FOOD AND WINE PROJECT

Department of Hospitality and Tourism

Course: HM 421: Food, Wine and Culture in California, (GE) Instructor: Dr. Colin Johnson Semester: Summer 2019 Phone: 415 338 6084 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.

1. Course Description:

SFSU 2018-2019 Bulletin: 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.

Student learning outcomes:

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 and the common problem of obesity and anorexia nervosa

5. Evaluate the history and culture of major California wines and their history: Northern and Central coastal region, Great Central Valley region, Southern California region.

6. Describe the classifications of wines and their cultural origins; steps of the wine growing, wine making and fermentation processes at the wineries; and sensory sciences of wine.

7. Suggest the appropriate interaction of wine with various cultural food components, such as seafood, poultry, meats, and other foods.

8. Describe wine and food service styles that reflect cultural heritage.

9. Describe the specific cultures in California in terms of food and wine preferences, dining and table etiquette, taboos, and factors affecting these preferences. Topics covered 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:

Civitello, L (2011) Cuisine and Culture, John Wiley and Sons, Inc, Hobeken, New Jersey

Robinson, J, and Murphy, L (2013) American Wine; The ultimate companion to the wines and wineries of the United States University of California Press, Berkeley and Los Angeles.

Additional readings will be provided during the semester.

2. Class Format:

This is an on-line class. Lectures, videos and other materials will be made available through ilearn

The class sessions will be augmented by guest speakers, videos, and other resources as appropriate.

3. Grading: The mid-term and final examinations will consist of multiple-choice and/or true or false questions covering textbook materials, class lectures and current events as discussed in class. No make-up exams will be given unless due to medical or other emergencies (proof of extenuating circumstances will be required).

4. 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%

Grade Components:

Component Percentage

Mid term examination 20

Essay 20

Individual Project 20

Final examination 20

Course participation & self-assessment 10

Forum posts 10

Total 100

5. Assessment details

(1) Mid term and final examinations

These are open -book, multiple choice and true and false examinations. They will be taken on-line. The Mid term opens at 8:00AM on Thursday 27th June and closes on Saturday 29th June 11:55PM. The final opens at Thursday 11th July at 8:00AM and closes on Friday 12th July at 11:55PM

(2) Essay

A 3-page, double spaced essay is required. The due date is Thursday 20th June at 11:55PM. A Listing of essay titles is provided on ilearn. You may choose to write your essay from any of the titles on the list. Please note the later titles will deal with material that is covered later in the course.

The paper must be a formal research paper of at least 3 pages (not counting the title and reference pages). The final paper/project writing format must follow the APA (American Psychological Association) writing style. Please follow the formatting as outlined on the Owl Purdue Online Writing Lab: http://owl.english.purdue.edu/owl/resource/560/01/

The following links will provide basic video instructions to proper formatting of your paper:

APA Formatting - The Basics : http://www.youtube.com/watch?v=pdAfIqRt60c&list=UUgVqKEU_v6WXOSlgP440MPA&index=4

APA Formatting: Reference List Basics: http://www.youtube.com/watch?v=HpAOi8-WUY4&list=PL8F43A67F38DE3D5D&index=2

Each paper must be grammatically correct and free from spelling mistakes

It should be properly researched and contain a reference page (please use at least 3 good quality sources, and not just Wikipedia).

The paper must be turned in via ilearn, and due to the large numbers of students in the class, it is not possible to accept late papers.

Turnitin Helpful links: In general – FAQ: http://turnitin.com/en_us/support/help-center

Please note that I advise that the similarity rating be no higher than 25%

(3) Projects

You may choose one of the following three assignments:

The due date is Thursday 4th July, 11:55PM.

Option 1

Prepare and cook a three-course meal for a minimum of two persons (and select wines to partner with the food):

Research, design, and develop a three course menu along these lines:

a. Appetizer/first course (Smaller plate of food than entrée, but served seated).

b. Entrée (including protein, starch and vegetable)

c. Dessert

or

An appropriate but comparable ethnic combination of courses.

Remember, you are serving 3 courses, portion sizes should be adjusted accordingly.

2. Select wines to go with each course. The same wine may be used for two of the courses. These need not be expensive wines, and it is intended for you only to drink a glass with each course. Total wine consumption should not exceed one-half bottle per person, maximum. Each student must be 21 years or over to consume wine.

3. Include with the report:

a. A menu listing the courses and the specific wine served at each course. Wine information on the menu should include vintage, producer, grape variety and appellation.

b. Explain the rationale for your menu items and wine selections to accompany them. Emphasis should be on why the specific wines were selected to go with each course.

c. Document the event with photographs or videos showing the different food courses and wines. Write a brief (2-3 page) evaluation of what you liked and/or disliked) of the food/wine experience. This should include an evaluation of each food and wine combination as well as a summary of how the entire meal worked together or did not work.

