Syllabus XXXIII (Repaired)

- -Last printed:18/Apr/23

Eats XXXIII Syllabus/Calendar – Is Dinner “Sustainable” – A Human DilemmaThe Honors Carolina Global Food Program Seminar (Aka Eats 101 XXXIII) – Fall 2015Jim Ferguson (Director) & Samantha Buckner Terhune (Associate Director)3:30-5:30pm Tuesday & Thursday - 212 JCUE - unless otherwise noted)

First, a brief owner’s manual on the use of this syllabus. The primary lecture is on Tuesday, BUT the Thursday session covers a wide range of activities and is a carte du jour of classes, discussions of ongoing research, trip preparations, or field trips. Although blocked from 3:30 to 6:00, our classes are not intended to last the full 2 ½ hours, but may do so, depending on the weekly specials. Dinners will follow class when and where noted in red.

Prereads: ALL to be read before class begins in August.

Jihad Versus McWorld by Benjamin Barber; A Revolution down on the Farm: the Transformation of American Agriculture since 1929 by Paul K. Conkin; The Sports Gene by David Epstein; American Catch by Paul Greenberg; Fair Food: Growing a Healthy Sustainable Food System for All by Oran Hesterman;; Wasted: A Memoir of Anorexia and Bulimia by Marya Hornbacher; Cradle to Cradle: Remaking the Way We Make Things by William McDonough & Michael Braungart; American Way of Eating, by Tracie McMillan

Weekly readings are marked as follows: [T] = Text; [W] = Worldwide Web; [X] = X pak; [P] = Presentation; Asterisks (*) indicate material assigned by us to supplement that assigned by the section faculty.

[T:PF] = The Primal Feast, by Susan Allport; [T:AW] = American Wasteland, by Jonathan Bloom [T:ES] = The Edible South: The Power of Food and the Making of an American Region by Marcie Cohen Ferris; [T:GR] = The Gastronomica Reader, edited by Darra Goldstein; [T: JF] = Just Food by James McWilliams;. [T = SCE] Social Conquest of Earth - parts I & II - by E O Wilson.

16 August – Opening Dinner – 411 West Franklin – 5:00pm

Week 1

18 August – Samantha Buckner Terhune (UNC BA 2008/NCSU Early Childhood Education MAT 2010/ MAT/Eats 101 Instructor & Lion Tamer 2008-/Associate Director Carolina Global Food Program 2010-) Alexia Smith & Jim Ferguson (UNC Biochemistry/Nutrition PhD 2007/Shaklee Corporation – UNC Experimental Social Psychology PhD/Director Carolina Global Food Program/Lecturer Department of History) – Methodology 2.0 – or How do we do Science? [Science I] [Dinner at #2 PnL]

[X] Jane Brody, “Why Cafeteria Food Is the Best,” New York Times, 22 December 2014.

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[X] Monica Helsey, “Juice Contract,” New Yorker, 29 June, 2015, p.29.

[T] David Epstein, The Sports Gene.

[X] Jonah Lehrer, “The Truth Wears Off: Is there something wrong with the scientific method?” New Yorker, 13 December, 2010. Pp 1-5. http://www.newyorker.com/reporting/2010/12/13/101213fa_fact_lehrer

[X] Regina Nuzzo, “Statistical Errors: P values, the ‘gold standard’ of statistical validity, are not as reliable as many scientists assume.” Nature, Vol. 506, February 2014, 150-52.

[X] Alexia Smith & James G. Ferguson, Jr., “Mustapha Mond Down on the Farm.” Oxford Symposium on Food and Cookery, September 2007.

[X] Michael Specter, “Against the Grain: Should You Go Gluten-free,” New Yorker, 3 November 2014, 2014. Pp 1-12.

Class Group Presentation Problem

You are tasked with providing a dinner for eight people. Although budget is not the primary issue, you should keep it in mind. Among your guests are two Type II diabetes people, one penicillin allergic, one lactose intolerant, and one gluten allergic. They are members of an international board of directors of an NGO concerned with food safety and quality. All are of age. What criteria will you use to formulate a menu, see to its execution, and ensure its enjoyment & safety for all?

