JAN 15

1. JAN 17: Course Introduction

• Welcome - personal introduction and welcome.

About the Course (course content and research questions)

• What's so exciting about studying food deeply at this time? Start a list....
• Philosophy of Food Course Research Questions
• Disciplines represented in the course: gastronomy, food history, bio-history, evolutionary psych, economics, politics, nutrition, microbiology, soil agronomy, food ethics.
• Major Course Topics (see reading list): Microbiome, Macro-nutrition, Dietary Guidelines, Western Industrial Diet, Gastronomy, Food philosophy, Food History, Food and Animal Ethics, Environment and Agriculture, Food and Power, Food and Religion, Organic Diets and Organic/sustainable agriculture.
• Major Course Units:

• 1. Food, Health, and Nutrition
• 2. Critique of the US / Industrial Food System
• 3. Gastronomy, Neurogastronomy, and Dietary Change
• 4. Food Culture
• 5. Ethical Issues in Food
• 6. The Future of Food - (and a brief look at the history of agriculture)

• Practical Outcomes for you from the course: This is an academic course, but you have the option of doing a "practicum" involving specific goals you may have for your personal diet and practical approach to food. This has been added to your default grading scheme, but it is an optional assignment. You could do a Research Paper instead. (Student Introductions)

About the Course (technical information and course management)

• Course Websites: Wiki & Courses.alfino.org (linked from alfino.org). How to log in.

• Overview of Teaching Approach.

• 1. Grading Schemes.

• Required Assignments and Default Grade Weights for your Grading Scheme

• Points 30-65% Default: 40%
• Philosophy of Food Practicum or Research Paper 10-25%. Default: 20%
• Ethics of Food 10-20% Default: 15%
• Final Paper 15-35% Default: 25%

• You will be able to make some choices about what you are graded on and the weight of different assignments. This is your "grading scheme." You can customize up to 35% of your grading scheme to suite your learning style or motivations in the course. You will also have some grade information about "Points" assignments that will allow you to raise or lower the weight of "Points". This allows you to work on early difficulties without a big effect on your final grade.

• 2. Transparency of student work and grades.

• In this course we use pseudonyms to allow sharing of grade information and student work - You will see most of the writing and scoring for required writing assignments, including my assessments of other student's work. This has many benefits. (Show ids and grade pseudonyms.)

• 3. Approach to Developing Expression (Verbal and Written) .

• a. Looking at reading comprehension. I no longer use reading quizes, but you should compare your "recall" from reading in class with others'. Comment on reading comprehension and its role in performance.
• b. Learning to assess writing. Writers improve when they acquire skills in evaluating their own and others' writing. We will cultivate these skills directly and through peer review.
• c. Building from small, short writing, to longer, more complex writing. The writing skills in this course are sequenced and early assignments give you performance information without affecting your grade much. (Some student introductions.)

• Succeeding in the Course:

• There is no final exam in this course, so your success depends upon demonstrating the philosophical skills we build toward in required and optional assignments.
• Prep Cycle - view reading notes as you are reading, read, note, evaluate preparation against other students' access to reading content in class and small discussions. Hierarchy of skills and goals.
• Reading - Keep track of the time you spend reading for the course. Mark a physical text. Contact me if your reading quiz scores are not what you expect. There are lots of ways to improve your reading skills.
• Speaking and Discussion - Don't underestimate the importance of practicing the articulation of your views. This happens in class together and in small groups. Speaking well is at least as important as writing well. Small group discussions provide your most extensive opportunities to improve your articulateness ahead of writing assignments.
• Writing - We will train on the rubric early on, you will be able to read lots of other students' writing and compare scores, and discuss your writing with me, especially during office hours. Because everything is transparent, you can compare your work to slightly higher and lower evaluated student work. This often leads to productive office hour discussions. (Some student introductions.)

To Do List from 1st Day

• Make sure you can find the two course websites and that you understand what information and tools each provides. Look at some of the links on the main wiki page and shared folder.
• Fill out the "First Day Food Survey" if you did not do so in class.
• Try to watch "Food, Inc. 2" - Maybe host a viewing.
• Write up your Food Biography and submit it (15 points). (see wiki notes)
• Make plans to visit during office hours to discuss your Practicum or Research option some time in the next three weeks.
• Monday's assigned work.
• Keep an eye out for Food News!