SPEC 46
Feast, Fasts, & Holy Pasts: Religion & Food Winter 2024

This is not the current course catalog

Class Details

In this course students will investigate the intersections of religion, history, and food around the world and in their own lives. Through readings, films, exploratory mapping, site visits, and interviews we will explore: how does food nourish and/or harm physically, socially, psychically, and spiritually? [This is a project-based course]: each week students will engage in larger class-wide collaborative discovery projects and work on individual recipe notes. We will reflect on scarred histories of foods from feasts and famine, peel and slice onions slowly and thoughtfully, consider the metaphysical lessons of an orange, create a class food ritual, and spend a lot of time with one recipe from a friend or family member reflecting on its history, cultural significance, means of transmission, dependence on ingredients and technology, and learning from “performing” the recipe instructions yourself.
The Class: Format: lecture
Limit: 30
Expected: NA
Class#: 1359
Grading: pass/fail only
Requirements/Evaluation: Paper(s) or report(s); Other: Participation in collaborative discovery projects
Prerequisites: none
Enrollment Preferences: Preference to first and second years.
Unit Notes: Jon Kara Shields is a scholar of ethics, religion, and gender. She holds a PhD from the University of Notre Dame, an MDiv from Yale, and an MA (cantab) from Cambridge University. She previously taught at Simpson College.
Attributes: EXPE Experiential Education Courses
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