The Chinese University of Hong Kong
Department of Geography and Resource Management
UGC221E GLOBAL FOOD RESOURCES
2nd Term, 2008-2009
Lecturer: Dr. Huang Yefang, Lucy
(FYB209, 2609-6596, lucy-huang@cuhk.edu.hk)
Tutor: Ms. Chan Hoi Weun, Kilkenny
(FYB234, 2609-6541, kilkennychan@cuhk.edu.hk)
Time/Place:
T5 & F2-3
ELB LT4
_________________________________________________________________________________
Course overview:
Seventy-five percent of the cereals we eat today come from a handful of crops domesticated
by our ancestors about 8,000 B.C. while plant geneticists nowadays are employing state-ofthe-art technologies in the breeding of new varieties. Who are cleverer? Why are some of the
Third World countries suffering from famine while developed countries produce more food
than needed? Is famine caused by uneven distribution of food resources or a lack of
democracy in developing countries? As a product of the Green Revolution in the 1960s and
1970s, conventional agriculture maximizes the production of food with excessive use of
fertilizers and pesticides that unavoidably contaminate the environment. Is it a necessary evil
in the wake of an ever-increasing world population? Organic farming, practiced globally
before the 1960s, is regarded as a form of sustainable agriculture in the 21st century. Is it old
wine in new bottle? Likewise, are genetically modified foods safe to eat and ethically
acceptable to people? Who will feed China, where 75% of the food is produced from only
25% of the nation’s total land area that is cultivable but diminishing rapidly? While Chinese
eat more cereals than meat, can they change their eating habit to relieve the pressure on
cultivated lands? How do regional tastes of food evolve in a large country like China?
Course objectives:
This course examines the above issues of food from different perspectives: historical, social,
economic, political, cultural, ecological and environmental. It begins with a global overview
of the domestication of plants and animals for food, evolution of agriculture, food security
and famine, food trade, as well as food safety and ethics. The pros and cons of conventional,
transgenic and organic agriculture will also be examined from a holistic point of view. This
is followed by an investigation of China’s food supply potentials and problem, regional
development of food tastes, and attempt to revolutionize its food production strategy in the
21st century. Lectures will be supplemented with videos and slides.
Expected learning outcomes:
Food is a basic need of human beings and food security is often assumed in an affluent
society like Hong Kong. Likewise, food safety and ethics is a growing concern of people
with the intensification of farming and rapid development of transgenic agriculture. After
taking this course, students should benefit in the following areas:
(1) A global and comprehensive perspective of different food issues including the origin
of food, international food trade, food security and safety, famine and food ethics;
(2) An understanding of the major forms of world agriculture: conventional, organic and
transgenic; and
(3) An understanding of China’s food production program and search for a viable
development strategy in meeting the needs of a growing population.
(4) A global perspective of sustainable agriculture and food for all!
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Parallel to the enhancement of knowledge base on food, students will be able to further
improve their critical thinking and analytical capability through problem-based teaching and
learning.
Course syllabus:
I. Global perspective of different food issues
1. Food and people
2. The food system: from land to mouth
3. Global food trade: a fair trade?
4. Food security and famine
II. Historical perspective of different forms of food production
5. Evolution of global food production
6. The Green revolution: failure or success
7. Global fishery production
8. Genetically modified foods and ethics of foods
9. Eating healthy: myths of organic foods
III. Case study: China’s food production
10. Who will feed China?
11. Changing food production in China
12. Regionalization of sweet, sour, bitter and spicy food tastes in China
IV. The way forward: Food for ALL in the 21st century!
13. Sustainable agricultural and food production
Teaching and learning activities:
Activities
Lecture/guest lecture
In-class forum
Video-watching discussion
WebCT discussion
Objectives
Equip students with basic theories, knowledge and skills
Improve students’ ability on food issue discussion and debate
Enhance students’ critical assessment on food issues
Discuss and share current food issues and thoughts
Assessment scheme:
(1) Quizzes --- 60%
Two quizzes will be arranged in the middle and at the end of the semester.
(2) In-class forum --- 20%
Several forums will be organized in the course. Students will be divided into groups.
Each group is required to organize one 45-minutes forum including presentation and
discussion sessions. Group members should work together to select a food-relevant topic,
give presentation on selected topic and chair discuss session, which will take 15% of total
mark. All other students are required to actively participate the discussion session, which
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accounts for 5% of total mark. The format of the forum will be decided by each group.
The arrangement of the forums will be finalized after the add-drop period.
(3) Class/discussion participation --- 20%
Students are strongly encouraged to participate various activities in the course including
video-watching discussion sessions and discussion within the lectures.