At dinner: Samantha, Jim & Ellie – “The Care, Feeding, and Taming of Eats 101 XXXIII”

20 August - Jim & Samantha - Judging food is just like reading a thermometer, stars or degrees, what does it matter, we all see/taste the same thing. Yeah, right – [Judgment I] [Review Dinner I at Kipo’s]

[X] Bianca Bosker, “Is There a Better Way To Talk About Wine?”, New Yorker, 29 July 2015.

[X] Jean Anthelme Brillat-Savarin, “Meditation on the Senses,” “Meditation on Taste,” in The Physiology of Taste, New York: Arion/Knopf/Counterpoint, 1994, pp. 32-48. [translated by M.F.K. Fisher in 1949 - original published in 1824.]

[X] James G. Ferguson, Jr., “Well, I Reckon: Just for Laughs.” Manuscript in preparation, 1997.

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[X] Malcolm Gladwell, “Kenna’s Dilemma: The Right – and Wrong – Way to Ask People What They Want.” in Blink – The Power of Thinking without Thinking, New York: Little Brown, 2005, pp. 147-88.

[X]_______“The Ketchup Conundrum.” New Yorker, 6 September 2004, pp. 29-35.

[X] Adam Gopnik, “A Critic at Large: Through a Glass Darkly.” New Yorker, September 6, 2004, pp.157-62.

22 August – Carrboro Farmers’ Market Scavenger Hunt & Chapel Hill Creamery Visit (lunch)

23 August - Culinary Day – 2:00pm to 7:00pm- Kitchen 101 at Purt’near Lane – Ellie, Samantha, Jim: Kitchen Technique & Making Gougères, Korova Cookies & Cucumber Pickles; Pot Luck and Wine Tasting with Tommy O’Connell (411 West) & Graham Terhune

Week 2

25 August – Alice Ammerman (DrPH, RD, Director, Center for Health Promotion and Disease Prevention (a CDC Prevention Research Center); Professor, Department of Nutrition, Gillings School of Global Public Health and School of Medicine (What is a Healthy Diet?” [Science II] [Dinner at #2 PnL]

[X] Ramón Estruch, M.D. et al, “Primary Prevention of Cardiovascular Disease with a Mediterranean Diet,” N Engl J Med 2013. DOI: 10.1056/NEJMoa1200303.

[T] Oran Hesterman, Fair Food: Growing a Healthy Sustainable Food System for All.

[X] George Loewenstein, “Confronting reality: pitfalls of calorie posting,” Am J Clin Nutr 2011;93:679-80.

[X] Robert H. Lustig et al, “Public health: the toxic truth about sugar,” Nature 482, 27-29 (02 February 2012) doi 10.1038/482027a.

[X] Gary Taubes & Cristin Kearns Couzens, “Big Sugar’s Sweet Little Lies,” Mother Jones, October 31, 2012.

27 August - Corbin Jones/Natalie Deuitch, Assistant Professor – Department of Biology and Carolina Center for Genome Studies/Eats XXXI, CGFP Seminar on Food, Health, Nutrition and Public Policy, Biology & Food Studies Major – UNC 2015 – “Science Jumps Out of the Box – Our Evolving Palate” [Science III] [Dinner at Al’s Burger Shack]

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*[T: PF] “An Early Morning Arousal,” “The Dinner Party,” pp. 1-18.

[X] Anna M. Bardone-Cone et al, “The Inter-Relationships between Vegetarianism and Eating Disorders among Females,” J. Academy of Nutrition and Dietetics, Vol. 112, issue 8, 1247-52, August 20112 *[X] Jean Bottéro, “The Culinary Tablets at Yale.” Journal of the American Oriental Society, 107.1, 1987, pp. 11-19.

www]“Three Cheers for the Onion,” BBC Magazine, 3 January 2015http://www.bbc.com/news/magazine-30549150 (This shows Bottéro’s work and the Yale Culinary Tablets of ca 1700 BCE)

[X] Natalie Deuitch, “By Bread Alone: A Short Guide to Celiac Disease, Gluten, & Life.” Honors Thesis, Food Studies, UNC 2015.

[X] Rebekah Fox & Graham Smith, “Sinner Ladies and the gospel of good taste: Geographies of food, class and care.” Health & Place (2010), doi:10.1016/j.healthplace.2010.07.006

[X] Hal Herzog, “Eating Disorders: The Dark Side of Vegetarianism? Is the Skinny Bitch Diet dangerous?” Psychology Today: Animals and Us, September 7, 2010.

