.imdb.com/title/tt1286537/ Food, Inc.] &  (Recommended) [http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1 Fed Up]
  
−
or Cowspiracy;
+
::*Focus: These mainstream and well-regarded documentaries will quickly put a critique of the US Food System on the table.  Check movie availability. Take some notes on: 1.  Facts that you are surprised by, think important, or are suspicious of.;  2. Questions raised by the movie; 3. Claims or thesis that the movie's documentary evidence seems to support.  Note segments or narratives. Try to note some names.
−
:*Nestle, "Introduction: The Food Industry and 'Eat More,' from ''Food Politics''", 2013. (1-27).  
 
  
−
::*Focus: These documentaries and Nestle's Introduction will quickly put a critique of the US Food System on the table.  For the movies, you should each select at least one movie to view (all are on you tube and Netflix, at least one is on Kanopy (through Foley)).  Take some notes on: 1.  Facts that you are surprised by, think important, or are suspicious of.;  2.stions raised by the movie; 3. Claims or thesis that the movie's documentary evidence seems to support. 
+
==SEP 25: 3 ==
  
−
==JAN 26==
+
:*Gastropod episode, "The End of the Calorie"
 +
:*Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" ''The Slow Food Story'' (pp. 29-47).
  
−
:*Montanari, Massimo. Food is Culture, (1-26).
+
::*Focus: The Gastropod episode will give you alot of information about the way the "calorie" came about as a unit of measurement and the complexity of measuring food energy.  Andrews give you an introduction to the Slow Food Movement, which is still very prominent in Italy.  
−
:*Pollan, Michael. Part 1: "In the Age of Nutritionism," In Defense of Food: An Eater's Manifesto (pp. 19-40).  
 
  
−
::*Focus: Montanari takes us quickly into the intersection of history, anthropology, and philosophy of food by situating food as primordial culture.  Pollan gives us a quick introduction to "nutritionism" -- the idea that food just is nutrition, along with some analysis of the problems of nutrition science and nutrition policy. We'll read the rest of his analysis and recommendations in the first unit of the course.
+
==SEP 27: 4 ==
  
−
==JAN 31 3==
+
:*Sonnenbergs, C 1, "What is the Microbiota and Why Should I Care?"
  
−
:*Pollan, Michael. Part 1: "In the Age of Nutritionism," In Defense of Food: An Eater's Manifesto
+
:*Recommended: View one of these gut movies:
−
:*Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (pp. 40-81). (1-32).  
+
::*[https://login.proxy.foley.gonzaga.edu/login?url=http://fod.infobase.com/PortalPlaylists.aspx?wID=16149&xtid=94805 Medical Revolution The Gut Microbiome]
−
:*Montanari, "Fire, Cooking, Cuisine, Civilization" (29-33) from Food is Culture.  
+
::*[https://www.amazon.com/Gut-Our-Second-Brain/dp/B01GKTCP4I The Gut: Our Second Brain]  -- Please do try to watch this one.  It has some remarkable graphics and the science reporting is very good as well.
  
−
::*Focus: Gastronomy is the study of food taste and satisfaction at the level of both plate and culture. We will look at some quintessential moments in the history of gastronomy, such as the birth of the restaurant, but also discuss contemporary gastronomic growth in coffee culture and beer culture.
+
==OCT 2: 5 ==
  
−
==FEB 2 4==
+
:*Sonnenbergs, C 5, "Trillions of Mouths to Feed"
 +
:*Recommended: Sonnenbergs, C 7, "Eat Sh*t and Live"
 +
:*Montanari, Massimo. Food is Culture, (1-26).
  
−
:*Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (32-57).
+
::*Focus: Montanari takes us quickly into the intersection of history, anthropology, and philosophy of food by situating food as primordial culture.  
−
:*Singer, Peter, & Mason, Jim. Chapter 18: "What Should We Eat?" (pp. 270-285): Rodale. There are legions of ethical and social justice issues in food. This chapter gives you an overview of the sorts of ethical problems connected with the production and consumption of food.
 
