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Course Details

 

Course Details

Course Code: SOCI315 Course ID: 3753 Credit Hours: 3 Level: Undergraduate

This course is a theoretical and empirical exploration of human food choices from an ecological, political and sociological perspective. Students will examine food taboos and cravings, with their social, ideological and biological sources. The course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption to include dimensions of individual, family, community and societal structures, as well as ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status. Choices of pets, insects and people as food choices are considered in their socio-cultural contexts. Social issues include the 21st century locavore and organic movements, community food production, malnutrition and hunger.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
08/31/2021 - 02/04/2022 02/07/2022 - 04/03/2022 February Winter 2022 Session I 8 Week session
09/28/2021 - 03/04/2022 03/07/2022 - 05/01/2022 March Winter 2022 Session D 8 Week session
10/26/2021 - 04/01/2022 04/04/2022 - 05/29/2022 April Spring 2022 Session B 8 Week session
11/30/2021 - 04/29/2022 05/02/2022 - 06/26/2022 May Spring 2022 Session I 8 Week session
12/28/2021 - 06/03/2022 06/06/2022 - 07/31/2022 June Spring 2022 Session D 8 Week session
01/25/2022 - 07/01/2022 07/04/2022 - 08/28/2022 July Summer 2022 Session B 8 Week session

Current Syllabi

After you have completed this course, you will be able to:
CO1: Compare and contrast a wide diversity of foodways, cross-culturally.
CO2: Examine various theories used to explain different cross-cultural food customs
CO3: Summarize the importance of meat eating in various cultures
CO4: Compare and contrast cross-cultural perspectives and uses of milk
CO5: Differentiate the meaning various foods play in the cultural traditions and beliefs of peoples world-wide
CO6: Analyze a variety of religious, economic, medical and ecological reasons for the various different foods people choose to consume

Discussions:

Participation in classroom dialogue on threaded Discussions is required some weeks of class. Initial Discussion posts are due Thursdays, peer responses are due Sundays. Instructions and specific grading rubrics are found under the Discussions tab in our classroom.

Assignments:
This course includes Assignments. Instructions and specific grading rubrics are found under the Assignments tab in our classroom.

Exams:
This course includes Exams. Instructions are found under the Quizzes tab in our classroom.

Extra Credit:

Extra credit is not offered in this course.

After you have completed this course, you will be able to:
CO1: Compare and contrast a wide diversity of foodways, cross-culturally.
CO2: Examine various theories used to explain different cross-cultural food customs
CO3: Summarize the importance of meat eating in various cultures
CO4: Compare and contrast cross-cultural perspectives and uses of milk
CO5: Differentiate the meaning various foods play in the cultural traditions and beliefs of peoples world-wide
CO6: Analyze a variety of religious, economic, medical and ecological reasons for the various different foods people choose to consume

Book Title:Various resources from the APUS Library & the Open Web are used. Please visit http://apus.libguides.com/er.php to locate the course eReserve.
ISBN:ERESERVE NOTE
 

Previous Syllabi

Not current for future courses.