[X] John R. Krebs, “The gourmet ape: evolution and human food preferences,” Am J Clin Nutr 2009;90(suppl): 707S-11S.

[X] Michael Moyer, “Why Does Food Taste So Delicious?” Scientific American. August 11, 2013.

*[X] Doracy Robinson, “More than Just a Meal: Cannibalism and Its Social Significance,” E VI, spring 2001.

[X] Morton Satin, “Health Outcomes Lessons from Finland’s Salt Reduction,” Salt & Health, Vol 2, No. 3, Summer 2007. 482-84.

[X] Peter J. Turnbaugh et al., “A core gut microbiome in obese and lean twins,” Nature, Vol 457, 22 January 2009.

[X] Carl Zimmer, “Tending the Body’s Microbial Garden,” NYT, June 18, 2012.

Week 3

1 September – Amir Barzin, (DO, MS/Resident Physician UNC Hospitals Department of Family Medicine, MD) “Time to unplug at the table.” [Medicine I] [Dinner with Maria Monge at #2 PnL on 8 September]

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http://www.bbc.com/news/magazine-30549150


Context:

Consumption of food prepared away from the home increased from 18% of total calories in 1977-1v978 to 32% in 1994-1996:

[X] Gutherie, JF et al. “Role of Food Prepared Away from the home in the American Diet, 1977-78 versus 1994-1996: Changes and Consequences,” Journal of Nutrition Education and Behavior. 2002; 34:140-150

Activities involving TV, videotapes, video games, and computers average 5 ½ hours per day:

[X] Gortmaker, SL et al. “Inactivity, Diet, and the Fattening of America,” Journal of The American Dietetic Association. 1990; 90:1247-1252, 1255).

Why Does this Matter?

[X] Rodin RL et al, “Physician Counseling to Prevent Overweight in Children and Adolescents: American College of Preventative Medicine Position Statement.” Journal of Public Health Management Practice. 2007; 13:655-661.

Treatment Methods:

[X]Tripp, SB et al, “Providers as Weight Coaches: Using Practice Guides and Motivational Interview to Treat Obesity in the Pediatric Office.” Journal of Pediatric Nursing. 2011; 26:474-479

[X] Collins, CC et al, “Parent Diet Modification, Child Activity, or Both in Obese Children: An RCT.” Pediatrics. 2011; 127:619-62.

3 September - John D. Groopman (Professor and Chair, Department of Environmental Health Sciences/Professor of Oncology, Johns Hopkins School of Public Health/School of Medicine - The Ghost of Malthus Yet to Come/Eat Your Broccoli [Science III] [Dinner at #2 PnL]

[X] Zulfiqar A. Bhutta, M.B., B.S., Ph.D., and Robert E. Black, M.D. “Global Maternal, Newborn, and Child Health — So Near and Yet So Far.” N Engl J Med December 5, 2013; 369; 23: 2226-2235.

[X] Freddie Bray et al, “Global cancer transitions according to the Human Development Index (2008-2030): a population-based study.” Lancet Oncology 2012; 13: 790-801.

[X] Yuyu Chen et al, “Evidence on the impact of sustained exposure to air pollution on life expectancy from China’s Huai River policy.” PNAS August 6, 2013; V 110, no 32: 12936-12941.

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[X] Prabhat Jha, M.D., D.Phil., and Richard Peto, F.R.S. “Global Effects of Smoking, of Quitting, and of Taxing Tobacco.” N Engl J Med January 2, 2014; 370; 1: 60-68 [X] Thomas W. Kensler, Bill D. Roebuck, Gerald N. Wogan, and John D. Groopman, “Aflatoxin: A 50 Year Odyssey of Mechanistic and Translational Toxicology,” Toxicological Sciences, 120(S1), S28-S48 (2011).

Week 4

8 September - Maria Monge (BS/MAT – Duke/MD – Northwestern/Fellow – Harvard Medical School – Assistant Professor of Medicine Dell Medical School at the University of Texas at Austin “Wasted Takes on New Meaning.’ [Medicine II][Dinner at #2 PnL with Amir & Maria]

[T] Marya Hornbacher, Wasted: A Memoir of Anorexia and Bulimia

[X] K. L. Klump et al, The effects of puberty on genetic risk for disorderedeating: evidence for a sex difference. Psychological Medicine (2012), 42, 627-37.

