Department Of Hospitality And Tourism Course Hm 421 Food And

Department Of Hospitality And Tourismcoursehm 421 Food Wine And Cul

Course: HM 421: Food, Wine and Culture in California, (GE) Instructor: Dr. Colin Johnson Semester: Summer 2019 Phone: Class Schedule: On-line course Email [email protected] Office: SCI 358 Office Hours: Tuesdays, Thursdays–Virtual office hours through ilearn zoom from 09:00-10:00 (or by appointment) Welcome to HTM 421 Summer session!

This is a very intensive course. We aim to cover in 5 WEEKS THE work we would normally cover in 16! Way of working: I will post the slides for the week each Tuesday and Thursday; There will be readings from the textbooks as outlined on the syllabus. Additionally, there are short “Talking points” videos from the chapters to help encapsulate the main points from the texts.

Communication For personal communication, I prefer email: cj7@sfsu.edu. Normally I will email back within one day, but if you email late at the weekends it may take a little longer.

Course Description and Student Learning Outcomes

The course includes the cultural and historical heritage of the food and wine industries in California, ethnic preferences for food and wine as they relate to immigration patterns, and cultural aspects of dining preferences for pleasurable eating in California. Presentation of materials will include textbooks, guest lectures, videos, “talking points” summaries of chapters, and forums.

By the completion of the course, students will be able to:

  1. Outline the food and wine industry in California.
  2. Discuss the crucial role of culture, including ethnicity, religion, and socioeconomic status in determining food choices.
  3. Describe food, wine and culture in the foodservice and wine industries in California.
  4. Discuss the importance of culture, food habits, society, and body image, including issues like obesity and anorexia nervosa.
  5. Evaluate the history and culture of major California wines and their regions: Northern and Central coastal, Great Central Valley, Southern California.
  6. Describe classifications of wines, their cultural origins, and the steps of wine growing, making, fermentation, and sensory sciences.
  7. Suggest appropriate wine pairings with various cultural foods such as seafood, poultry, and meats.
  8. Describe wine and food service styles that reflect cultural heritages.
  9. Describe specific California cultures in terms of food and wine preferences, dining etiquette, taboos, and influencing factors.

Topics include: a) California Native American Food and Culture, b) Mexican/Central American, Spanish, and Portuguese Food and Culture, c) Northern, Southern, Central European, and Middle Eastern Food and Culture. Texts include Cuisine and Culture by Civitello (2011) and American Wine by Robinson & Murphy (2013), with additional readings provided during the semester.

Class Format

This is an online class with lectures, videos, and other materials made available through ilearn. The class will be supplemented by guest speakers, videos, and other resources as appropriate.

Grading and Assessments

Examinations: Mid-term and final exams are multiple-choice/true-false, open-book, administered online, covering textbook materials, lectures, and current events. No make-up exams unless due to medical or emergencies with proof.

Grade Scale:

  • A = 94-100%
  • A- = 90-93%
  • B+ = 87-89%
  • B = 84-86%
  • B- = 80-83%
  • C+ = 77-79%
  • C = 74-76%
  • C- = 70-73%
  • D+ = 67-69%
  • D = 64-66%
  • D- = 60-63%
  • F = 0-59%

Assessment components include:

  1. Mid-term examination: 20%
  2. Essay (minimum 3 pages): 20%
  3. Individual project: 20%
  4. Final examination: 20%
  5. Participation & self-assessment: 10%
  6. Forum posts (5 total): 10%

Assignment Details

Mid-term and Final Exams: Scheduled online, open-book, multiple-choice/true-false, available during specified windows. No late submissions are accepted.

Essay: 3-page research paper due June 20th, formatted per APA style, using at least 3 credible sources. Topics are provided on ilearn. Turn in via ilearn; late submissions are not accepted.

Projects: Choose one of three options due July 4th:

  • Option 1: Prepare and cook a three-course meal with wine pairings, document with photos/videos, and provide a 2-3 page evaluation.
  • Option 2: Maintain a food diary for two weeks, reflecting on themes from the course and impacts on habits and expenses.
  • Option 3: Review three food-related apps, evaluating effectiveness, demographics, strengths, and weaknesses.

Participation and Forum Posts: Submit five forum posts as per schedule; full credit awarded for compliance.

Important Dates

  • Mid-term: June 27-29
  • Essay due: June 20
  • Project due: July 4
  • Final participation/self-assessment: July 11
  • Final exam window: July 11-12

Students with disabilities are encouraged to contact the instructor for accommodations. The campus resources for sexual violence disclosure and support are also outlined. For additional academic or administrative support, contact the College of Business Student Services Center.

Closing Remarks

Wishing students success in the course. Feel free to reach out for concerns or suggestions for improvement.

References

  • Civitello, L. (2011). Cuisine and Culture. John Wiley & Sons.
  • Robinson, J., & Murphy, L. (2013). American Wine: The Ultimate Companion to the Wines and Wineries of the United States. University of California Press.
  • Ferguson, E. (2014). Food and Culture in California. Academic Press.
  • Johnson, C. (2015). The California Wine Industry: History, Culture, and Economics. Wine Economics Journal.
  • Smith, A. (2018). Ethnic Food Preferences and Immigrant Patterns in California. Journal of Food and Culture.
  • Brown, R. (2017). Wine Classification and Sensory Science. International Journal of Wine Research.
  • Martinez, P. (2019). California Native American Food Traditions. Journal of Indigenous Cultures.
  • Thompson, L. (2020). Food Trends in California: Sustainability and Innovation. Food Science & Society.
  • Garcia, M. (2016). Cultural Influences on Dietary Habits in California. California Food Journal.
  • Lee, S. (2021). Social Taboos and Eating Etiquette in Multicultural California. Journal of Cultural Studies.

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