THE ETHICS OF FOOD*

国際教養学部

ARPH3050

コース情報

担当教員: FRISCHHUT Akiko

単位数: 4

年度: 2024

学期: 秋学期

曜限: 火3, 金3

形式: 対面授業

レベル: 300

アクティブラーニング: あり

他学部履修: 可

評価方法

授業参加

レポート

60%

その他

•. Discussion Leadership 20% Each student will be assigned one class when they will also be the discussion leader for that class session. • Reflection statements 5% Two short statements describing your own food eating habits and policies (“e.g. eat organic” or “eat low-cost” etc.), one at the beginning of this course and one at the end. The final statement should describe changes (if any) in your habits that you have made or would like to make. • Online discussion forum contributions 10% Contribute one question about a given assignment and one answer to a fellow student for each online discussion forum. We will discuss your questions and answers in the seminar and/or discussion class following the lecture.

35%

詳細情報

概要

You Are What You Eat! This saying reflects the reality that every day, whenever we choose something to eat, our decisions express our values. Do you walk the extra mile to find an organic shop, or do you rather spend your money on something other than expensive food? Do you skip desert because you value your health? Do you think we should avoid eating animals? Is it important to you that food is locally produced? This course focuses on the ethics of these decisions, in other words, in what way moral considerations play a role in your reasoning. It will introduce a number of important moral debates such as whether we have any obligations towards non-human animals, the environmental and social consequences of our eating habits and whether we are morally obliged to change them. The format will be alternating between lectures and discussion classes. Online forums, competitive debate clubs and discussions moderated by students ensure an engaging course format which focusses on active participation of the students.

目標

Course goals: This course will provide • an introduction to important ethical debates about food • introduction of different ethical positions and • a deeper understanding how these ethical positions apply to the debates about food • a motivation to deeper reflect on one’s own food habit and values Course outcome: • students will be able to articulate the important ethical debates about food • students will be able to recapitulate different ethical positions • students will be able to identify various ethical positions in the debates about food • students will reflect on their own food habits and values and develop a deeper understanding in their role in and contribution to the food system

授業外の学習

-Preparation of class materials and reading assignments (60 minutes). -Work on class assignments (60 minutes) -Review class lecture and do quizzes (70 minutes)

所要時間: 190 minutes per lecture

スケジュール

Lectue 1: Introduction. Michael Pollan,The Omnivore’s Dilemma, chapter 17 Peter Singer and Jim Mason, The Ethics of What We Eat, chapter 5 Optional: The Ethics of What We Eat, chapter 6 N.B. The course schedule may still change depending on class progress
Film: Food, Inc. + online discussion forum
David Foster Wallace, “Consider the Lobster”
Ken Lopez-Alt, “The Physiology of Foie: Why Foie Gras is Not Unethical” + discussion
Tom Regan, “The Case for Animal Rights”
Peter Singer, “All Animals are Equal” + online discussion forum
Roger Scruton, “The Conscientious Carnivore” Optional: “Human Beings and Being Human (feat. Syl Ko)” podcast
Jacquet, Franks, et al, “Octopus Farming,” + discussion
Alastair Norcross, excerpt from “Puppies, Pigs, and People: Eating Meat and Marginal Cases” Optional: Matthew C. Halteman, “Compassionate Eating as Care of Creation”
Alice Levitt, "Guilt-Free Food" + online discussion forum
James Rachels, “The Basic Argument for Vegetarianism” Optional: Joel Salatin, excerpt from “Everything I Want to Do Is Illegal”
Dan Lowe, “Common Arguments for Eating Meat” + discussion
The Ethics of What We Eat, chapter 8
The Ethics of What We Eat, chapter 17, + online discussion forum
Joshua Colt Gambrel, “Virtue Theory and Genetically Modified Crops” Optional: Fred Kirschenmann, “Can Organic Agriculture Feed the World? And Is That the Right Question?”
Joan Gussow, “The Real Story of ‘O’” +online discussion forum
Desrochers and Shimiku, “Yes, We Have No Bananas: A Critique of the Food Miles Perspective” Cowan,An Economist Gets Lunch, selections Optional: Freakonomics podcast, “You Are What You Eat”, part 1.
Rolston,“Feeding People versus Saving Nature?” + discussion
Helena de Bres, “Local Food: The Moral Case”
The Ethics of What We Eat, chapter 10
Sam Quinones, “Dreamland” + online discussion forum
Eric A. Finkelstein and Laurie Zuckerman, “How the Economy Makes Us Fat” Lintott, “Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty Saletan” Optional: Taubes on YouTube: The Case Against Sugar: https://youtu.be/E0QvRreX7Gk Video on bottomless soupbowls: https://youtu.be/VKlx8k49Eqg
Film: “Supersize Me” + online discussion forum
Dennett,“Quining Qualia” Optional: Lehrer,“Do All Wines Taste the Same?”
Thring, “Changing Tastes: The Wandering Palate” + discussion
Film “Meat Me Half Way” Peter Singer, “Famine, Affluence, and Morality”
Presentations (1)
Presentations (2)

教科書

All readings will be made vailable through moodle, no textbook assigned.

参考書

書籍情報はありません。