[X] Anna Brytek-Matera, “Orthorexia nervosa – an eating disorder, obsessive-compulsive disorder or disturbed eating habit?” Archives of Psychiatry and Psychotherapy, 2012; 1:55-60.

[X] David S. Rosen and the Committee on Adolescence, Identification and Management of Eating Disorders in Children and Adolescents. Pediatrics 2010;126;1240

[X] Taylor B. Starr & Richard E. Kreipe, Anorexia Nervosa and Bulimia Nervosa: Brains, Bones and Breeding. Curr Psychiatry Rep (2014) 16:441

[X] Sonja A. Swanson, Prevalence and Correlates of Eating Disorders in Adolescents: Results From the National Comorbidity Survey Replication Adolescent Supplement. Arch Gen Psychiatry/Vol 68 (No. 7), July 2011; 714-23.

[X] Chengyuan Zhang, “What can we learn from the history of male anorexia nervosa?” Journal of Eating Disorders (2014) 2:138 DOI 10.1186/s40337-014-0036-9

10 September – Mark Overbay – Big Spoon Roasters and WNC trip overview

11-13 September - Asheville trip

Friday: Arrive at Biltmore Estate--dinner and night at the InnSaturday: Breakfast. Driving tour of agricultural and viticulture production areas with Dr. Ted; lunch at the Bistro - tour of winery and Biltmore House; dinner at Table; night at the Inn.Sunday: Breakfast at the Inn, tour of French Broad Chocolate Factory and optional visit to Holden’s uncle’s artisanal hog farm near Marion (just off I-40).

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Week 5

15 September - Jan Jaynes Quesada - TCU Religious Studies - On Getting the Rite “Right” – or Not. [Religion & History I] [Dinner at #2 PnL]

[X] Bible (NRSV): Exodus 12:1-32, Leviticus 11:1-47, Gospel of Mark, Chapter 14:12-25.

[X] Jonathan D. Brumberg-Kraus, “Meals as Midrash: A Survey of Ancient Meals in Jewish Studies Scholarship,” in Food and Judaism – A Special Issue of Studies in Jewish Civilization, 15: pp 297-317.

[X] Paul Connerton, How Societies Remember, Cambridge: Cambridge University Press, 1995. Pp. 82-84.

*[X] James G. Ferguson, Jr., “Do This in Remembrance: Ritual Observance as the ‘Rough Ground of Memory.’” Oxford Symposium on Food and Cookery – 9 September 2000.

[X] Wayne Meeks, “Ritual,” in The First Urban Christians: The Social World of the Apostle Paul,” New Haven: Yale U Press, pp. 142-63.

[X] Graham Ward, “Flesh Sweeter than Honey,” & Terry Eagleton, “Edible Ecriture,” in Consuming Passions, Manchester: Mandolin, 1998, pp. 192-203, 203-08.

[X] David Wright, “Deciphering a definition: the syntagmatic structural analysis of ritual in the Hebrew Bible,” Journal of Hebrew Scriptures, V 8, Art. 12. 2008. Pp. 1-9.

17 September – Counter Culture coffee roasters visit

[X] Laura Kirchhofer , “Brewing Change: The Reality of Haiti’s Coffee Industry and Hope for Reformation.” E XXVII, Spring 2012.

[X] Lauren Shor, “From Bean to Cup: Social Responsibility in the Specialty Coffee Industry.” E XXII Spring 2009; Academic TA XXV, Spring 2011, RS Instructor, Fall 2011-Spring 2012.

19 September – bread lesson with Ellie – 10:00-12:30pm

Week 6

22 September - Jim Ferguson - The Medieval Imagination - Looking at the “Dark Ages” through Glass and Stone Darkly [Religion and History II] [No dinner – abstracts due}]

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[X] Constance Hoffman Berman, “Rewriting the History of Cistercians and Twelfth-Century Religious Reform,” in The Cistercian Evolution, Philadelphia: University of Pennsylvania Press, 2000, pp. 221-36.

