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#0 - Gastronomy(0%)
informal
optional
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#1 Points(30-65%)
formal
required
This assignment category includes a variety of very short assignments, from quizes, to short writing.
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#2 Philosophy of Food Practica or Research Paper(10-25%)
informal
required
This assignment offers you several options for experiential learning. It is a required assignment, but may choose among the options. See the main course wiki page for details.
Due April 15th
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#3: Ethics of Eating Animals Paper(10-20%)
formal
required
This short critical paper invites you to evaluate the ethical issues in the Unit from our course. More details will be provided on the wiki notes page.
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#4 My Philosophy of Food Final Paper(15-35%)
formal
required
This 7-9 page paper is a statement of your "Philosophy of Food," which represents your current views on major questions addressed by the course.
More details can be found at the course wiki page.
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Co-teaching / class presentation(5-10%)
informal
optional
Choose an upcoming class and co-teach with me. This can be especially helpful with our nutrition chapters, but you can choose to co-present on a particular upcoming class or offer a related presentation to supplement a planned class.
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Food Movie or Book Groups(10%)
informal
optional
Work on your own or get together with others in the class to watch and discuss two movies or one book on food. Write a short paper summarizing the work and your critical response to it. No need for anonymity on this assignment. Send the paper directly to me by email.
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Journals(5-10%)
informal
optional
Journal entries allow informal reflection on topics related to course material. Each entry should be 600-800 words. Journals must be completed by April 15. (3 entries for 5% or 6 for 10%)/ No need for anonymity on this assignment. Important: Turn journals in one at a time by email directly to me and wait for my reply. This allows more of an exchange about your views.
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Short Research Paper(10-20%)
formal
optional
This optional short research paper allows you to pursue a topic of interest to you. See me for details.