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San Diego State University

Experience Food

Food word cloud

Click on the following titles below for suggested readings:


Food Matter Book Cover

Food Matters explores central questions around the seemingly simple topic of food: what is food, exactly? Do we eat for sustenance, for health, for pleasure? Where does our food come from, and why should we care? What does it mean to eat ethically? Readings by a range of essayists, scientists, health researchers, philosophers, reporters, artists, and ordinary citizens take up these questions and more. Questions after each reading provide a range of activities for students. The Web site for the Spotlight Series offers comprehensive instructor support with sample syllabi and additional teaching resources. The Bedford Spotlight Reader Series is an exciting new line of single-theme readers, each featuring Bedford’s trademark care and quality. The readers in the series collect carefully chosen readings sufficient for an entire writing course—about 30 selections—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students make inquiries from multiple perspectives, opening up topics such as money, food, sustainability, and gender to critical analysis. The readers are flexibly arranged in thematic chapters, eachfocusing in depth on a different facet of the central topic. An Editorial Board of more than a dozen compositionists at schools focusing on specific themes have assisted in the development of the series.

 

Forty-nine million people—including one in four children—go hungry in the U.S. every day, despite our having the means to provide nutritious, affordable food for all. Inspired by the acclaimed documentary A Place at the Table, this companion book offers powerful insights from those at the front lines of solving hunger in America.





Africa's smallholder farmers, most of whom are women, know misery. They toil in a time warp, living and working essentially as their forebears did a century ago. With tired seeds, meager soil nutrition, primitive storage facilities, wretched roads, and no capital or credit, they harvest less than one-quarter the yields of Western farmers. The romantic ideal of African farmers----rural villagers in touch with nature, tending bucolic fields----is in reality a horror scene of malnourished children, backbreaking manual work, and profound hopelessness. Growing food is their driving preoccupation, and still they don't have enough to feed their families throughout the year. The wanjala----the annual hunger season that can stretch from one month to as many as eight or nine----abides.


But in January 2011, Leonida and her neighbors came together and took the enormous risk of trying to change their lives. Award-winning author and world hunger activist Roger Thurow spent a year with four of them----Leonida Wanyama, Rasoa Wasike, Francis Mamati, and Zipporah Biketi----to intimately chronicle their efforts. In The Last Hunger Season, he illuminates the profound challenges these farmers and their families face, and follows them through the seasons to see whether, with a little bit of help from a new social enterprise organization called One Acre Fund, they might transcend lives of dire poverty and hunger.  The daily dramas of the farmers' lives unfold against the backdrop of a looming global challenge: to feed a growing population, world food production must nearly double by 2050. If these farmers succeed, so might we all.

 

 

A host of books and films in recent years have documented the dangers of our current food system, from chemical runoff to soaring rates of diet-related illness to inhumane treatment of workers and animals. But advice on what to do about it largely begins and ends with the admonition to "eat local or "eat organic."Fair Food is an enlightening and inspiring guide to changing not only what we eat, but how food is grown, packaged, delivered, marketed, and sold. Oran B. Hesterman shows how our system's dysfunctions are unintended consequences of our emphasis on efficiency, centralization, higher yields, profit, and convenience--and defines the new principles, as well as the concrete steps, necessary to restructuring it. Along the way, he introduces people and organizations across the country who are already doing this work in a number of creative ways, from bringing fresh food to inner cities to fighting for farm workers' rights to putting cows back on the pastures where they belong. He provides a wealth of practical information for readers.

For more than thirty years, humankind has known how to grow enough food to end chronic hunger worldwide. Yet in Africa, more than 9 million people every year die of hunger, malnutrition, and related diseases every year; most of them children. In this powerful investigative narrative, Wall Street Journal reporters Kilman & Thurow show exactly how, in the past few decades, Western policies conspired to keep Africa hungry and unable to feed itself. Enough is essential reading on a humanitarian issue of utmost urgency.

 

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it’s an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?  Expanding on the film’s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

 

*All summaries obtained from Amazon.com

           Call for Proposals on 2014-2015


           Common Experience Theme of
                  “Experience Food”


Due:
March 17, 2014


Please visit our website to read about on-going Common Experience programming for 2013-14--Experience Water. http://commonexperience.sdsu.edu

The Common Experience Advisory Committee invites proposals from faculty and staff that will produce a multifaceted approach to our adopted Common Experience theme for the 2014-15 academic year: Experience Food. Proposals involving lectures, seminars, the arts and other approaches are encouraged.

Proposals should include a brief concept paper, implementation plan, and budget (maximum award of $2,000 from CE resources). Implementation plans should describe affiliated coursework, intended audience, month or semester of implementation, participant engagement efforts, and learning outcomes as appropriate to the nature of the proposal. Projects that support one or more of the seven Essential Learning Capacities of the General Education Program are highly encouraged. (See General Catalog, Pgs 90-91,
http://arweb.sdsu.edu/

Total proposal length should not exceed five pages (excluding appendices).

On February 26, 2014, the Center for Teaching Learning will co-host a workshop for the faculty and staff. Members of the Common Experience Advisory Committee [i.e., Kotaro Nakamura (Art and Design), Vinod Sasidharan (Hospitality and Tourism Management), and Jose Preciado (Undergraduate Studies)] will lead a brief discussion on preparing proposals, integrating the Common Experience into courses, making connections to student services programming, and maximizing outreach to the campus community. Participants will also work in small groups to discuss and outline Experience Food proposals. Please join us for this event at the Faculty/Staff Club via registration through the CTL website. http://ctl.sdsu.edu

Please contact Jose Preciado for questions regarding budget or timeline. Proposals are due on March 17, 2014, by 4 p.m. at Administration 220 or via email at preciado@mail.sdsu.edu.

 

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