[X]_______ “Medieval Agriculture, the Southern French Countryside, and the Early Cistercians. A Study of Forty-Three Monasteries.” Transactions of the American Philosophical Society, New Series, Vol. 76, No. 5 (1986), 1-179

[X] Phyllis Pray Bober, “Late Gothic International Style,” in Art, Culture & Cuisine - Ancient & Medieval Gastronomy, Chicago: University of Chicago Press, 1999, pp. 219-66.

[X] Constance Brittain Bouchard, “Noble Families and Family Life,” in Strong of Body, Brave and Noble, Ithaca: Cornell U Press, 1998, pp. 67-101.

[X] Wolfgang Braunfels, “Cistercian Monasteries,” in Monasteries of Western Europe, Princeton: Princeton U Press, 1972, pp. 67-79.

[X] Jocelyn Streid, “Eating Alone: Exploring the Stigma; Reclaiming the Act,” E 101 XXVIII, Fall 2012.

24 September – 5:00 – Choral Evensong –Goodson Chapel/William H. Willimon - Former Dean of Duke Chapel and Methodist Bishop of Northern Alabama - Duke Divinity School) [Religion & History III] [Dinner at Piedmont]

26 September – bread lesson with Ellie – 10:00-12:00

Week 7

29 September - John Kasson (Cultural History - UNC) - “Which fork do you use to eat a big mac? The table--battle/training-ground for propriety.” [Cultural History I] [No dinner]

*[T: PF]: “Everyday Angels,” Pp. 202-17.

[X] Abraham Cahan, The Rise of David Levinsky: New York: Harper & Brothers, 1917. Chapter IX.

[X] Amy Chozick, “Please, Mom and Dad: Just Have a Taste,” NYT, 17 December 2012.

*[X] Jim Ferguson, “Repast as Prologue - Déjeuner à Dijon,” Oxford Symposium on Food and Cookery, 13-15 September 2001.

[X] John F. Kasson, Rudeness and Civility: Manners in Nineteenth-Century Urban America. New York: Hill and Wang, 1990. Pp. 3-12, 182-214.

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[X] Emiko Ohnuki-Tierney, “McDonald’s in Japan: Changing Manners and Etiquette.” in Golden Arches East, James L. Watson, ed., Stanford: Stanford University Press, 1997. Pp. 161-82.

[X] Mary Elizabeth Sherwood, Manners and Social Usages. Revised ed., New York: Harper and Brothers, 1907. Pp. 113-36 (including illustrations).

[X] Margaret Visser, The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Grove, Weidenfield, 1991. Pp. 1-4, 17-27, 146-67.

1 October – Culinary Demo Dinner at #2PnL—No Class

3-4 October - NYC Field trip:Saturday - Visit to the Cloisters, Cathedral of St. John the Divine[W] http://www.metmuseum.org/cloisters/

Lunch and self-guided tour of the Andy Warhol Exhibit – Museum of Modern Art Dinner and night at the Standard Hotel.

Sunday - Brunch at North End Grill, visit to the Judy Chicago Dinner Party at the Brooklyn Museum.

Week 8

6 October - Joy Kasson (American Studies - UNC) - “Guess who’s coming to dinner?” Food, Art, and Gender in American Culture [Art History I] [Dinner at #2 PnLwith John and Joy Kasson]

Note: The following two readings are simply to provide a bridge between the clinical eating disorders class and the well-established observations of medieval behavior which appears to be disordered eating, but for another reason. Joy will not cover them in class, but we would like for you to look at them as backgrounders.

*[X] Caroline Walker Bynum, “The Meaning of Food: Food as Physicality,” “Woman as Body and as Food,” Holy Feast, Holy Fast. Pp. 245-76.

*[X] Rebecca Lester, “Embodied Voices: Women’s Food Asceticism and the Negotiation of Identity,” Ethos (23) 2:187-222, 1995.

Joy Kasson’s class will focus on the American art works you will see on your trip to New York. The assignments should be done BEFORE THE TRIP so that you will be prepared to get the most out of your time directly viewing these works in the museums. Bring something on which to take notes (pencils only may be allowed in galleries) and a camera (cell phone should be fine) to take pictures where photography is permitted.

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http://www.metmuseum.org/cloisters/


For your visit to MOMA, review the following website:

http://www.moma.org/visit/calendar/exhibitions/1572 View the slideshow and follow the link to read the blog post on the Warhol exhibition. Read more about Andy Warhol's Campbell's Soup Cans at INSIDE/OUT, a MoMA/MoMA PS1 blog.

