Fluent Essays

With this exercise, you will begin researching the major paper for the class. You are to choose a particular food culture in which you do not consider yourself to be an insider. (After all, you won’t gain much cross-cultural understanding if you’re not willing to cross cultures.) Be specific with your definition of culture; instead of Chinese or Canadian, research Cantonese or Quebecois (assuming you do not have personal connections to Guangdong, Hong Kong, or Québec). Consult a minimum of three legitimate sources, at least one of which must be published. (There are many fine cookbooks and scholarly works in the library. Avoid amateur blogs and travel websites.) Write an essay of at least 500 words (plus bibliography and parenthetical citations) briefly summarizing your chosen cuisine according to the four categories identified in the Belasco reading (basic foods, manner of preparation, flavor principles, and rules for consumption) in roughly equal balance.WARNING: You may be tempted to cut and paste text directly from the web in completing this assignment (and the ones to follow). You must put quotation marks (“”) around any text you take directly from another source and provide a parenthetical citation. Failure to do so is considered plagiarism. The graders will be checking samples of text for evidence of plagiarism. Don’t risk failing the class to save yourself a few minutes completing this assignment. syllabus_fstb01_2020.pdf _intro_jan_7_post.pdf Unformatted Attachment Preview FSTB01 Methodologies in Food Studies Winter 2020 Instructor: Jeffrey Pilcher (jpilcher@utsc.utoronto.ca) Lecture: Tuesday 3:00-5:00 HW216 Office Hours: Tuesday 11:00-12:00, 2:00-3:00 or by appointment. Office: Social Sciences (MW) 210 Teaching Assistants: Shirley Kinney (Shirley.Kinney@mail.utoronto.ca) Office Hours: TBD Ariadna Pauliuc (Ariadna.Pauliuc@mail.utoronto.ca) Office Hours: TBD Grader: Joel Dickau (Joel.Dickau@mail.utoronto.ca) Office Hours: TBD Course Description Welcome to the methodological survey class of UTSC’s Food Studies Minor Program. Food Studies is an interdisciplinary field dedicated to understanding where our food comes from and how it shapes our bodies and lives. We will focus on five basic themes: culture, gender, health, mobility, and taste. Although Food Studies employs many methodologies, we will give particular attention to ethnography, mapping, and analytical writing. We will also examine the material nature of food, how it tastes and smells, and how it changes through preservation, cooking, and natural decomposition. Lab sections will meet in the Culinaria Kitchen Laboratory (SW313) to provide experiential learning. Course Materials The required textbook, Fabio Parasecoli’s Food (MIT Press, 2019), is available at the UTSC bookstore and in digital format from the library. Other required course readings are available on the library course page. You will also need a spiral pad for taking notes. Assignments and Grading Lab Attendance and Participation: 10\% Preliminary Writing Assignments: 10\% Culinary History Assignment: 5\% Midterm Exam: 15\% Restaurant Ethnography Paper: 25\% Final Exam: 35\% Lectures Class lectures will be the primary means for conveying the basic content of the field of food studies. You are expected to attend each lecture and you will be tested on the materials that are covered. Class readings and lab tutorials are intended to complement, not replace, the material you will learn in lecture. Please do not interrupt your fellow students by arriving late, leaving early, or getting up in the middle of class, except during the appointed break. Labs Lab sections will meet in the Culinaria Kitchen Laboratory and provide you with opportunities for small group discussion and experiential learning by cooking and tasting food. You will also have the responsibility of cleaning up after yourself in the kitchen! To prepare for each tutorial, I ask you to bring a paper to class such as a short written answer to a question that will be posed in advance on Quercus. This paper will serve as an “admission ticket” to class. You are responsible for preparing this in advance, and if you do not bring it, you will not be allowed to participate in tutorial. The assignment for the first tutorial is to review and follow the Culinaria Kitchen Laboratory health and safety protocols available on Quercus. Print out, sign, and bring to your first tutorial meeting a copy of the contract, which states that you have read, understood, and will follow all safety obligations. You will not be allowed to participate in kitchen lab work until you have returned the signed safety contract. Aprons are required