TSEM 102-057 Fall2023(7)

Towson Seminar (TSEM 102-057) Green Eating on a Blue Planet Fall 2023 Towson University 17Oct2023 Instructor: Timothy S. Pruett, Ph.D. Days / Time: Tu / Th 9:30 - 10:45 pm Location: LA 2211 (Liberal Arts bldg.) Geography Department: 410-704-2973 E-mail: tpruett@towson.edu Office: LA 2326 Office Hours: Monday, Tuesday, Wednesday & Thursday 11 am - 12 pm  other times in-person and virtual meetings in the “ Online Classroom ”  appointments should be made by email at least 24 hours in advance, if possible COURSE DESCRIPTION TSEM 102 is a n interdisciplinary examination of food: what we eat, where we eat, how we eat, and the industrial, economic, technological, social and political factors that shape the production of food, and what these mean for the planet. Its also an introduction to student research and writing at the university level. Through readings, discussions, and assignments, students will learn about food production and distribution to feed over eight billion people and about the nature of scholarship. The course is designed to introduce new students to academic expectations for college-level work, and to the intellectual, communication, and collaborative skills needed for academic success. The course utilizes a seminar format and emphasizes active learning with variable content from many disciplines. LEARNING OUTCOMES Upon successful completion of the course, students should be able to:  Prepare and present compelling substantive interpretation, argument, and/or analysis of a problem or issue in a research paper.  Gather and use academic resources effectively and according to the standards and rules of academic integrity in formulating and presenting a substantive interpretation, argument, and/or analysis of a problem or issue.  Understand and evaluate the nature and possible causes and implications of events, behavior, problems, and issues from an informed and intellectually balanced perspective.  Connect concepts and empirical evidence in logically coherent, valid, and compelling ways.  Understand and appreciate social and cultural differences among individuals, groups, and societies and to engage and learn from others from different backgrounds and perspectives in constructive ways, when appropriate to the topic.  Participate responsibly and effectively in-group efforts to address and solve problems, where appropriate within the course format. REQUIRED TEXTBOOKS o Rollins, B and Bauknight, L. 2010. Food. Fountainhead Press V Series. o ISBN 10: 1598714317 ISBN 13: 9781598714319 o Available in eBook format at Towson UStore or online (new, used, rent, or eBook) o Butler, W, Sargent, A, Smith, K. (n.d.) Introduction to College Research , Creative Commons Attribution 4.0 International License . Do not purchase… already available on Blackboard SUGGESTED TEXTBOOKS  Concise Guide to APA Style: 7th Edition  Pollan, M. (2006). The Omnivore’s Dilemma . Penguin Books TSEM 102 Fall2023

ASSIGNMENTS Points Each Points Total  Food Journal 3 X 5 15 o 3 Entries - 100 words each  Article Summary 1 X 20 20 o 3 Short Essays - 1-2 pages each  Module Quizzes - 3 quizzes 100 (power points, “ Food ” chapters, “ Research ” chapters) o Quiz1 (13 questions X 2.5 pts each) 32.5 o Quiz2 (13 questions X 2.5 pts each) 32.5 o Quiz3 (14 questions X 2.5 pts each) 35  Research Process Assignments (RPAs) 80 o Source Evaluation 15 o Annotated Bibliography 25 o Research Outline 10 o Rough Draft 30  Final Research Paper w/ In-Class Presentation 200  Participation & Attendance 25 o 3 mandatory meetings w/ Instructor 3 X 5  One required in each module o Discussion participation is assessed subjectively o Each absence results in a two-point deduction - 2 Total Course Points = 440 Module 1 1. Food Journal 1 2. Article Summary 1 3. Source Evaluation 4. Quiz 1 Module 2 1. Food Journal 2 2. Bibliography 3. Outline 4. Quiz 2 Module 3 1. Food Journal 3 2. Rough Draft 3. Final Paper & Present 4. Quiz 3 Assignment Descriptions  Food Journal - In each module, students submit a Food Journal entry to Blackboard according to the dates indicated on the syllabus schedule. Students record ALL food and drink consumed during a weekday from waking until sleep. Journal entries are worth 5 points each for a total of 15 points .   Article Summar y - In each module, students submit a 1 to 2 page summary of a recent, peer- reviewed article in essay format addressing some aspect of food. Article summaries are worth 20 points .  Module Quizzes - In each module, students submit an asynchronous quiz to Blackboard. Each quiz contains questions from assigned readings, presentations and lectures. Quizzes are worth 32.5 or 35 points each for a total of 100 points .  Research Process Assignments – The research process is broken into 5 smaller assignments: source evaluation, annotated bibliography, outline, and rough draft. See instructions on Blackboard for each research assignment. Total of 100 points. 2