  
−
::*Focus: There are legions of ethical and social justice issues in food. This chapter gives you an overview of the sorts of ethical problems connected with the production and consumption of food.
 
  
−
==FEB 7 5==
+
==OCT 4: 6 ==
  
−
'''US Food System and Food Politics'''
+
:*Pollan, Michael. Part 1: "In the Age of Nutritionism," In Defense of Food: An Eater's Manifesto (pp. 19-40).
 +
:*Recommended: Diamond, "Agriculture's Mixed Blessings"
 +
:*Montanari, "Fire, Cooking, Cuisine, Civilization" (29-33) from Food is Culture.
  
−
:*Pollan, Michael. Part 2: The Western Diet (pp. 83-132); Recommended (not for quiz):
+
::*Focus: Pollan gives us a quick introduction to "nutritionism" -- the idea that food just is nutrition, along with some analysis of the problems of nutrition science and nutrition policy. We'll read the rest of his analysis and recommendations in the first unit of the course.
−
:*Nestle, Marion. Chapter 1: From "Eat More" to "Eat Less" 1900-1990 (pp. 31-50).
 
  
−
::*Focus: Part 2 of Pollan's book focuses on the most important evidence that we have about the diseases of the Western Diet, the epidemiological evidence.  The story of taking aboriginal people of a Western diet, Weston Price's pioneering "ecological" approach and a review of food related diseases are all important.  Track the major ways that food is degraded by industrial processes.
+
==OCT 9: 7 ==
  
−
==FEB 9 6==
+
:*Barber, Dan. Introduction ''The Third Plate: Field Notes on the Future of Food,'' (1-22).
 +
:*Nestle, "Introduction: The Food Industry and 'Eat More,' from ''Food Politics''", 2013. (1-30).
  
−
:*Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 139-170);
+
==OCT 11: 8==
−
:*Nestle, Marion. Chapter 2: Politics Versus Science -- opposing the food pyramind, 1991-1992 (pp. 51-66).
 
  
−
::*Focus:
+
:*Pollan, Michael. Part 2: The Western Diet (pp. 83-136)
  
−
==FEB 14 7==
+
==OCT 16: 9 ==
  
−
:*Visit from Jenny van Cott, Pantry Fuel
+
:*Nestle, Marion. Chapter 1: From "Eat More" to "Eat Less" 1900-1990 (pp. 31-50).
−
:*Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 170-201);
+
:*Nestle, Marion. Chapter 2, Politics Versus Science -- opposing the food pyramind, 1991-1992 (pp. 51-66).
−
:*Zepeda, Lydia. Carving Values with a Spoon.  Food and Philosophy (pp. 31-43).  
 
  
−
::*Focus: Zepeda offers a more general reflection on the US Food system than we've had so far.  Note the difference between energy-dense and nutrient dense.  Track Pollan's "eating algorithms"
 
  
−
==FEB 16 8==
+
==OCT 18: 10 ==
  
−
'''Food Culture and History'''
+
:*Moss, Michael. Chapter 4, "Is it Cereal or Candy," Salt Sugar Fat. (pp. 68-93)
 +
:*Zepeda, Lydia. Carving Values with a Spoon.  Food and Philosophy (pp. 31-43).
  
−
:*Montgomery, David. Chapter 2: "Skin of the Earth" ''Dirt: The Erosion of Civilizations''(pp. 9-25);
+
::*Focus: Zepeda offers a more general reflection on the US Food system than we've had so far. Note the difference between energy-dense and nutrient dense.
−
:*Montgomery, David. Chapter 3: "Rivers of Life" (pp. 27-47)
 
  
−
::*Focus:  The Montgomery chapters tell the story of food and soil.  Chapter 2 combines a bit of history and science about where soil comes from and how long we've known that.  Chapter 3 really gets us started on understanding the transition to agriculture.  Try to track competing theories, note the relationship to religion, and key points in the Egyptian, Mesopatamian and Chinese experiences with early agriculture.
 