in the kitchen. Culinaria Research Centre aprons are available for purchase (aprons - $20 and chef jackets - $30) or feel free to bring one from home. Note: You must sign up for a particular lab section and you must attend at the appointed time. You will not receive credit if you do not attend the lab section for which you have registered. Examinations: Midterm February 11, Final TBD Both the midterm and the final examination will require you to write one (or more) short essays with a clear, well-organized argument, and supporting evidence from both lectures and readings. The final exam will be cumulative, covering all class materials. The exams will be open book in that you will be allowed to use your spiral notebook with your lecture and lab notes, written in your own hand. Your notebook will be subject to inspection during the exam and any unauthorized materials will be grounds for failing the exam. Restaurant Ethnography Paper: March 17 Throughout the term, we will draw examples from cuisines around the world and throughout time. This assignment is intended to give you a more thorough engagement with a particular food culture. To maximize your learning, choose a cuisine in which you do not consider yourself to be an insider and that has at least one restaurant in the GTA. Be as specific as you can with your choice of cuisine; in other words, instead of Chinese or Canadian, research Cantonese or Quebecois (assuming you do not have personal connections to Guangdong, Hong Kong, or Québec). You will complete this assignment through a series of “scaffolded” preliminary writing assignments, including a digital mapping of the Culinary History of Toronto, and with peer review in lab section. Your final paper will be at least 1,500 words. It is due on March 17, and it is worth 25 percent of your grade. Unlike the preliminary assignments, which must be typed or pasted directly into Quercus, you will upload the paper as a word processing file. Late papers will be marked down by 10 percent for each week it is late. Preliminary Writing Assignments: Various Due Dates To prepare to write your ethnographic term paper on a Toronto restaurant, you will complete three preliminary writing assignments. The first will provide background research on your chosen cuisine. It is due January 21 as is worth 3 percent of your final grade. The second, will be consist of field notes containing your ethnographic observations of your chosen restaurant representing the cuisine you examined in Assignment 1. Bring a notebook (or cellphone) and write down your observations in as much detail as possible. When you get home, take at least fifteen minutes to write up the notes on your computer, expanding them as much as possible. Cut and paste your notes into the Quercus as Preliminary Writing Assignment Two, due January 28. This assignment will be worth 3 percent of your final grade. Once your notes have been graded, visit the restaurant again, on a different day and time. For Preliminary Writing Assignment Three, due March 10, write an analytical essay describing the social world created by the restaurant and how customers react to and inhabit that world. This is worth 4 percent of your grade. Full details of each assignment are available on Quercus, along with a detailed grading rubric. In completing these assignments, you must enter your answer as text directly into the Quercus. You will get no credit if you upload your answer as a word processer document. You can, however, write your answer in such a program and then cut and paste the text onto Quercus. Taken together, the assignments will count for a total 10 percent of your final semester grade. Culinary History Assignment: Due February 4 This assignment asks you to look through digital maps prepared by the Tasting the Global City research project as well as historical restaurant reviews from an online newspaper archive, and write a short background essay (500 - 700 words) about how your restaurant and its cuisine may have been received in Toronto before the year 2000. (All the links needed can be found in the detailed assignment document on Quercus.) This background essay will partly inform how you approach and write about your chosen restaurant and cuisine for the final ethnography paper. Some cuisines will have more representation than others in the historical record, yet even absences can reveal just how quickly Toronto’s neighbourhoods have changed. All findings, no matter how limited, will provide you with an important Toronto context for the final paper. Plagiarism Students who plagiarize (steal the words or ideas of others) will fail the class. Copying materials off the Internet is