Department of Hospitality and Tourism
COURSE:
SEMESTER:
CLASS SCHEDULE:
SCHEDULE NUMBER:
HM 421: Food,
Cuisine and
Culture in
California, (GE)
Fall 2009
Mondays, 16:10
– 18:55:
23100
HSS135
INSTRUCTOR:
Dr. Colin Johnson
PHONE:
EMAIL
415 338 6084
Cj7@sfsu.edu
OFFICE:
OFFICE HOURS:
BUS 345
CLASSROOM
Mondays
&Tuesdays, 11:0012:00, 14:0015:00
(or by
appointment)
Course Notes, Assignments, Listserv, Grades: ilearn.sfsu.edu
1. Course Description:
SFSU 2009-10 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, videos, lectures, and classroom
discussions/exercises.
2. 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
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b. Mexican/Central American, Spanish and Portuguese Food and Culture
c. Northern, Southern, Central European and Middle Eastern Food and Culture
3. Text: Electronic Reserve Materials:
Reader –Please see SFSU bookstore: Course reader “HTM 421 Food, wine and culture in California”.
4. Class Format: The class will be online and a combination of lectures, class discussions, and
group/individual presentations with the emphasis on class participation. The class sessions will
be augmented by guest speakers, videos, and other resources as appropriate. It is acceptable to
use recording devices of the instructor’s lectures. However, guest lecturers may be
uncomfortable with it, so please do not record without prior permission.
5. 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). Scantrons (Form 882-E) will be required for all exams.
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
Mid term examination
Essays
Group project
Final examination
Class participation & self-assessment
Total
Percentage
20
25
25
20
10
100
Final Project/Paper: Papers are to be typed, double spaced, font of 11+ and turned in to the
instructor and/or TA according to the class outline. Late papers will be reduced by 10 points per
day late, maximum of 3 days. Papers will be graded based upon content, theory and presentation
of information requested.
6. Course calendar:
2
Week beginning
Subject
Notes
1: August 31st
Introduction to course and course
requirements; Overview of the food and wine
industry in California. Cultural and ethnic
factors that influence the population in
California
The cultural impacts on food choices of
Californians Food, wine restaurants and
culture in California
Reading:
Chapters 1 &2
California restaurants, their foundations,
history and style of cuisines and other
cultural contributions
California chefs, pedigree and contributions
Fast food debate: inception, marketing
successes and consequences
Viticulture/Oenology (1)
Classification of wines, wine making process,
categories for defining wine, wine services,
Wine tasting
Mid Term
Viticulture/Oenology (2)
Major wine producing regions- old world
Student project research
Chapter 24
Essay 1 due
10: October 26th
Food and wine pairings,
Chapter 7
11: November 2nd
New world 1: California wine industry,
history and heritage
Chapter 8
12: November 9th
New World 2: student project presentations
Chapter 11
Essay 4 due
13: November 16th
14: November 16th
November 23rd
New world 3: Student project presentations
Student project presentations
No class: Happy Thanksgiving
15: November 30th
16: December 7th
17 : December 14th
Student project presentations
Student project presentations
Final examination week
2: September 7hth
3: September 14th
4: September 21st
5: September 28th
6: October 5thth
7: October 12th
9: October 19th
Determination of student
groups and project
themes.
Reading: chapter 3
Section2: Wine
Chapters 1 & 2
Essay 2 Due
Chapters 3, 9 & 10
Chapter 5
Essay 3 due
Essay 5 due
7. Withdrawal Policy:
The official drop deadline for fall 2009 is Friday, September 11 at 11:59 p.m. After
September 11 th , students must petition to withdraw, get instructor and chair’s approval and
will receive a grade of W on their academic record.
8. CR/NC option: October 20th is the last day to request the CR/NC option. The college will not
approve requests for changes if you miss this deadline.
9. Late Add by exception: September 9th-22nd
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10. Check your registration through MySFSU: Sign up for CR/NC, drop and add classes by the
appropriate deadline online through MySFSU. ALWAYS check your registration after making any
changes and BEFORE deadlines to be sure you are registered properly for your classes. This is a
student responsibility. Deadlines for all registration procedures, including withdrawals and
requests for credit/no credit, are listed in the class schedule and will be strictly adhered to by the
instructor, the Department Chair, and the Colleges. This can be viewed on the Registration
Calendar at the following website: http://www.sfsu.edu/~admisrec/reg/regsched084.html
11. 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, located in SSB 110, can be reached by telephone at 415- 338-2472 (voice/TTY) or by e-mail
at dprc@sfsu.edu
12. Cheating and Plagiarism: Cheating includes all actions by a student that are intended to gain an
unearned academic advantage by fraudulent or deceptive means. Plagiarism is a specific form of
cheating which consists of the misuse of the published and/or unpublished works of others by
misrepresenting the material so used as one’s own work. Plagiarism includes using materials
from such sources as books, articles, class notes, web sources, & audio video resources. Penalties
for cheating and plagiarism range from a 0 or F on a particular assignment, through an F for the
course, to expulsion from the university. For more information on the University’s policy
regarding cheating and plagiarism, refer to the University Catalog (Policies and Regulations).