  
−
==FEB 21 9==
+
==OCT 23: 11 ==
  
−
:*Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81)
+
:*Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 139-201);
 +
:*Focus: Track Pollan's "eating algorithms"
  
−
::*Focus: This chapter expands the soil erosion story by showing how the pattern played out in Meso-America (Tikal  Guatamala), Greece, Rome, before coming back to the Mideast and reconnecting with our friend Lowdermilk, who we last saw in China.  The chapter finished back in meso-america.  The focus here should be on the pattern of behavior that gets repeated throughout history, but also pay attention to the causal links that connect soil erosion to civiliation decline.  These vary in each situation.
+
==OCT 25: 12 ==
  
−
==FEB 23 10==
+
:*'''Ethical Diets 1'''
 +
:*(recommended)Singer, Peter, & Mason, Jim. Chapter 18: "What Should We Eat?" (pp. 270-285): Rodale.
 +
:*Singer, Peter, & Mason, Jim. (2006). Chapter 4: "Meat and Milk Factories," (pp. 42-69).
 +
:*Fischer, Bob, "Arguments for Consuming Animal Products" (241-266) (not for quiz)
  
−
:* Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215);
+
==OCT 30: 13 ==
−
:* Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246):
 
  
−
::*Focus:
+
:*Nix, Stacy. Chapter 2: "Carbohydrates" ''Williams' Basic Nutrition and Diet Therapy''  (pp. 13-30).
 +
:*Moss, Michael. Chapter 11, "No Sugar, No Fats, No Sales," (pp. 236-263).
  
−
==FEB 28 11==
+
:*Recommended to browse: Dietary Guidelines for Americans 2015-2020 8th Edition (online)
  
−
:*Tannahill, Reay. Chapter 3: "Changing the Face of the Earth" ''Food in History''(pp. 19-41);
+
==NOV 6: 14 ==
−
:*Tannahill, Reay. Chapter 4: "The First Civilizations" (pp. 45-59).
 
  
−
::*Focus: We've looked at the story of our relationship to soil, now we add in a history of our relationship to actual foods. Focus on the origins of cooking, specific "primal" foods such breads, milk, and honey. Also follow the emergence of animal agriculture.  The last section of the article on religion is also important.  In Chapter 4, the story of bread continues, along with beer and again religion.
+
:*Barber, Dan. The 16.9 Carrot. In H. Hughes (Ed.), ''Best Food Writing 2014'', (185-190)
 +
:*Barber, Dan. Chapter 30: "Bread" (pp. 382-409)
  
−
==MAR 2 12==
+
==NOV 8: 15 ==
  
−
:*Soler, Jean. "The Semiotics of Food in the Bible";
+
:*Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (pp. 13-57).
−
:*Tannahill, Reay. Chapter 6: Imperial Rome (pp. 71-91).
 
  
−
::*Focus:  Soler take us deeper into both the dietary regimes of the Judeo-Christian tradition, as well as some philosophical considerations that might go into choosing a diet based on "trophic level".  Chapter 6 tracks the story of wheat and bread technology in the Roman Empire, along with some curiosities like ''liquamen''.
+
==NOV 13: 16 ==
  
−
==MAR 7 13==
+
:*Montgomery, David. Chapter 2: "Skin of the Earth" ''Dirt: The Erosion of Civilizations''(pp. 9-25);
 +
:*Montgomery, David. Chapter 3: "Rivers of Life" (pp. 27-47)
  
−
:*Wallach, Jennifer Jensen. Chapter 1. "The Cuisine of Contact" (pp. 1-31).
+
==NOV 15: 17 ==
  
