Food in Culture,Social Justice (FCSJ)

FCSJ 199, SPECIAL TOPICS, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 261, *FOOD IN AMERICAN CULTURE, 3 Credits

Fosters understanding of the meanings of foods and foodways in American culture. Uses food as a lens to explore general topic areas such as work, family, ecology, and identity. Critically examines core issues that shape and have shaped American culture. CROSSLISTED as ANTH 261/FCSJ 261. (Bacc Core Course) (SS)

Attributes: CPWC – Core, Pers, West Culture; LACS – Liberal Arts Social Core

Equivalent to: ANTH 261

Available via Ecampus

FCSJ 299, SPECIAL TOPICS, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 361, *FOOD JUSTICE, 4 Credits

Contemporary food systems are examined from a cultural and social justice perspective. The human right to food as recognized by the United Nations serves as the justice grounding point. Impediments to realizing the right to food will be examined in national and international contexts. CROSSLISTED as ANTH 361/FCSJ 361. (Bacc Core Course) (SS)

Attributes: CPDP – Core, Perspective, Difference/Power/Discrimination; LACS – Liberal Arts Social Core

Equivalent to: ANTH 361

Available via Ecampus

FCSJ 399, SPECIAL TOPICS, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 401, RESEARCH, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 402, INDEPENDENT STUDY, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 403, THESIS, 1-6 Credits

This course is repeatable for 16 credits.

FCSJ 405, READING AND CONFERENCE, 1-6 Credits

This course is repeatable for 16 credits.

FCSJ 406, FOOD PROJECTS, 1-6 Credits

Graded P/N.

This course is repeatable for 6 credits.

Available via Ecampus

FCSJ 407, SEMINAR, 1-3 Credits

This course is repeatable for 16 credits.

FCSJ 410, INTERNSHIP, 1-16 Credits

Opportunities for students to take advantage of off-campus work experiences during regular term sessions for academic credit. Allows students to broaden and deepen their understanding and appreciation of the value of their academic activity. Internship is supervised and evaluated by individual faculty members.

This course is repeatable for 16 credits.

Recommended: 6 credits of FCSJ

FCSJ 422, INTERCULTURAL LEARNING COMMUNITY, 3-6 Credits

Taught as a learning community combining students, professors and community members to explore contemporary food-related questions in two different countries. Syllabus content will change depending on 1) The countries chosen, 2) The questions that are most of interest to the members of the community. Depending on the year, up to 25% of the time might be spent on the Corvallis campus.

Prerequisite: FCSJ 454 with C- or better

This course is repeatable for 6 credits.

FCSJ 444, NUTRITIONAL ANTHROPOLOGY, 4 Credits

Examines human nutrition and food systems from comparative, biocultural and evolutionary perspectives. Long-term evolutionary processes are examined within an ecological framework as significant factors affecting human biology and susceptibility to diet-related disease. An emphasis on anthropological methods in nutritional assessment including anthropometry, paleodietary assessment and nutritional participant-observation will provide students with the tools to evaluate human diet from skeletal and fossil collections through contemporary cross-cultural populations. CROSSLISTED as ANTH 444/FCSJ 444 and ANTH 544/FCSJ 544.

Prerequisite: ANTH 240 with C or better or ANTH 330 with C or better

Equivalent to: ANTH 444

FCSJ 454, *INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS, 4 Credits

Macro and micro-comparative overview of food systems in at least two different international settings, highlighting the influences of culture, social structure, geography, and economy on food systems. Non-traditional and emerging theoretical critiques of such influences on food systems are highlighted. (Bacc Core Course) (H) (SS) (NC)

Attributes: CSGI – Core, Synth, Global Issues; LACH – Liberal Arts Humanities Core; LACN – Liberal Arts Non-Western Core; LACS – Liberal Arts Social Core

Available via Ecampus

FCSJ 464, FOOD AND ETHNIC IDENTITY: DECOLONIZING FOOD AND OUR BODY, 3 Credits

This interdisciplinary and comparative course will examine the relationship between food and identity. Food, from its production to consumption, is a powerful symbol of social and cultural meaning. As an expression of identity and subjectivity, food also marks borders between humans and non-humans, plants and animals, nature and culture, tradition and modernity, etc. CROSSLISTED as ES 464/FCSJ 464 and ES 564/FCSJ 564. (H)

Attributes: LACH – Liberal Arts Humanities Core

Equivalent to: ES 464

Available via Ecampus

FCSJ 467, CAPSTONE: FOOD IN CULTURE AND SOCIAL JUSTICE, 1 Credit

Working under the supervision of a Food in Culture and Social Justice faculty person, students further engage with a topic previously explored in FCSJ course work and produce a 5-page paper and public poster, presentation or website that demonstrates critical thinking and writing competencies about food, culture and social justice. Graded P/N.