13. Disruptive Classroom Behavior: In the classroom or laboratory environment, you must respect
the rights of others seeking to learn, respect the professionalism of the instructor, and honor the
differences of viewpoints. Student conduct that disrupts the learning process shall not be
tolerated and may lead to disciplinary action and/or removal from class. Talking during lecture,
bringing visitors or guests, cellular phones, pagers, etc., are not acceptable in the classroom.
14. Finally: I wish you much success with the semester and the course and please do not hesitate to
contact me directly if you have any concerns or suggestions for improvement. Please note that,
given the total number of students I teach at SFSU, I will not answer emails immediately. I will
reply within one business day.
15: Appendix: Details of Class Project assignment
Description & Evaluation Criteria for Written Assignment
Purpose: To evaluate a specific culture (other than your own) in terms of food and wine preferences,
dining and table etiquette, religion and taboos, as well as the factors affecting these preferences.
Process:
The class will be divided into groups consisting of 4-5 members. Each group will conduct research on a
selected country, restaurant or wine business
Only one group is allowed to research one country or enterprise.
Each group will make a 10 minute oral and visual presentation to their classmates summarizing the data
collected as requested below:
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Written Report: Based on your findings from your research and observations, your group is to submit a
written report, in which your group addresses/answers the items listed either in A (country evaluation)
or B (company evaluation)
A. Country Data Collection: Specifically:
I. Identify and describe (in detail) the culture and the concepts of:
1. What foods are indicative of this culture?
a. Identify Core, Secondary and Peripheral Foods
2. Identify and describe (in detail) the culture and the concepts of meals and meal cycles.
a. Who, where, when and how is food normally prepared?
b. Where, when, and how is food normally consumed?
c. Who usually shares the meals?
3. Identify food service styles.
a. Identify table appointments used on the dinner table
b. Explain practices of cultural etiquette
4. Identify and describe food taboos.
5. Identify therapeutic uses of food and wine (be specific).
a. What, (if any) home or traditional therapies involving food and herbs are utilized?
Why?
6. Describe uses of food and wine within the main religion of the group (be specific).
a. What are symbolic meanings of food known to the culture?
7. What are the major holidays celebrated each year?
a. What special foods are served for those holidays?
II.
Compare & contrast your findings for each of the above items with the culture of each of the
cultures present in your group.
III.
Identify the presence of this culture within the San Francisco Bay Area by:
1. identifying the area within San Francisco or the Bay Area with the largest population (i.e.
Japantown).
IV.
Choosing one specific meal period, plan a party for eight people and:
1. Create a menu by identifying food items served and how they are served.
2. Create a beverage menu and pair at least three dishes with three different wines.
V.
Summary (1 page from each group member, attached to the back of the report):
1. What have you learned from this project?
2. Briefly evaluate your team members on this project (1-2 paragraphs).
A list of suggested countries is included at the end of this course outline.
Or you may choose to investigate a particular company
B.Company/enterprise data
Choose a restaurant, winery or other food and beverage related business in California and
describe its culture that is new and different from your own.
Through library searches and personal visits investigate and study the company. You may also
interview person(s) at the restaurant, winery or other business. Some suggestions are:
1. Visit a restaurant and describe the ethnic or cultural influences from the menu.
2. Prepare a selected menu of your choice and pair the menu with selected wines.
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3. Visit a California winery or a wine business. Describe the style of wine making employed.
4. Describe the specific Californian cultural food habits associated with a restaurant or certain
restaurants, e.g. Specific foods (meat poultry, fish, dairy products, fresh produce, grains and
legumes) to be used with the wine
5. Describe a marketing strategy and methods by which a specific restaurant or winery market
their products. Discuss the traditional and non-traditional methods of their marketing methods.
6. Describe any other religious or social or economic implications of food
Suggested Countries
Mexico/Central American
1. Mexico
2. El Salvador
3. Nicaragua
4. Guatemala
5. Costa Rica
6. Belize
South America:
1. Brazil
2. Peru
3. Colombia
4. Venezuela
5. Argentina
6. Chile
Europe:
1. Spain
2. Portugal
3. Italy
4. Greece
5. Hungary
6. Russia
Other countries can be studies, but please confirm with instructor
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