−
::*Focus: We finish our food and culture unit this week with a look at several key moments in early US food culture -- the story of Thanksgiving (the real story), more in European diets, and Jamestown.
+
:*Nix, Stacy. Chapter 3: Fats ''Williams' Basic Nutrition and Diet Therapy'' (pp. 31-46);
 +
:*Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)
  
−
==MAR 9 14==
+
==NOV 27: 18 ==
  
−
::*Wallach, Jennifer Jensen. Chapter 6: "The Pious or Patriot Stomach" (pp. 143-155)
+
:*Tannahill, Reay. Chapter 6: Imperial Rome (pp. 71-91)
 +
:*Soler, Jean. "The Semiotics of Food in the Bible"
 +
::*Focus:  Soler take us deeper into both the dietary regimes of the Judeo-Christian tradition, as well as some philosophical considerations that might go into choosing a diet based on "trophic level".  Chapter 6 tracks the story of wheat and bread technology in the Roman Empire, along with some curiosities like ''liquamen''.
  
−
::*Focus: Wallach covers some key food/culture stories of the US 19th century --- Graham, Post, Kellogg, Seventh Day Adventists, Shakers and their food ideas.
+
==NOV 29: 19 ==
  
 +
:*'''Ethical Diets 2'''
 +
:*McPherson, Tristram. The Ethical Basis for Veganism
 +
:*Alfino, "Report of the Mission to Colony B"
  
−
==MAR 14==
+
==DEC 4: 20 ==
  
−
:*Spring Break
+
:*Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81)
 +
:* Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246)
  
−
==MAR 16==
+
::*Focus: This chapter expands the soil erosion story by showing how the pattern played out in Meso-America (Tikal  Guatamala), Greece, Rome, before coming back to the Mideast and reconnecting with our friend Lowdermilk, who we last saw in China.  The chapter finished back in meso-america.  The focus here should be on the pattern of behavior that gets repeated throughout history, but also pay attention to the causal links that connect soil erosion to civilization decline.  These vary in each situation.
  
−
:*Spring Break
+
==DEC 6: 21 ==
  
−
==MAR 21 15==
+
:*Barber, Dan. Chapter 12: "Land" (pp. 158-173)
 +
:*Estabrook, Barry.  "Hogonomics" (142-149)
  
−
:*Through March and much of April we will alternate readings from the '''Nutrition and History of Nutrition''' unit and the '''Gastronomy''' unit.
+
==DEC 11: 22 ==
  
−
:*Gratzer, Walter. Chapter 1: "The Ravages of War Terrors of the Table" ''The Curious History of Nutrition'' (pp. 1-15).
 
 
:*Nix, Stacy. Chapter 4: "Proteins" Williams' Basic Nutrition and Diet Therapy (pp. 47-63).
 
:*Nix, Stacy. Chapter 4: "Proteins" Williams' Basic Nutrition and Diet Therapy (pp. 47-63).
  
−
::*Focus:
+
:*'''Ethical Diets 3'''
−
 
+
:*Fairlie, ''Meat: A Benign Extravagance'', Chapters 1-2 pp. 1-11.
−
==MAR 23 16==
 
−
 
 
−
:*Barber, Dan. The 16.9 Carrot. In H. Hughes (Ed.), ''Best Food Writing 2014'', (185-190);
 
−
:*Barber, Dan. Introduction and Chapter 12 ''The Third Plate: Field Notes on the Future of Food,'' (1-21, 159-173).
 
−
 
 
−
::*Focus:
 
−
 
 
−
==MAR 28 17==
 
−
 
 
−
:*Nix, Stacy. Chapter 2: "Carbohydrates" ''Williams' Basic Nutrition and Diet Therapy''  (pp. 13-30).
 
−
:*Moss, Michael. Chapter 4, "Is it Cereal or Candy?" (pp. 68-94).
 
