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Detailed Course Information


Fall 2012
Mar 24, 2018
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DISSECTING DINNER:WHAT WE EAT AND ITS ORIGINS~ The Earth now has over 7 billion people, and all must “eat to live”. As animals we are consumers, more specifically omnivores, in an ecological sense because we are adapted to consume almost any food item in our environment. Some popular media highlight the unfamiliar, unusual, or even what some consider bizarre foods that are routinely consumed by people across our globe. This course is focused on what humans consume and how it gets to our plates and palates. Our goals are to: summarize briefly our change from hunter-gatherers to agriculturalists; determine our minimal and optimal nutritional requirements; explore and document what we eat and where it comes from; investigate some alternative foods used by others across the globe; account for all the resources (e.g., nutrients, acreage, energy) that go into these foods; examine some of the biological, cultural, social, economic, and political aspects of our food; and explore what we must do to feed 7-9 billion people in this century and beyond. Students will read several types of literature, complete three formal and original written assignments, two formal presentations, plus several informal written and oral assignments. There may be one or more field trips to local farms and markets.
4.000 Credit hours
4.000 Lecture hours

Levels: Undergraduate
Schedule Types: Lecture

Freshman Colloquium Department

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