Arts, Sciences, and Engineering English
CRN Course Course Title Term Credits Status
40081 ENG 267 FOOD, MEDIA, LITERATURE Spring 2015 4.0 Cancelled
Schedule:
Day Begin End Building Room
MW 1230 1345
Enrollment: Section Enroll     
0
Section Cap     
No Cap
Clusters: H1ENG002, H1ENG016, H1SUS001

CRN Course Course Title Term Credits Status
41875 ENG 267 CHANGING GENRES OF EROTICA Fall 2015 4.0 Closed
Schedule:
Day Begin End Building Room
TR 940 1055 LCHAS 141
Enrollment: Section Enroll     
12
Section Cap     
No Cap
Total Enroll     
27
Total Cap     
25
Cross Listed: ENG 267 (P), ENG 467, FMS 231, WST 267, WST 467
Instructors: BLEICH D
Description: Recently the large-scale dissemination of erotic and pornographic literature and film has begun to affect the majority of the population in the West. There are two main issues in the course:1) the history of the changing genres of erotica and the social changes taking place because of its wide dissemination; and 2) the proposition that if societies were different little harm and much good would come from the inclusion of erotica in peoples reading and viewing habits: erotic materials, by removing sex from the realm of the forbidden and viewing it as a species of everyday life, can contribute to the education of both sexes and people of all sexual tastes and preferences.
Clusters: H1ENG002, H1ENG016, H1SUS001
URL: http://www.rochester.edu/College/ENG/undergrad/undergraduate_courses.html
Offered: Fall Spring

CRN Course Course Title Term Credits Status
83034 ENG 267 FOOD, MEDIA, LITERATURE Fall 2015 4.0 Open
Schedule:
Day Begin End Building Room
MW 1525 1640 GRGEN 110
Enrollment: Section Enroll     
5
Section Cap     
No Cap
Total Enroll     
6
Total Cap     
No Cap
Cross Listed: CAS 268 (P), ENG 267, FMS 275
Instructors: NADIR L
Description: This course studies how our eating practices are shaped by industrial, political, and ecological processes. To understand the politics, economics, and history of what appears on our plates, we cover topics such as biotechnology, food-preservation, chemicals and fertilizers, fast food, processed food, genetically modified organisms, obesity, superbugs, and the organic, local, vegetarian, slow-food, and food justice movements—primarily from the perspective of artistic, literary, and cultural texts. Course “readings” will consider not only fiction and nonfiction writing but also film, video, blogs, Facebook, Twitter, email lists, TED Talks, websites, and television/online programming. This course incorporates participatory, experiential elements with the aim of examining the role of the body and community in food consumption, including (1) collaborative food preparation and meals to bring our own personal practices into critical light, and (2) class trips to farmers’ markets, restaurants, grocery stores, etc.