Philosophy of Food Reading Schedule

JAN 18: 1

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

JAN 23: 2

• View: Food, Inc. & Fed Up

• Focus: These documentaries will quickly put a critique of the US Food System on the table. Check movie availability. 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. Questions raised by the movie; 3. Claims or thesis that the movie's documentary evidence seems to support.

JAN 25: 3

• Gastrod episode, "The End of the Calorie"
• Groopman, Jerome. "Is Fat Killing You, or Is Sugar?" The New Yorker, April 3, 2017.

JAN 30: 4

• Montgomery, David and anne Bilke, "What Your Microbiome Wants for Dinner"
• Sonnenbergs, C 1, "What is the Microbiota and Why Should I Care?"

FEB 1: 5

• Sonnenbergs, C 5, "Trillions of Mouths to Feed"
• Sonnenbergs, C 7, "Eat Sh*t and Live"

FEB 6: 6

• Montanari, Massimo. Food is Culture, (1-26).
• 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.

FEB 8: 7

• Montanari, "Fire, Cooking, Cuisine, Civilization" (29-33) from Food is Culture.
• Barber, Dan. Introduction The Third Plate: Field Notes on the Future of Food, (1-21).

FEB 13: 8

• Pollan, Michael. Part 2: The Western Diet (pp. 83-132)

FEB 15: 9

• Nestle, "Introduction: The Food Industry and 'Eat More,' from Food Politics", 2013. (1-27).
• Nestle, Marion. Chapter 1: From "Eat More" to "Eat Less" 1900-1990 (pp. 31-50).

FEB 20: 10

• Nestle, Marion. Chapter 2, Politics Versus Science -- opposing the food pyramind, 1991-1992 (pp. 51-66).
• Moss, Michael. Chapter 4, "How do you get People to Crave?," Salt Sugar Fat. (pp. 24-44)

FEB 22: 11

• Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 170-201);
• 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 27: 12

• Dietary Guidelines for Americans 2015-2020 8th Edition
• Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 139-170)

MAR 1: 13

• Ethical Diets 1

• Alfino, Report of the Mission to Colony B
• Singer, Peter, & Mason, Jim. Chapter 18: "What Should We Eat?" (pp. 270-285): Rodale.

• Focus: Read the thought experiment and see which part of the report you agree with. There are legions of ethical and social justice issues in food beyond the question of eating animals. This chapter from Singer and Mason gives you an overview of the sorts of ethical problems connected with the production and consumption of food.

MAR 6: 14

• 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).

MAR 8: 15

• 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 20: 16

• Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (pp. 40-81). (1-32).

MAR 22: 17

• 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)

MAR 27: 18

• Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)

MAR 29: 19

• Nix, Stacy. Chapter 3: Fats Williams' Basic Nutrition and Diet Therapy (pp. 31-46);

APR 3: 20

• 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.

APR 5: 21

• Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81)

• 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.

APR 10: 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).

APR 12: 23

• Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215);

APR 17: 24

• Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246)
• Gratzer, Walter. Chapter 8: "Paradigm Postponed: the Tardy Arrival of Vitamins" (pp. 135-161).

APR 19: 25

• Nix, Stacy. Chapter 7: "Vitamins" Williams' Basic Nutrition and Diet Therapy (pp. 94-127).

APR 24: 26

• Ethical Diets 2

• Singer, Peter, & Mason, Jim. (2006). Chapter 4: "Meat and Milk Factories," (pp. 42-69).
• Estabrook, Barry. "Hogonomics." (142-149).
• The Lancet, "Carcinogenicity of consumption of red and processed meat"

APR 26: 27

• Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" The Slow Food Story (pp. 29-47).
• Barber, Dan. Chapter 12: "Land" (pp. 158-173)

MAY 1: 28

• Ethical Diets 3
• Plant Sentience and Animal Permaculture -- Fairlie & Chamowitz