Consult this site on the history of Campbell’s Soup—http://www.campbellsoupcompany.com/about-campbell/

Additionally, read the following two articles in your X-Pak:

Elizabeth Athens, “Andy Warhol’s Production Kitchen,” Gastronomica, Vo. 9, No 2 (Spring 2009), pp. 45-50.

Gary Indiana, Andy Warhol and the Can That Sold the World (New York: Basic Books, 2010), Chapter Four, parts 1-4 (pp. 79-91).

Museum of Modern Art VisitTheme: Commercial Food Culture in Pop Art

EATS XXXIIIUniversity of North Carolina at Chapel Hill

During your visit to the Museum of Modern Art, visit the exhibition, Andy Warhol: Campbell's Soup Cans and Other Works, 1953–1967. You should be familiar with it from reviewing the website and reading the blog and two articles assigned. Plan to spend at least 30 minutes there looking at the art and taking notes.

Head straight to the room featuring the 32 Campbell’s Soup Cans. Walk slowly through the room, looking at each painting. Look closely. Where, if at all, do you see the hand of the artist? Can you tell these were hand-painted (as opposed to his later technique of silk screening and other print techniques)? Look for tiny deviations from one canvas to another and write down any interesting finds.

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http://www.moma.org/explore/inside_out/2015/04/29/serial-singular-andy-warhols-campbells-soup-cans

http://www.moma.org/explore/inside_out/2015/04/29/serial-singular-andy-warhols-campbells-soup-cans

http://www.moma.org/visit/calendar/exhibitions/1572


Now think about soup. Read the titles of the soup cans and think about the contents of each. Have you eaten some of these soups? Which ones? Under what circumstances? In 2015, how do these soups strike you? How might they have struck their audience in 1962? What does the existence of these mass-produced soups tell us about the mechanization and standardization of food in the 20th century? (Think back to the website about the history of Campbell’s Soup.)

Now think about the question, is this art? And if so, what kind of art is it? Walk through the other galleries, looking at the iconic Elvis and Marilyn Monroe silkscreens. Think about how Warhol celebrated and satirized commercial culture in these and apply those insights to the soup cans. End your visit by jotting down thoughts about what Warhol’s soup cans tell us about culture and about food in the 1960s. We will talk about all of this in class.

For the Brooklyn Museum visit to the Judy Chicago exhibition, read the X-pak assignments

Judy Chicago, The Dinner Party, pp. 3-13.

M.G. Lord, “The Table Is Set, At Last, in a Home,” NYTimes 8 September 2002.

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Carol Snyder, Reading the Language of ‘The Dinner Party,’” Woman’s Art Journal, Vol. 1, No. 2 (Autumn, 1980-Winter 1981), pp. 30-34.

Now read this website carefully:

http://www.brooklynmuseum.org/eascfa/dinner_party/home.php

Understand the history and design of the art work. Read the “Place Settings” page, then browse to select place settings for deeper understanding. Choose FIVE place settings you think are especially interesting. When you visit the museum, look closely at these five, and be prepared in class discussion to talk in some detail about the ones you have chosen. See class worksheet for the museum visit for further instructions.

Brooklyn Museum VisitTheme: Dining Symbolizes women’s quest for inclusion in world history

EATS XXXIIIUniversity of North Carolina at Chapel Hill

Class assignment has directed you to the website for Judy Chicago’s The Dinner Party, so you should know a lot about the art work before arriving at the museum.

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http://www.brooklynmuseum.org/eascfa/dinner_party/home.php


Your focus during your visit will be to look closely at the art work, especially the place settings, to notice details, to pursue your curiosity about the different historical figures selected, and to prepare you to discuss in class questions including, how do Judy Chicago’s artistic choices create a persuasive image of women’s contributions through time? Or, alternatively, if you are not persuaded, prepare to say why based on specific examples. How does the metaphor of a dinner party work to put across her main points? What are some of the symbolic features of the design and placement of the three tables? Of the design of the plates and runners? As the assignment asks, come away with your own list of five place settings on which you have specific notes (and images derived from the website) that you think are most worthy of discussion. You may write about these questions in the rr, and we will certainly discuss them in class.