Tentative lecture content and schedule:
Activities
Week Dates (T5) &
Topic
(F2-3)
1
Jan 6(T) &
Lecture
Overview of the course
Food and people
The food system: from land to mouth
Jan 9(F)
2
3
4
5
6
7
8
9
10
11
12
13
14
Jan 13(T) &
Lecture
Jan 16(F)
Jan 20(T) &
Lecture
Global food trade: a fair trade?
Jan 23(F)
Happy Chinese New Year holidays
Feb 3(T) &
Lecture
Food security and famine (1)
Feb 6(F)
Video I
Food safety in HK
Feb 10(T) &
Lecture
Food security and famine (2)
Feb 13(F)
Evolution of food production
Feb17(T) &
Lecture
The Green revolution: failure or success
Feb 20(F)
Global fishery production
Feb 24(T) &
Quiz one
Feb 27(F)
Lecture
GM foods and ethics of foods
Mar 3(T) &
Video II
GM food labeling in HK
Mar 6(F)
Lecture
Eating healthy: myths of organic farming
Mar 10(T) &
Lecture
Reading day
Mar 13(F)
Who will feed China?
Mar 17(T) &
Lecture
Changing food production in China
Mar 20(F)
Regionalization of sweet, sour, bitter and
spicy food tastes in China
Mar 24(T) &
Forum 1
Group 1
Mar 27(F) Forum 2&3
Group 2 & 3
Mar 31(T) &
Forum 4
Group 4
Apr 3(F) Forum 5&6
Group 5 & 6
Guest lecture Wine in Europe (Prof. Delang)
Apr 7 (T)
Apr 14 (T) &
Lecture
Sustainable agricultural and food production
Apr 17(F)
Quiz two
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Reading list:
1. Atkins, P. and Bowler, I. (2001) “Food Production and Population”, In Food in Society: Economy,
Culture, Geography. New York: Oxford University Press, pp. 107-122
2. Gaull, G. E. and Goldberg, R. A. (1993) “The Emerging Global Food System: Conclusions”, In
Gaull and Goldberg (eds) The Emerging Global Food System: Public and Private Sector Issues.
New York: John Wiley & Sons Inc., pp. 219-229.
3. Atkins, P. and Bowler, I. (2001) “Food, World trade and Geopolitics”, In Food in Society:
Economy, Culture, Geography. New York: Oxford University Press, pp. 173-184.
4. Choe, C.P. (1982) “The Diffusion Route and Chronology of Korean Plant Domestication”, The
Journal of Asian Studies, 41 (3), May 1982, pp. 519-529.
5. International Food Policy Research Institute (2002), Green Revolution: Course or Blessing?, at
http://www.ifpri.org/pubs/ib/ib11.pdf
6. FAO (2008), The state of food insecurity in the world 2008: high food price and food
security – threats and opportunities, Sales and Marketing Group, Communication
Division, Food and Agriculture Organization of the United Nations, available at
http://www.reliefweb.int/rw/lib.nsf/db900sid/PANA7M6F2B/$file/FAO_dec2008.pdf?openelement
7. Jelle Bruinsma (2003) Chapter 7 World Fisheries, In World Agriculture: Towards 2015/2030,
London: Earthscan Publications Ltd, pp.195-211
8. Devereux Stephen (1993) “What is Famine?” In Theories of Famine, pp 9-20, New York:
Harvester Wheatsheaf
9. <<Ethics and implication of food and agricultural genetics>> [Videorecording], Coquitlam, B.C.:
Classroom Video, c1999, S494.5.B563 G45 1999, (Available at UC lib)
10. Dabbert Stephan etc. (2004) “Organic Farming: Grassroots Movement or Policy Directive?” In
Organic Farming: Policies and Prospects, pp. 1-8, London: Zed Books Ltd. (S605.5 D33 2004
UL)
11. Brown Lester (1995), Who Will Feed China: Wake-up Call for a Small Planet, London:
Worldwatch Institute, (TX360 C6B76 1995, UL)
12. Chinese National Geography, 2005, Collection of Articles on Regional Food Tastes in China,
Chinese National Geography, 531:40-111 (DS706.7. Z47, UL)
13. Jones M. J. (1993) “Sustainable Agriculture: An Explanation of A Concept”, In Crop Protection
and Sustainable Agriculture, England: John Wiley & Sons Ltd, pp. 30-47 (QU5 C5 v.177, UL)
Academic honesty guideline:
"Attention is drawn to University policy and regulations on honesty in academic work, and to
the disciplinary guidelines and procedures applicable to breaches of such policy and
regulations.
Details
may
be
found
at
http://www.cuhk.edu.hk/policy/academichonesty/ . With each assignment, students will be
required to submit a statement as the example below that they are aware of these policies,
regulations, guidelines and procedures."
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