−
:*Optional Reading: (Option for student presented material: Moss, Michael. Chapter 11, "No Sugar, No Fats, No Sales," (pp. 236-263))
 
  
  
−
::*Focus:
+
==DEC 13: 23 ==
  
−
==MAR 30 18==
+
:*'''Ethical Diets 3'''
 +
:*Fairlie, ''Meat: A Benign Extravagance'', Chapters 3-4 pp. 12-43.
 +
:*Chamowitz, pick either Chapter 1, "What a Plant Sees" or Chapter 5, "How a Plant Knows Where It Is" -- come with notes on your chapter.
  
−
:*Barber, Dan. Chapter 30: "Bread" (pp. 382-409)
 
−
:*Moss, Michael. Chapter 2, "How do you get People to Crave?," Salt Sugar Fat. (pp. 24-44)
 
  
−
::*Focus:
+
==Extra Readings==
−
 
 
−
==APR 4 19==
 
−
 
 
−
:*Nix, Stacy. Chapter 3: Fats ''Williams' Basic Nutrition and Diet Therapy'' (pp. 31-46);
 
−
:*Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)
 
−
 
 
−
::*Focus:
 
−
 
 
−
==APR 6==
 
−
 
 
−
:*Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" ''The Slow Food Story'' (pp. 29-47).
 
−
 
 
−
::*Focus:
 
−
 
 
−
==APR 11 20==
 
  
 +
:*Donaldson and Kymlicka, ''Zoopolis,'' Introduction, p. 1-16.
 +
:*Donaldson and Kymlicka, ''Zoopolis,'' Chapter 2, "Universal Basic Rights for Animals," p. 19-49.
 
:*Nix, Stacy. Chapter 7: "Vitamins" ''Williams' Basic Nutrition and Diet Therapy'' (pp. 94-127).
 
:*Nix, Stacy. Chapter 7: "Vitamins" ''Williams' Basic Nutrition and Diet Therapy'' (pp. 94-127).
−
:*Gratzer, Walter. Chapter 8: "Paradigm Postponed: the Tardy Arrival of Vitamins" (pp. 135-161).
+
:*Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215);
−
:*Optional Reading: (Optional student presented material): Gratzer, Walter. Chapter 2: "The Scurvy Wars" (pp. 16-35).
 
−
:*Next time: V is for Vitamin.  Gastropod
 
−
::*Focus:
 
−
 
 
−
==APR 13 21==
 
−
 
 
−
:*Extra Day.  I will be available in Crimont to visit with students about projects. 
 
−
 
 
−
==APR 18 22==
 
−
 
 
−
'''Food Ethics'''
 
−
 
 
−
:*Singer, Peter, & Mason, Jim. (2006). Chapter 4: "Meat and Milk Factories," (pp. 42-69).
 
−
:*Estabrook, Barry. "Hogonomics." (142-149).
 
−
:*Optional supplementary information from student presenters.
 
−
 
 
−
::*Focus:
 
−
 
 
−
==APR 20 23==
 
−
 
 
−
:*Alfino, "Report of the Mission to observe colony B"
 
−
:*Francione, Gary L. (2012). "Animal Welfare, Happy Meat, and Veganism as the Moral Baseline." In D. M. Kaplan (Ed.), ''The Philosophy of Food'' (pp. 169-189).
 
−
:*Haynes, Richard P. (2012). "The Myth of Happy Meat." (pp. 161-168);  
 
−
:*Optional supplementary information from student presenters.
 
−
 
 
−
::*Focus:
 
−
 
 
−
==APR 25 24==
 
−
 
 
−
:*Singer, Peter, & Mason, Jim. (2006). Chapter 2: "The Hidden Costs of Cheap Chicken," (pp. 21-37)
 
−
:*Optional supplementary information from student presenters.
 
−
 
 
−
::*Focus:
 
−
 
 
−
==APR 27 25==
 
−
 
 
−
:*Singer, Peter, & Mason, Jim. (2006). Chapter 9: "Seafood," (pp. 111-135).
 
