This is a course for those who are interested in the challenge posed by massive and persistent world poverty, and are hopeful that economists might have something useful to say about this challenge. The questions we will take up include: Is extreme poverty a thing of the past? What is economic life like when living under a dollar per day? Why do some countries grow fast and others fall further behind? Does growth help the poor? Are famines unavoidable? How can we end child labor - or should we? How do we make schools work for poor citizens? How do we deal with the disease burden? Is micro finance invaluable or overrated? Without property rights, is life destined to be "nasty, brutish and short"? Has globalization been good to the poor? Should we leave economic development to the market? Should we leave economic development to non-governmental organizations (NGOs)? Does foreign aid help or hinder? Where is the best place to intervene?

Examines traditional forms of East Asian culture (including literature, art, performance, food, and religion) as well as contemporary forms of popular culture (film, pop music, karaoke, and manga). Covers China, Japan, Korea, Taiwan, and Hong Kong, with an emphasis on China. Attention given to women's culture. The influence and presence of Asian cultural expressions in the US are also considered. Use made of resources in the Boston area, including the MFA, the Children's Museum, and the Sackler collection at Harvard. Taught in English.

The Economics of Food and Agricultural Markets is written for applied intermediate microeconomics courses. The book showcases the power of economic principles to explain and predict issues and current events in the food, agricultural, agribusiness, international trade, and natural resource sectors. The field of agricultural economics is relevant, important and interesting. The study of market structures, also called industrial organization, provides powerful, timely, and useful tools for any individual or group making personal choices, business decisions, or public policies in food and agriculture industries.

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques -- drying, freezing, canning, salting, etc -- that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?

Introduction to French language and culture. Emphasis on the acquisition of vocabulary and grammatical concepts through active communication. Immediate exposure to authentic French via video sources and printed materials for developing cultural awareness as well as linguistic proficiency. Coordinated language lab program. For graduate credit see 21F.351.

Further development of linguistic proficiency through active communication. Expansion of vocabulary and completion of the basics of French grammar. Continued exposure to culturally authentic audio and video materials in the classroom and the language lab. Study of short texts. Increased practice in writing. For graduate credit see 21F.352.

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

In this lab, students will practice ordering from a menu. Students will also practice posing and answering questions to waiters. Finally, students will engage with the cultural aspects of eating out in a German-speaking country.

Geography 430 is an active, creative learning community focused around understanding the changing relationships between people and their environments, the causes and consequences of environmental degradation, strategies for building a more sustainable world, and the methods and approaches that scholars have used to understand human-environment interactions. The primary course objectives are to help geographers, earth scientists, and other professionals to deepen their appreciation for the complexity of human-environment systems and to develop skills that allow them to interpret, analyze, and communicate effectively regarding human-environment interactions in their lives as students, professionals, and citizens.

Lesson 0 - Orientation and Syllabus
Lesson 1 - Global Environmental Change and Planetary Boundaries
Lesson 2 - Complex Social-Ecological Systems
Lesson 3 - Governance
Lesson 4 - Environmental Justice
Lesson 5 - The Food-Energy-Water Nexus
Lesson 6 - Food
Lesson 7 - Energy
Lesson 8 - Water
Lesson 9 - Biodiversity Conservation
Lesson 10 - Land Use Change
Lesson 11 - Climate Change

This course explores how identities, whether of individuals or groups, are produced, maintained, and transformed. Students will be introduced to various theoretical perspectives that deal with identity formation, including constructions of "the normal." We will explore the utility of these perspectives for understanding identity components such as gender, sexual orientation, race, ethnicity, religion, language, social class, and bodily difference. By semester's end students will understand better how an individual can be at once cause and consequence of society, a unique agent of social action as well as a social product.

This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.

" This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes."

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Welcome to the First Edition of an OER textbook for Penn State's NUTR 100 Nutritional Applications for a Healthy Lifestyle . This text was developed with the assistance of an Affordable Course Transformation grant from The Pennsylvania State University.

Table of Contents:

Chapter 1 - Nutrition and You
Chapter 2 - Tools for Healthy Eating
Chapter 3 - Healthy choices, Meal planning, and Portion sizes
Chapter 4 - Digestion, Absorption, and Transport: How the body uses food
Chapter 5 - Carbohydrates and Diabetes
Chapter 6 - Lipids (fats), Nutrition, and Cardiovascular disease
Chapter 7 - Protein, Vegetarian Diets, and Eat to Compete
Chapter 8 - Energy Balance and Body Composition
Chapter 9 - Obesity, Chronic disease, Weight and Stress management
Chapter 10 - Vitamins
Chapter 11 - Major, Trace Minerals and Water
Chapter 12 - From Pregnancy to the Toddler Years
Chapter 13 - Alcohol
Chapter 14 - Food Safety
Chapter 15 - Food Security and Sustainability

Explore where the prohibitions and permissions that occur in every day life come from, why they exist, and what gives them force. For example: food- you are only willing and able to eat a subset of the world's edible substances. Marriage- some marriages are prohibited by law or by custom. Addresses questions of prohibition and permission using psychological sources and literary works from ancient to modern. Includes texts by Shakespeare, Melville, Mary Rowlandson, and Anita Desai. Students give group and individual oral presentations.

The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture. A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes and to understand and speak basic Italian.

Subject considers how the visual and material world of "nature" has been reshaped by industrial practices, beliefs, structures, and activities. Readings in historical geography, aesthetics, American history, environmental and ecological history, architecture, city planning, and landscape studies. Several field trips planned to visit local industrial landscapes. Assignments involve weekly short, written responses to the readings, and discussion-leading. Final project is a photo-essay on the student's choice of industrial site (photographic experience not necessary).