Equivalent to: ANTH 467

Recommended: Completion or concurrent enrollment in the last coursework for the FCSJ undergraduate certificate

Available via Ecampus

FCSJ 486, ANTHROPOLOGY OF FOOD, 4 Credits

The role of food in human cultures, both past and present. Includes discussion of different food procurement styles, social movements and the political economy of food. Looks at the symbolic aspects of food as well as its relationship with the environment. CROSSLISTED as ANTH 486/FCSJ 486 and ANTH 586/FCSJ 586.

Attributes: LACS – Liberal Arts Social Core

Equivalent to: ANTH 486

Recommended: 3 credits of social science.

FCSJ 499, SPECIAL TOPICS, 1-16 Credits

This course is repeatable for 16 credits.

FCSJ 501, RESEARCH, 1-6 Credits

This course is repeatable for 16 credits.

FCSJ 502, INDEPENDENT STUDY, 1-6 Credits

This course is repeatable for 16 credits.

FCSJ 503, THESIS, 1-12 Credits

This course is repeatable for 999 credits.

FCSJ 505, READING AND CONFERENCE, 1-6 Credits

This course is repeatable for 16 credits.

FCSJ 506, FOOD PROJECTS, 1-6 Credits

Graded P/N.

This course is repeatable for 6 credits.

FCSJ 507, SEMINAR, 1-3 Credits

This course is repeatable for 16 credits.

FCSJ 510, GRADUATE INTERNSHIP, 1-16 Credits

Opportunities for students to take advantage of off-campus work experiences during regular term sessions for academic credit. Allows students to broaden and deepen their understanding and appreciation of the value of their academic activity. Internship is supervised and evaluated by individual faculty members.

This course is repeatable for 16 credits.

Recommended: 6 credits of FCSJ

FCSJ 522, INTERCULTURAL LEARNING COMMUNITY, 3-6 Credits

Taught as a learning community combining students, professors and community members to explore contemporary food-related questions in two different countries. Syllabus content will change depending on 1) The countries chosen, 2) The questions that are most of interest to the members of the community. Depending on the year, up to 25% of the time might be spent on the Corvallis campus.

Prerequisite: FCSJ 554 with C or better

This course is repeatable for 6 credits.

FCSJ 544, NUTRITIONAL ANTHROPOLOGY, 4 Credits

Examines human nutrition and food systems from comparative, biocultural and evolutionary perspectives. Long-term evolutionary processes are examined within an ecological framework as significant factors affecting human biology and susceptibility to diet-related disease. An emphasis on anthropological methods in nutritional assessment including anthropometry, paleodietary assessment and nutritional participant-observation will provide students with the tools to evaluate human diet from skeletal and fossil collections through contemporary cross-cultural populations. CROSSLISTED as ANTH 444/FCSJ 444 and ANTH 544/FCSJ 544.

Equivalent to: ANTH 544

Recommended: ANTH 240 or ANTH 330

FCSJ 547, METHODS IN FOOD IN CULTURE AND SOCIAL JUSTICE, 4 Credits

Exposes graduate students to the methodological approaches and methods used in guiding empirical research on the socio-cultural aspects of food, focusing on vulnerable populations, food security, procurement, foodways, disasters, and climate change. Methodological approaches and methods as evidenced in peer-reviewed publications is the grounding for the course. CROSSLISTED as ANTH 547/FCSJ 547.

Equivalent to: ANTH 547

FCSJ 554, INTERNATIONAL PERSPECTIVES ON FOOD SYSTEMS, 4 Credits

Macro and micro-comparative overview of food systems in at least two different international settings, highlighting the influences of culture, social structure, geography, and economy on food systems. Non-traditional and emerging theoretical critiques of such influences on food systems are highlighted.

Available via Ecampus

FCSJ 564, FOOD AND ETHNIC IDENTITY: DECOLONIZING FOOD AND OUR BODY, 3 Credits

This interdisciplinary and comparative course will examine the relationship between food and identity. Food, from its production to consumption, is a powerful symbol of social and cultural meaning. As an expression of identity and subjectivity, food also marks borders between humans and non-humans, plants and animals, nature and culture, tradition and modernity, etc. CROSSLISTED as ES 464/FCSJ 464 and ES 564/FCSJ 564.

Equivalent to: ES 564

Available via Ecampus

FCSJ 567, AGRI-FOOD MOVEMENTS, 4 Credits

Investigates the origins and contemporary status of producer and consumer food movements including, but not limited to, organics, agricultural labor movements, animal welfare, vegetarian and vegan movements, farmers' markets, and permaculture. CROSSLISTED as ANTH 567/FCSJ 567.

Equivalent to: ANTH 567

FCSJ 586, ANTHROPOLOGY OF FOOD, 4 Credits

The role of food in human cultures, both past and present. Includes discussion of different food procurement styles, social movements and the political economy of food. Looks at the symbolic aspects of food as well as its relationship with the environment. CROSSLISTED as ANTH 486/FCSJ 486 and ANTH 586/FCSJ 586.

Equivalent to: ANTH 586

Recommended: 3 credits of social science.

FCSJ 599, SPECIAL TOPICS, 1-16 Credits

This course is repeatable for 16 credits.