Food, Foodies, and Food Cultures: An Introduction to Sociology

Abstract

This special section of Introductory Sociology was developed as part of a First Year Seminar initiative at the University of Nebraska Omaha (UNO). The course was taught as part of a first year learning community in which groups of students were enrolled in at least two themed introductory courses developed for the initiative. As a First Year Seminar, this...

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Details

Subject Area(s):

Introduction to Sociology/Social Problems

Resource Type(s):

Syllabus

Class Level(s):

College 100

Class Size(s):

Small

Usage Notes

See attached syllabus document for usage notes.

Learning Goals and Assessments

Learning Goal(s):

1. Identify key concepts in sociology and the sociology of food
2. Examine the social meanings and the structural relations of power regarding the production, distribution, preparation and consumption of food
3. Assess current responses to social problems regarding food and agriculture and devise policy responses to issues in the production and consumption of food

Goal Assessment(s):

1. Understanding of major sociological concepts is assessed via weekly journal responses and other written assignments described in the syllabus.
2. Grasp of the production, distribution, preparation, and consumption of food is evaluated via written assignments, including a book review, review of food media, or food retail review
3. Ability to assess issues surrounding food and food policy are assessed as part of the "Food Fact Sheet" assignment described in the syllabus