plagiarizing. It is just as easy for us to catch as it is for students to cut and paste. Don’t do it! Use quotation marks and proper citations for all sources used in this class except for lecture materials. Note: It is generally difficult if not impossible to commit plagiarism on in-class exams (although of course there are many other ways to cheat), but with open-book exams it unfortunately becomes far too easy. All you have to do, if you want to fail the class, is to copy material from the web or some other source into your notebook without putting it in quotation marks and indicating the source of the material. Then, if you copy the material onto your exam, without remembering exactly where it came from, you have committed plagiarism, and when caught, fail you will. If you have any questions about what constitutes plagiarism, it is your responsibility to ask. Ignorance of UTSC standards for academic honesty is not an excuse. Grading If you have a question about your grade, please speak first with the person who graded it. If you are still unclear afterwards, you can speak with the course instructor. But the first question I will have is, what did the grader have to say. Late Papers All assignments are due on Monday at 10:00 AM, before the first lab section meets. Assignments handed in after that time will be penalized by 10 percent. Each week thereafter it will receive an additional 10 percent late penalty. All assignments outstanding at the beginning of lab on March 30 will be given a grade of zero. Extensions must be arranged in advance with the instructor. Accessibility AccessAbility Services at UT Scarborough is responsible for supporting students with disabilities. Once a student requests accommodation and provides appropriate documentation for their disabilities, staff in AccessAbility Services assess their needs and determine appropriate and reasonable accommodations, consulting with faculty where appropriate. All information that the Office collects from students about their disabilities is kept in strict confidence as prescribed by law. For more information on the mission and services offered by AccessAbility Services visit their website: http://www.utsc.utoronto.ca/ability/. Off the Grid This is an analog classroom. You will not be allowed to use any digital devices while class is in session.* You will take notes using a pen or pencil in a spiral notepad, which you will buy for this purpose. Any digital devices that you have out on your desk or that you use during class will be impounded for the duration of the lecture. I am not imposing this rule only because I am a hopelessly outdated, Luddite spoilsport. Psychological research has accumulated overwhelming evidence that students perform better in analog classrooms. (See, for example, https://www.scientificamerican.com/article/students-arebetter-off-without-a-laptop-in-the-classroom/.) While no one should be surprised that we focus better without distracting beeps, buzzes, and bells, there are many other advantages as well. Students remember content more clearly when they write notes by hand than when typing on a computer. I know it will be difficult to wean yourself off digital stimuli. Surveys show that many people are so addicted that they check their cellphones even while performing the most intimate personal acts in the washroom or the bedroom. Many of you may not be able to imagine spending two hours a week without texting, email, Snapchat, Pinterest, Twitter, Reddit, and whatever new social media have launched since I wrote this syllabus. In deference to the addicted, I will provide a ten-minute digital break in the middle of each class—the equivalent of an old-style smoking break—for you to puff on the latest news and gossip. We will also maintain an emergency medical response team on call in case anyone goes into Yik-Yak withdrawal shock. Note: the cellphone ban extends to taking photographs of the Powerpoint slides, which is a waste of time, because they will be posted online anyway, but somebody always seems to want to do it, perhaps to sell the slides for a pittance to some unsavoury pirate website. Don’t be that jerk. To get into the spirit of the analog classroom, and to use the nervous energy that might otherwise be taken up with digital fidgeting, I encourage women to knit and wear junk store dresses and men to make lanyards and grow beards—or vice versa. To be honest, this is not a completely analog classroom. I will use Powerpoint and Youtube in lecture rather than mimeo and eight-track tape. Course materials will be provided on Quercus. There is also a digital assignment. If you’re really clever—and a hopeless digital addict—you