Electronic Course Authorization System (ECAS)

SOC 3204 - VIEW COURSE PROPOSAL – NEW COURSE

 

 

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Approvals Received:

Department
on 09-30-04
by Terri Hawkinson
(hawkints@umn.edu)

Curriculum Committee
on 10-07-04
by Karen Van Horn
(vanhornk@umn.edu)

Approvals Pending:

Curriculum Committee > Campus Assembly > Catalog > PeopleSoft Manual Entry

Effective Status:

Active

Effective Term:

1073 - Spring 2007

Course:

SOC 3204

Institution:

UMNMO - Morris

Career:

UGRD

College:

MDSS - UMM-Social Sciences, Div of

Department:

249 - UMM-Soc Sciences, Div of-Adm

 

General

Course Title Short:

Culture, Food & Agriculture

Course Title Long:

Culture, Food & Agriculture

Max-Min Credits
for Course:

4.0 to 4.0 credit(s)

Catalog
Description:

Same as Anth 3204. Examines the globalization of food systems utilizing the political ecology of food to understand global and local dimensions of production, marketing, and consumption. Emphasis on connections between food production and national identity, relations of power, genetic engineering, environmental destruction, the politics of world hunger, and local efforts to achieve sustainability.

Additional Course
Information
(for catalog
production):

not offered 2005-06

Grading Basis:

Stdnt Opt

Honors Course:

No

Delivery Mode(s):

Classroom

Years most
frequently offered:

Even years only

Term(s) most
frequently offered:

Spring

Component 1:

DIS (no final exam)

Auto-Enroll
Course:

No

Graded
Component:

DIS

Academic
Progress Units:

Not allowed to bypass limits.
4.0 credit(s)

Financial Aid
Progress Units:

Not allowed to bypass limits.
4.0 credit(s)

Repetition of
Course:

Repetition not allowed.

Course
Prerequisites
for Catalog:

1101 or Anth 1111 or #

Course
Equivalency:

Anth 3204

Consent
Requirement:

No required consent

Enforced
Prerequisites:
(course-based or
non-course-based)

No prerequisites

Editor Comments:

<no text provided>

Proposal Changes:

<no text provided>

History Information:

<no text provided>

Assessment
and Goals:

GOALS: To foster an understanding of how the food we eat relates to culture, society, the economy, politics, and the environment. Students are to develop a critical appreciation for relationships between agricultural production, food consumption, and commercialization of the food we eat. ASSESSMENT: Students will be assessed on their thoughtful participation in class discussions and critical essays based on readings and discussion.

Rationale for
Changes or
Exceptions:

COURSE OFFERS OPPORTUNITIES FOR STUDENTS TO EXPLORE ISSUES THAT ARE NOT OTHERWISE OFFERED AT UMM, WHILE BUILDING ON THE FACULTY MEMBERŐS RESEARCH INTERESTS. WHAT WE EAT SHAPES AND IS SHAPED BY CULTURE, THUS FOOD AND ITS PRODUCTION ARE CENTRAL TO WHO WE ARE. GLOBALIZATION, HOWEVER, IS RESHAPING WHAT IS PRODUCED, HOW IT IS PRODUCED, AND WHO HAS ACCESS AND WHO DOES NOT TO A HEALTHY DIET. THE COURSE, THEN, PRESENTS A POLITICAL ECONOMY PERSPECTIVE ON FOOD PRODUCTION, CONSUMPTION, AND MARKETING THAT WILL INCORPORATE TRACING FOOD COMMODITIES AND HOW THOSE COMMODITIES HAVE DEVELOPED HISTORICALLY. THIS COURSE WILL BE ALTERNATED WITH ANTH 1111.

 

General Education

Faculty
Sponsor Name:

Donna Chollett

Requirement
this course fulfills:

ENVT - ENVT People and the Environment

 

Provisional
Approval:

No

Regular
Approval:

Yes; date: Oct 1, 2004