Option 2

Keep a food diary or food journal for two weeks. Reflect upon some of the themes in the course and how this may affect your eating habits and food dollar expenditure.

Examples of food logs or journals may be found at:

http://www.myfooddiary.com/Resources/meal_plans/

https://www.health.harvard.edu/media/content/files/health-report-pdfs/Food-Diary.pdf

Option 3

Review three different food applications available on the market (examples include:

https://wa-health.kaiserpermanente.org/best-diet-apps/

https://www.healthline.com/health/food-nutrition/top-iphone-android-apps#Nutrients

https://www.imore.com/best-food-nutrition-apps

Evaluate the effectiveness of the apps, comment on the distribution of the app (numbers, most likely demographics) and critique the apps’. strengths and weaknesses.

(4) Course participation and self-assessment

You are to write the grade that you believe that you deserve for participation in the course along with suggestions for improvements in the course. The due date is Thursday 11th July at 11:55PM

(5) Forum posts

There are 5 forums posted throughout the course. You will receive full credit for complying with the forum requests. The forums are to be completed by Thursday night (11:55PM) each week.

6. Course calendar :

Week beginning	Subject	Notes
Week 1: June 10th	Tuesday: Introduction to course and course requirements; Food origins and influences on diets; Chapter 1 Prehistory , Mesopotamia, Egypt, China, India. Chapter 2 Grain, Grape, Olive: The Ancient Mediterranean; Chapter 3 Crazy Bread, Coffee and Courtly manners- Middle ages Thursday: Chapter 4 New World Food: Chapter 5 Food goes Global: the Colombian exchange Global expansion of food Religion and food (Powerpoint presentation- not chapter in book) Chapter 6 America from Colony to Country	Cuisine and Culture Text for first 2 weeks of course Forum posting (1)
Week 2: June 17th	Tuesday Chapter 9: Africa and Asia/Native and colonial cuisine; Chapter 10:The Purity crusade, Cuisine classique and prohibition; Chapter 11: Soup kitchens, Spam and TV Thursday: Chapter 12 Agribusiness vs organic; The cultural impacts on food choices of Californians. California restaurants, their foundations, history and style of cuisines and other cultural contributions California chefs, pedigree and contributions Debate on food in the US: fast food, inception, marketing, successes and consequences Powerpoint slides- not chapters in book)	Essay due by Thursday 20th June at 11:55PM Forum posting (2)
Week 3: June 24th	Tuesday: Introduction to wine: Viticulture/Oenology (Powerpoint slides) Classification of wines, wine making process: major white grapes: major red grapes Thursday: American winemaking comes of age Napa and Sonoma counties	American wine text Mid-term open from Thursday 27thst June (8:00AM) to Saturday 29th June (11:55PM) Forum posting (3)
Week 4: July 1st	Tuesday: Mendocino and Lake County Wines Bay Area and Santa Cruz Wines Thursday: Central Coast and South Central Coast Wines Central Valley and Foothills Wines	Individual project due Thursday, 4th July 11:55PM Forum posting (4)
Week 5: July 8th	Tuesday: New wine trends Sustainable wine making Economic impact of wine in CA (Powerpoint presentation, not chapter in book) Thursday: Final	Course participation and self-assessment due Thursday 11th July (11:55PM) Forum posting (5) Final open from Thursday 11th July (8:00AM) to Friday 12th July (11:55PM)

7. Disability Programs and Resource Center :

Students with disabilities who need reasonable accommodations are encouraged to contact the instructor.  The [Disability Programs and Resource Center (DPRC)] is available to facilitate the reasonable accommodations process. The [DPRC] is located in the [Student Service Building and can be reached by telephone (voice/TTY 415-338-2472) or by email ([email protected]).” (http://www.sfsu.edu/~dprc)].

8. Student Disclosures of Sexual Violence:

SF State fosters a campus free of sexual violence including sexual harassment, domestic violence, dating violence, stalking, and/or any form of sex or gender discrimination.  If you disclose a personal experience as an SF State student, the course instructor is required to notify the [Dean of Students].  To disclose any such violence confidentially, contact:

[The SAFE Place - (415) 338-2208; http://www.sfsu.edu/~safe_plc/]

[Counseling and Psychological Services Center - (415) 338-2208; http://psyservs.sfsu.edu/ ]

For more information on your rights and available resources: [ http://titleix.sfsu.edu]

9. For More Information:

The College of Business Student Services Center is located in BUS112. Office hours M-F 9-12; 1-5 pm; (415) 405-3531; [email protected]. Please visit the office for all COB/university advisement matters (missing deadlines on N/NC, late adds, late withdrawal, or waiver of college regulations) or non-HTM matters (ACCT, FIN and other BUS courses).

10. Finally :

I wish you much success with the course and please do not hesitate to contact me directly if you have any concerns or suggestions for improvement.

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