The purpose of this course is to explore the idea of equality in the American historical experience by analyzing class conflict and the competition for economic resources. The focal point of the course is working people and their efforts to achieve the "American Dream." The tension between labor and capital will provide the framework for the course. Ideas about equality from the American Revolution through the Civil War will be examined, and then tested by uncovering how the idea of equality translates into the industrial age and beyond. Specific attention is devoted to the Gilded Age and the Progressive Era, as well as the New Deal, and the current debate over income equality.
Students will be introduced to the principles and techniques of creating visual content and visual storytelling through digital photography. This course will give the student a basic understanding of digital capture utilizing 35mm DSLR camera systems, digital darkroom techniques, and best digital workflow practices. Students will develop a visual literacy by analyzing historical trends of visual communication as well as critically examining current marketing and communication trends in the food industry, and will also learn to work on location and in the studio creating food-based content. In addition, they will be introduced to food styling techniques.
In this class, you will study the regional foods, drinks, and foodways of France to better understand evolving global food culture and food systems. Through focused readings and experiential activities, we will look at food traditions and heritage, etiquette and manners, the technologies of food and drink production, the social impacts of food habits, regionality and terroir, and the challenges of the global landscape.
In this class, you will study the regional foods, drinks, and foodways of Italy to better understand evolving global food culture and food systems. Through focused readings and experiential activities, we will look at food traditions and heritage, etiquette and manners, the technologies of food and drink production, the social impacts of food habits, regionality and terroir, and the challenges of the global landscape.
This course examines the evolution of constitutionally protected rights in the history of the United States, as well as the social, political, and economic forces that have helped shape the creation and dissemination of those rights, and the extent to which those rights have advanced the cause of freedom in America. The course materials focus on the creation of the Constitution, the Bill of Rights, and constitutional amendments. Attention is paid to the historical periods in which these amendments came to fruition and how the amendments and the Supreme Court decisions that followed have helped shape American freedom. The course concludes with an assessment of the relevance of the Constitution in the 21st century.
Around the world, attention is being paid to unfamiliar ingredients emerging from Pre-Columbian Latin American foodways. Often these ancient foods are marketed for their nutritional value, exoticism, and "authenticity." Global interest in crops such as quinoa and amaranth has created an economic boom for producers, but often with the effect of driving the rural villagers who traditionally consumed these crops out of the marketplace in favor of first-world gourmets. While a great deal of traditional farming knowledge was lost during the Columbian Exchange, most of the ingredients being "discovered" today have enjoyed a long history of uninterrupted cultivation and consumption in their lands of origin. This class seeks to address the culture of colonialism and globalization that allows such ingredients to be simultaneously "discovered" and exploited, and the various issues of agency, ownership, and social justice that underlie the adoption of new foods from Latin America.