 It is considered academic dishonesty (cheating) if you access ANY source during quizzes. Attempting to access other internet sites during quizzes often results in being kicked out of Blackboard. Please see the university’s Class Attendance / Absence Policy at: https://catalog.towson.edu/undergraduate/academic-policies/class-attendance-absence-policy/ TSEM 102 Fall2023 Course Etiquette for Online Interaction: ‘Netiquette’ is a way of defining professionalism through network communication. Please keep the following policies in mind when interacting with others online in this course. These points were taken from Mintu-Wimsatt, A., Kernek, C., Lozada, H. Netiquette: Make it Part of Your Syllabus. Merlot Journal of Online Learning and Teaching , Vol. 1, No. 6, March, 2010.  Don’t dominate discussions, give other students the opportunity to join in discussions  Don’t use offensive language or profanity  Present ideas appropriately  Be cautious in using Internet or texting language (capitalizing all letters may suggest shouting)  Popular emoticons such as ☺ or / can be helpful to convey your tone but don’t overuse them  Avoid using vernacular and/or slang language as this can be misinterpreted  Never make fun of someone’s ability to read or write  Using humor is fine but be sure it is clear and not mistaken for sarcasm  Share tips with other students  Keep an “open-mind” and be willing to express, hear, and respect minority opinions  Think and edit before you push the “Send” button … proofread, proofread, proofread…  Do not hesitate to ask for feedback Academic Integrity : Giving or receiving aid on exams or other assignments is not tolerated in this class nor at this institution, with the exception of specific group work assignments. Towson’s policy can be found at http://www.towson.edu/studentaffairs/policies/academicintegrity.asp and the Cook Library website has information on avoiding plagiarism. In the event that you plagiarize or give or receive unauthorized aid on exams or other assignments, you may receive an F in the course and the infraction may be reported to Student Conduct and Civility Education. As this course requires written work and testing in close proximity to others, students should be thoroughly versed in how to avoid plagiarism and cheating and the penalties for such dishonest action. Please see the College of Liberal Arts Academic Integrity & Grade Appeals Information at: https://www.towson.edu/cla/resources/academic.html . It is also a good idea to review the Student Academic Integrity Policy at: www.towson.edu/academicintegritypolicy . Students with Disabilities Policy Students with disabilities are encouraged to register with Accessibility and Disability Services (ADS), 7720 York Road, Suite 232, 410-704-2638. Students who suspect that they have a disability but do not have documentation are encouraged to contact ADS. A memo from ADS authorizing your accommodation is needed before any accommodation can be made. https://www.towson.edu/accessibility-disability-services/ Repeating Courses Students may not repeat a course more than once without prior permission of the Academic Standards Committee. Last day to drop a course with no grade or add a course is September 6 th , 2023 . 4

Last day to withdraw ( W ) is November 6 th , 2023 . Below is a TENTATIVE, FLEXIBLE schedule. It should be thought of as a template . Instructor reserves the right to change it as needed throughout the semester. Any changes will be announced on Bb and students are responsible for such changes. TSEM 102-057 Fall 2023 Tentative Class Schedule MO D WEE K DATES LECTURE TOPIC READING / ASSESSMENT 1 Aug 29 Course Introduction, Blackboard Intro Blackboard, Syllabus & Course Structure Aug 31 Course Introduction, Blackboard Intro Research Reading 1 , myWConline Syllabus Quiz due Research Text Introduction 1 2 Sep 5 Research Reading 2 Intro to Academic Research Drop/Add ends Sept. 6 th Research Text Algorithms Research Librarian Elisabeth White Last day to drop or add a course is Sept. 6th Sep 7 Intro to Food & Agriculture Introduction to Food Journals Intro to Writing & The Writing Center Rubenstein Power Point Food Journal Instructions Wayne Robertson 3 Sep 12 Intro to Food & Agriculture Introduction to Article Summaries Rubenstein Power Point Article Summary Instructions Food Journal 1 due Sep 14 Res Reading 3, Sources & Background Res Research Text Disinformation , E. White, CK512 4 Sep 19 Food Reading 1, Peer review AS1 Research Reading 4 2 Potential Research Topics B Rollins– Recipe Writing , Article Summary 1 due Research Text Fact Checking & Info Sources Sep 21 Res Reading 5, Finding Scholarly Sources Introduction to Source Evaluations Res Text Getting Started/Search Strategies ,CK512 Source Evaluation Instructions / Worksheet eSo 5 Sep 26 Cycles & Patterns in Biosphere Peer-review Source Evaluations Hess Power Point Source Evaluat io ns due Sep 28 Cycles & Patterns in Biosphere, Quiz 1 Rev Hess Pwr Pnt, Kahoot Competition! Quiz1 due 2 6 Oct 3 Res Reading 6, Citing Sources & Plagiarism Discussion of Plagiarism articles Research Text Ethical & Legal use of Info Peer-reviewed Plagiarism article Oct 5 Annotated Bibliographies Free Writing about your topic Annotated Bibliography Instructions Food Journal 2 due 7 Oct 10 Food Reading 2 Peer Review Annotated Bibliography W Berry – The Pleasures of Eating Annotated Bibliography Due Oct 12 Food Reading 3 / Outlines E Townsend – Cooking Ape / Outline Instructions 8 Oct 17 Food Reading 4 – M Pollan 3 M Pollan – Omnivore’s Dilemma (Introduction) 3 Oct 19 Food Reading 5 / last-minute Outline info J Harris - Culinary Seasons of my Childhood 9 Oct 24 Food Reading 6 Peer Review Research Outline A Bourdain - Food is Good Research Outline due Oct 26 Food Reading 7 Proposals Anthony Bourdain- Who Cooks? Proposal Instructions 10 Oct 31 Food Reading 8 Dahm, et.al. - Organic Foods Nov 2 Kahoot’s Quiz 2 Review Quiz2 due Nov 6 Withdraw Deadline is November 6 th Last day to withdraw from the course is Nov. 6 th 3 11 Nov 7 Research Reading 7 - Citing Sources Intro to College Research (APA pgs. 219-226) Nov 9 Food Reading 9 Rough Draft’s w/ Angel N Niman- Carnivore’s Dilemma Grammarly Rough Drafts 12 Nov 14 Food Reading 10 Joel Salatin – Declare your Independence Nov 16 Res Reading 8 Introductions & Conclusions 6 Food Journal 3 due Introductions & Conclusions in WR folder 13 Nov 21 Res Reading 9 Peer Review Rough Draft 6 Final Research Paper discussion ALamott- Shitty First Drafts 6 Rough Draft due Final Research Paper instructions 5