Philosophy of Food Reading Schedule

JAN 18

• First Day of Class:

• To do:

JAN 23

• Reading/Viewing: Food, Inc, Fed Up, or Cowspiracy; "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.

JAN 25

• Reading: 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. 19-81 (half).

• 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.

JAN 30

• Reading: Pollan, Michael. Part 1: "In the Age of Nutritionism," In Defense of Food: An Eater's Manifesto (pp. 19-81 (half). Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (1-57) (half). Montanari, "Fire, Cooking, Cuisine, Civilization" (29-33) from Food is Culture.

• 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.

FEB 1

• Reading: Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (1-57) (half). 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 6

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

Pollan, Michael. Part 3: Getting Over Nutritionism: In Defense of Food: An Eater's Manifesto (pp. 139-201). 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). Zepeda, Lydia. Carving Values with a Spoon Food and Philosophy (pp. 31-43). Oxford: Blackwell.

• Focus: Spread over next three classes with Zepeda going to new unit

FEB 8

• Reading:

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FEB 13

• Reading:

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FEB 15

• Reading: Starting New Unit on Food Culture and History

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) Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81) Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215) Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246): Tannahill, Reay. Chapter 3: "Changing the Face of the Earth" Food in History(pp. 19-41). Tannahill, Reay. Chapter 4: "The First Civilizations" (pp. 45-59). Soler, Jean. "The Semiotics of Food in the Bible." Tannahill, Reay. Chapter 6: Imperial Rome (pp. 71-91). Wallach, Jennifer Jensen. Chapter 1. "The Cuisine of Contact" (pp. 1-31). Wallach, Jennifer Jensen. Chapter 6: "The Pious or Patriot Stomach" (pp. 143-150).

• Focus:

==FEB 20== Reading Day

FEB 22

• Reading:

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FEB 27

• Reading:

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MAR 1

• Reading:

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MAR 6

• Reading:

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MAR 8

• Reading:

Gratzer, Walter. Chapter 1: "The Ravages of War Terrors of the Table" The Curious History of Nutrition (pp. 1-15). Gratzer, Walter. Chapter 2: "The Scurvy Wars" (pp. 16-35). Nix, Stacy. Chapter 2: "Carbohydrates" Williams' Basic Nutrition and Diet Therapy (pp. 47-63). Moss, Michael. Chapter 2, "How do you get People to Crave?," Salt Sugar Fat. (pp. 24-44) Nix, Stacy. Chapter 3: Fats Williams' Basic Nutrition and Diet Therapy (pp. 31-46): Moss, Michael. Chapter 8, "Liquid Gold," Salt Sugar Fat. (pp. 161-181) Moss, Michael. Chapter 11, "No Sugar, No Fats, No Sales," Salt Sugar Fat. (pp. 236-263) Nix, Stacy. Chapter 4: "Proteins" Williams' Basic Nutrition and Diet Therapy (pp. 47-63). Moss, Michael. Chapter 4, "Is it Cereal or Candy?" Salt Sugar Fat. (pp. 68-94). Nix, Stacy. Chapter 7: "Vitamins" Williams' Basic Nutrition and Diet Therapy (pp. 94-127): Elsevier. Gratzer, Walter. Chapter 8: "Paradigm Postponed: the Tardy Arrival of Vitamins" (pp. 135-161). Oxford: Oxford UP.

• Focus: spread over 9 classes to April 10

MAR 13

• Reading:

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MAR 15

• Reading:

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MAR 22

• Reading:

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MAR 27

• Reading:

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MAR 29

• Reading:

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APR 3

• Reading:

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APR 5

• Reading:

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APR 10

• Reading:

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). Barber, Dan. Chapter 30: "Bread" (pp. 382-409) Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" The Slow Food Story (pp. 29-47).

• Focus:

APR 12

• Reading:

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APR 19

• Reading:

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APR 24

• Reading:

Estabrook, Barry. "Hogonomics." (142-149). 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). Singer, Peter, & Mason, Jim. (2006). Chapter 2: "The Hidden Costs of Cheap Chicken," (pp. 21-37) Singer, Peter, & Mason, Jim. (2006). Chapter 4: "Meat and Milk Factories," (pp. 42-69). Singer, Peter, & Mason, Jim. (2006). Chapter 9: "Seafood," (pp. 111-135). Singer, Peter, & Mason, Jim. (2006). Chapter 17: "The Ethics of Eating Meat" (pp. 241-270).

• Focus: Over 4 days

APR 26

• Reading:

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MAY 1

• Reading:

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MAY3

• Reading:

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