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FST 531: Sustainable Fermentation
3.00 Credits
Chatham University
Through hands-on production, tastings, lectures, students learn basics of fermentation,winemaking principles and practices, sensory evalution through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local meade and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.
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FST 531 - Sustainable Fermentation
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FST 532: Sustainable Meat Production
3.00 Credits
Chatham University
As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.
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FST 532 - Sustainable Meat Production
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FST 533: Sustainable Culinary: Grains
2.00 Credits
Chatham University
No course description available.
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FST 533 - Sustainable Culinary: Grains
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FST 575: Field Ecology
3.00 Credits
Chatham University
The goal of this course is to introduce the students to the principles of ecology in urban and rural environments. Initially there will be a series of lectures to study ecological concepts, with extensive reading and discussion from the primary literature. The students will gain the understanding of how the physical environment, global cycles and climate influence the biogeographical distribution of global and regional ecosystems and local microhabitats. Lectures will focus on the physical environment, plant and animal adaptations, population ecology and community dynamics. One-half of the classes will consist of field trips to observe flora and fauna, practice plant and animal data collection techniques using standard field methods, and to study human ecology and the impacts of population growth and resource consumption.
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FST 575 - Field Ecology
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FST 600: Oral History Intensive
1.00 Credits
Chatham University
This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.
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FST 600 - Oral History Intensive
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FST 602: Global Agriculture
3.00 Credits
Chatham University
Examines how contemporary agricultural era is characterized by the simultaneous existence of radically different farming systems within the same region. Course explores prior examples historically and regionally. Focus is then on what makes the contemporary agricultural age different, including respect for 'traditional' approaches as viable 'alternatives'; social and scientific research supporting alternatives; farmers/practitioner awareness of options ;and consumer-citizens driven awareness and advocacy.
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FST 602 - Global Agriculture
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FST 603: Food Journeys
3.00 Credits
Chatham University
No course description available.
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FST 603 - Food Journeys
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FST 604: Food, Social Change and Health
3.00 Credits
Chatham University
No course description available.
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FST 604 - Food, Social Change and Health
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FST 605: Food and Climate Change
3.00 Credits
Chatham University
This course considers the relationship between Earth's changing climate and the human production and consupmtion of food. With attention to current theories and case studies, students will develp a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.
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FST 605 - Food and Climate Change
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FST 606: The Politics of Grains
2.00 Credits
Chatham University
This course uses grains such as wheat, oats, rice, and corn as a lens to explore how a wide range of factors including history, land use, crop development, human nutrition, food processing, sensory evaluation, and socio-economics shape how grains are grown, harvested and ultimately transformed into bread and other consumables.
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FST 606 - The Politics of Grains
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