Understand the history and design of the art work. Read the “Place Settings” page, then browse to select place settings for deeper understanding. Choose FIVE place settings you think are especially interesting. When you visit the museum, look closely at these five, and be prepared in

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class discussion to talk in some detail about the ones you have chosen. See class worksheet for the museum visit for further instructions.

8 October – Babette’s Feast (watch in class)

13 & 15 October – no class

Week 9

20 October - Nina Bryce & Marcie Cohen Ferris (E 101 XXIX/ Professor, American Studies Dept.) - Regional Identity and Food [Cultural History II] [Dinner at #2 PnL]

[X] Nina Bryce, “Toward a Jew-Bu Food Ethic: An Exploration of Meat in Two Faith Traditions.” E 101 XXIX, spring 2013.

[T: TES] Marcie Cohen Ferris, Part III: “The Modern South,” p. 243-334.

22 October - Paige Sellers (EXXII Fall 2008) - “Tell Me What Y’all Eat/Drink and I Reckon I Can Tell Where You From.” [Cultural History III][Dinner at Crooks Corners]

[T: GR] James Nolan, “One Year and a Day: A Recipe for Gumbo and Mourning,” Pp. 75-88.

[X & P] Paige Sellers, “Why Can’t You People Hush Up About Biscuits and Gravy Already? Food’s Impact on Southern Literature.” [E XXII, Spring 2009.

Week 10

27 October – Thomas Oatley - (Associate Professor – Political Science – UNC) Geopolitical, Economic, & Policy Issues and the Global Food Supply [Policy I] [Dinner at #2 PnL with Amy & Thomas]

[T: SCE] (parts I & II)

29 October – Amy Cooke – (Director of Undergraduate Studies, Curriculum for the Environment and Ecology – UNC) – It’s “Just” about Dirt, Isn’t It? [Policy II]

[X] D.R. Montgomery, Dirt: The Erosion of Civilizations, “The Skin of the Earth,” pp 9-23, “Let Them Eat Colonies,” pp 83-113. Berkeley: U of California Press, 2007.

[www] http://www.nytimes.com/2015/03/10/science/farmers-put-down-the-plow-for-more- productive-soil.html?ref=topics

Surviving the Dust Bowl, (video) 2007. PBS Frontline Available via UNC libraries.

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http://www.nytimes.com/2015/03/10/science/farmers-put-down-the-plow-for-more-productive-soil.html?ref=topics

http://www.nytimes.com/2015/03/10/science/farmers-put-down-the-plow-for-more-productive-soil.html?ref=topics


Week 11

3 November – Peter Coclanis, Zealan Hoover, & Vicente-Damian Lluna-Taberner (Associate Provost for International Affairs & Director Global Research Institute/E XXIX, Spring 2013 & White House Intern/European Union Policy Analyst) “Whither Old MacDonald—local, across the pond, and elsewhere?” [Policy III]

*[X] Burkhard Bilger, “Annals of Agriculture: Salad Days.” New Yorker, 6 September 2004, pp. 136-45.

[X] Jacob Bunge, “Big Data Comes to the Farm, Sowing Mistrust. New York Times, 25 February 2014.

[X] Peter Coclanis, “Innovative Solutions to Modern Agriculture: Capitalist Farming, Global Competition, and the Devolution of the U.S. Rice Industry.” in The New History of American Capitalism, ed. Sven Beckert and Christine Desan (New York: Columbia University Press, forthcoming).

[X]_______ “Born in the USA: The Americanness of Industrial Agriculture," in Food Fights: How the Past Matters to Contemporary Food Debates, ed. Chad Ludington and Matthew Booker (Chapel Hill: University of North Carolina Press, forthcoming).

[X]_______ “Two Cheers for Revolution: The Virtues of Regime Change in World Agriculture.” Historically Speaking 10 (June 2009): 2-7.

[X] Zealan Hoover, “The Politics of the Farm Bill.” [E XXIX]

[X] Nicholas Kristoff, “The Unhealthy Meat Market.” New York Times, 12 March 2014.

4 November - Vicente-Damian Lluna-Taberner (morning or luncheon session – GEC) - Making Sense out of TTIP [W] http://ec.europa.eu/trade/policy/countries-and-regions/countries/united-states/

[X] Council of the European Union, “Directives for the negotiation on the Transatlantic Trade and Investment Partnership between the European Union and the United States of America.” Brussels, 9 October 2014.