−
:*Optional supplementary information from student presenters.
 
−
::*Focus:
 
−
 
 
−
==MAY 2 26==
 
−
 
 
−
:*Special class on Microbiota
 
−
:*Read, David Montgomery & Ann Bikle, "What your Microbiome Wants for Dinner" [http://nautil.us/issue/31/stress/what-your-microbiome-wants-for-dinner]
 
−
:*Optional: View ''The Gut: Our Second Brain''  (On Amazon prime video)
 
−
:*Optional: Sonnenburgs, Chapter 7, "Eat Sh*t and Live!" from ''The Good Gut''
 
−
 
 
−
==MAY 4 27==
 
−
 
 
−
:*Course conclusion: concluding discussions, maybe a presentation or two, some last minute things.
 
−
:*'''Take home essays assigned'''
 
−
 
 
−
==May 9==
 
−
 
 
−
:*'''Take home essays due'''  Upload to dropbox.  No names!
 

Latest revision as of 10:47, 19 November 2018

SEP 18: 1

  • First Day of Class: See in class notes for details.

SEP 20: 2

  • Focus: These mainstream and well-regarded documentaries will quickly put a critique of the US Food System on the table. Check movie availability. Take some notes on: 1. Facts that you are surprised by, think important, or are suspicious of.; 2. Questions raised by the movie; 3. Claims or thesis that the movie's documentary evidence seems to support. Note segments or narratives. Try to note some names.

SEP 25: 3

  • Gastropod episode, "The End of the Calorie"
  • Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" The Slow Food Story (pp. 29-47).
  • Focus: The Gastropod episode will give you alot of information about the way the "calorie" came about as a unit of measurement and the complexity of measuring food energy. Andrews give you an introduction to the Slow Food Movement, which is still very prominent in Italy.

SEP 27: 4

  • Sonnenbergs, C 1, "What is the Microbiota and Why Should I Care?"
  • Recommended: View one of these gut movies:

OCT 2: 5

  • Sonnenbergs, C 5, "Trillions of Mouths to Feed"
  • Recommended: Sonnenbergs, C 7, "Eat Sh*t and Live"
  • Montanari, Massimo. Food is Culture, (1-26).
  • Focus: Montanari takes us quickly into the intersection of history, anthropology, and philosophy of food by situating food as primordial culture.


OCT 4: 6

  • Pollan, Michael. Part 1: "In the Age of Nutritionism," In Defense of Food: An Eater's Manifesto (pp. 19-40).
  • Recommended: Diamond, "Agriculture's Mixed Blessings"
  • Montanari, "Fire, Cooking, Cuisine, Civilization" (29-33) from Food is Culture.
  • Focus: Pollan gives us a quick introduction to "nutritionism" -- the idea that food just is nutrition, along with some analysis of the problems of nutrition science and nutrition policy. We'll read the rest of his analysis and recommendations in the first unit of the course.

OCT 9: 7

  • Barber, Dan. Introduction The Third Plate: Field Notes on the Future of Food, (1-22).
  • Nestle, "Introduction: The Food Industry and 'Eat More,' from Food Politics", 2013. (1-30).

OCT 11: 8

  • Pollan, Michael. Part 2: The Western Diet (pp. 83-136)

OCT 16: 9

  • Nestle, Marion. Chapter 1: From "Eat More" to "Eat Less" 1900-1990 (pp. 31-50).
  • Nestle, Marion. Chapter 2, Politics Versus Science -- opposing the food pyramind, 1991-1992 (pp. 51-66).


OCT 18: 10

  • Moss, Michael. Chapter 4, "Is it Cereal or Candy," Salt Sugar Fat. (pp. 68-93)
  • Zepeda, Lydia. Carving Values with a Spoon. Food and Philosophy (pp. 31-43).
  • Focus: Zepeda offers a more general reflection on the US Food system than we've had so far. Note the difference between energy-dense and nutrient dense.