can even hack my Powerpoint to run your Instagram feed. Nevertheless, the goal is to allow you to experience a distraction-free environment for a couple of hours each week so that you can practice an important life skill called paying attention. Who knows, perhaps you will find the analog life so liberating that you will start taking your own personal holidays from the internet. I personally sleep better since I banished the cellphone from my bedroom. *Students may use a laptop computer for reasons of AccessAbility, either because they have a registered accommodation or to take notes for those who are so registered. If you wish to be a note-taker, please consult with the AccessAbility office in room SW302. Students using laptops will be required to sit in a designated area of the classroom. If anyone abuses this privilege and uses the computer to access the internet rather than to take notes with a word processing program, I will pull the plug for the entire semester. You have been warned. No other digital devices except a laptop will be allowed. Schedule of Lectures, Readings, and Assignments (Check Lab Dates for Each Section) Week 1, January 7: Why Study Food? Reading: Course Syllabus and Quercus Assignments Week 2, January 14: What is Food Citizenship? Readings: Parasecoli, 1-24; Preece, “Sins of the Flesh: Introduction”; Heldke, “Let’s Eat Chinese” Week 3, January 21: Is Food Authentic? Readings: Belasco, “Identity: Are We What We Eat?”; Fabien-Ouellet “Poutine Dynamics”; Yan, “McDonald’s in Beijing” Preliminary Writing Assignment 1 Due: Defining a Food Culture Lab 1, January 20-21: Introducing the Culinaria Kitchen Week 4, January 28: Where Does Our Food Come From? Readings: Parasecoli 27-59; Barndt, “On the Move for Food”; Ray, “Dreams of Pakistani Grill” Preliminary Writing Assignment 2 Due: Ethnographic Field Notes Week 5, February 4: How Do We Feed Cities? Readings: Imbruce, “From the Bottom Up”; Baker, “Tending Cultural Landscapes” Lab 2, February 3-4: Authentic Food Culinary History Assignment Due Week 6, February 11: What is Taste? Readings: Terrio, “Crafting Grand Cru Chocolates”; Pilcher and Mantilla-Morales, “Is That Grapefruit in My Beer?” Lab 3, February 10-11: Learning to Taste Midterm Exam (second half of the lecture period -- midterm will not cover taste lecture) Reading Week, February 18 Week 7, February 25: Who Prepares Our Food? Readings: Schlosser, “The Chain Never Stops”; Beagan, et al, “‘It’s Just Easier for Me to Do It.’” Lab 4, February 24-25: Food Labour Week 8, March 3: What Is the Relationship Between Food and Health? Readings: Parasecoli 61-83; Belisle, “Eating Clean”; Wilson, “Why We Fell for Clean Eating” Week 9, March 10: How Did Farms Become Factories? Readings: Parasecoli 85-110; Fitzgerald, “Eating and Remembering” Preliminary Writing Assignment 3: Ethnographic Analysis Draft Lab 5, March 9-10: Peer Editing Week 10, March 17: Who Keeps Watch Over Our Food? Readings: Parasecoli, 111-35; Godley and Williams, “Democratizing Luxury and the Contentious ‘Invention of the Technological Chicken’ in Britain” Restaurant Ethnography Paper Due Week 11, March 24: Can We Build a Just Food System? Readings: Parasecoli, 137-64; Matties, “Unsettling Settler Food Movements”; Ekers, “The Curious Case of Ecological Farm Interns” Week 12, March 31: What is the Future of Food? Readings: Parasecoli, 165-90; Tony Weis “The Meat of the Global Food Crisis”; Alexandra Sexton, “Alternative Proteins and (Non)stuff of ‘Meat’” Lab 6, March 30-31: Final Reflections and Review Final Exam, as scheduled FSTB01 Methodologies in Food Studies January 7, 2020 Note: For reasons of copyright, images do not appear on posted slides. Lecture Outline • What is Food Studies? Themes and questions of the class and the Food Studies Minor program • How do we study food? Methodologies of Food Studies • What is ethnography? In-class exercise • What do you need to do in this class? Syllabus and assignments Food Studies Does Not Ask: • What should we eat? Instead, Food Studies Asks: • What are the constraints on our food choices? • Culture • Access • Citizenship Culture • Is Food Authentic? Culture • What is Taste? Access • Where Does Our Food Come From? Access • Who Prepares Our Food? Access • How Did Farms Become Factories? Access • How Do We Feed Cities? Citizenship • Who Keeps Watch Over Our Food? Citizenship • What is the Relationship Between Food and Health? Citizenship • Can We Build a Just Food System? Citizenship • What is the Future of Food? Food Studies Methodologies • Ethnography • Mapping • Analytical Writing Ethnography Exercise • https://www.youtube.com/watch?v=6WrkdTrrwew ... Purchase answer to see full attachment