[X] European Environmental Agency, “ Late lessons from early warnings: science, precaution, innovation. 2013. Pp 1-48.

5 November – Baldwin Charolais Beef Farm visit (dinner at the Pig)

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http://ec.europa.eu/trade/policy/countries-and-regions/countries/united-states/


Week 12

10 November – Jonathan Bloom & Lauren Shor (Author - E XXII Fall 2008/Academic TA EXXV Spring 2011--RS Coordinator EXXVI & EXXVII Fall 2011 & Spring 2012/UNC Law School 2012- ] – “Waste Not, Want Not – but You Have to Have it to Waste it.” – [Policy IV] (dinner at #2 PnL)

[T:AW]

[X] “All the foodies are rich, all the farmers are white, but some of us are still cookin’ ” Boxcar Grocer Blog Post.

[X] “Poverty and food: The nutrition puzzle - Why do so many people in poor countries eat so badly—and what can be done about it?” The Economist, Feb 18th 2012 | Rome and São Paolo - from the print edition.

[www] Frank Eltman, “Food Pantries on the Rise at U.S. College Campuses.” AP, 19 March 2014. http://diverseeducation.com/article/61283/

12 November – James McWilliams (Ingram Professor of History--Texas State University--San Marcos) – “No! No! No GMOs—Not so fast!!” (Dinner at Vimala’s Curryblossom Café)

[T] JF, “Introduction,” “Frankenfood: A Case for Genetically Modified Crops,” pp. 1-15, 81-116.

[X] William Saletan, “Unhealthy Fixation: The war against genetically modified organisms is hfull of fearmongering, errors, and fraud. Labeling them will not make you safer.” Slate, 15 July 2015.

Week 13

17 November - Alex Hitt & Ben Barker (Peregrine Farms/Magnolia Grill) – Talking local turkey in the front and back of the house (dinner at #2 PnL)

Week 14

19 November – Jim & Samantha – Food journalism/judgment/reviewing - it’s all in the stars. He: “Azurmendi has the best food in the world.” She: “No it doesn’t—North End Grill does!!” He: “Well, how do you know—maybe it’s Modern Dining Room?” She: “Trust me, I’m an expert--I live in New York!” – [Judgment II] (Review Dinner II at Nana’s)

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http://diverseeducation.com/article/61283/


[X] Frank Bruni, Born Round: The Secret History of a Full-Time Eater, New York: Penguin Press, 2009, pp. 268-337.

[X]______”Familiarity Breeds Content,” NYT, 17 September, 2013.

[X] Rudolph Chelminski, “Le Guide Michelin (and the others).” in The Perfectionist: Life and Death in Haute Cuisine, New York: Gotham Books, 2005, pp. 45-71.

[X] John Colapinto, “Lunch with M.” The New Yorker, 18 November 2009, pp. 44-53.

[X] Cuisine NZ, “Le Fooding: Food with Feeling,” in Cuisine New Zealand, August 2012.

[X] Andrew Dornenburg and Karen Page, “The Power of a Review.” in Dining Out, New York: John Wiley, 1998, pp. 123-59.

[X] Florence Fabricant, “Is New York Worth a Trip? Oui,” New York Times, 2 November 2005.

[X] Dana Goodyear, “Toques from Underground,” The New Yorker, December 3, 2012, pp 46-52.

[X] Adam Gopnik, “A Tale of Two Cafés,” “The Crisis in French Cooking,” “Alice in Paris,” in Paris to the Moon, New York: Random House, 2000, pp. 78-85, 144-63, 239-52.

[X] Randall Grahm (Chief Honcho—Bonny Doon Vineyards), “The Phenomenology of Terroir.” 4th Annual Symposium on Neuroesthetics, UC Berkeley, 21 January 2006.

29 November – Final Papers Due

Week 15

1 December – Group Presentations (lunch at 411)

3 December– Presentation Day One (Coffee and Pastry from Global Cup Café)

6 December – Presentation Day Two (Neal’s Deli sandwiches)

7 December – Fall Semester Dinner at Lantern

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Documents

Syllabus XXXIII (Repaired)