OCT 23: 11

  • Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 139-201);
  • Focus: Track Pollan's "eating algorithms"

OCT 25: 12

  • Ethical Diets 1
  • (recommended)Singer, Peter, & Mason, Jim. Chapter 18: "What Should We Eat?" (pp. 270-285): Rodale.
  • Singer, Peter, & Mason, Jim. (2006). Chapter 4: "Meat and Milk Factories," (pp. 42-69).
  • Fischer, Bob, "Arguments for Consuming Animal Products" (241-266) (not for quiz)

OCT 30: 13

  • Nix, Stacy. Chapter 2: "Carbohydrates" Williams' Basic Nutrition and Diet Therapy (pp. 13-30).
  • Moss, Michael. Chapter 11, "No Sugar, No Fats, No Sales," (pp. 236-263).
  • Recommended to browse: Dietary Guidelines for Americans 2015-2020 8th Edition (online)

NOV 6: 14

  • Barber, Dan. The 16.9 Carrot. In H. Hughes (Ed.), Best Food Writing 2014, (185-190)
  • Barber, Dan. Chapter 30: "Bread" (pp. 382-409)

NOV 8: 15

  • Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (pp. 13-57).

NOV 13: 16

  • Montgomery, David. Chapter 2: "Skin of the Earth" Dirt: The Erosion of Civilizations(pp. 9-25);
  • Montgomery, David. Chapter 3: "Rivers of Life" (pp. 27-47)

NOV 15: 17

  • Nix, Stacy. Chapter 3: Fats Williams' Basic Nutrition and Diet Therapy (pp. 31-46);
  • Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)

NOV 27: 18

  • Tannahill, Reay. Chapter 6: Imperial Rome (pp. 71-91)
  • Soler, Jean. "The Semiotics of Food in the Bible"
  • Focus: Soler take us deeper into both the dietary regimes of the Judeo-Christian tradition, as well as some philosophical considerations that might go into choosing a diet based on "trophic level". Chapter 6 tracks the story of wheat and bread technology in the Roman Empire, along with some curiosities like liquamen.

NOV 29: 19

  • Ethical Diets 2
  • McPherson, Tristram. The Ethical Basis for Veganism
  • Alfino, "Report of the Mission to Colony B"

DEC 4: 20

  • Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81)
  • Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246)
  • Focus: This chapter expands the soil erosion story by showing how the pattern played out in Meso-America (Tikal Guatamala), Greece, Rome, before coming back to the Mideast and reconnecting with our friend Lowdermilk, who we last saw in China. The chapter finished back in meso-america. The focus here should be on the pattern of behavior that gets repeated throughout history, but also pay attention to the causal links that connect soil erosion to civilization decline. These vary in each situation.

DEC 6: 21

  • Barber, Dan. Chapter 12: "Land" (pp. 158-173)
  • Estabrook, Barry. "Hogonomics" (142-149)

DEC 11: 22

  • Nix, Stacy. Chapter 4: "Proteins" Williams' Basic Nutrition and Diet Therapy (pp. 47-63).
  • Ethical Diets 3
  • Fairlie, Meat: A Benign Extravagance, Chapters 1-2 pp. 1-11.


DEC 13: 23

  • Ethical Diets 3
  • Fairlie, Meat: A Benign Extravagance, Chapters 3-4 pp. 12-43.
  • Chamowitz, pick either Chapter 1, "What a Plant Sees" or Chapter 5, "How a Plant Knows Where It Is" -- come with notes on your chapter.


Extra Readings

  • Donaldson and Kymlicka, Zoopolis, Introduction, p. 1-16.
  • Donaldson and Kymlicka, Zoopolis, Chapter 2, "Universal Basic Rights for Animals," p. 19-49.
  • Nix, Stacy. Chapter 7: "Vitamins" Williams' Basic Nutrition and Diet Therapy (pp. 94-127).
  • Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215);
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