Department of Hospitality and Tourism Course: HM 421: Food, Wine and Culture in California, (GE) Instructor: Dr. Colin Johnson Semester: Summer 2019 Phone: 415 338 6084 Class Schedule: On-line course Email [email protected] Office: SCI 358 Office Hours: Tuesdays, Thursdays–Virtual office hours through ilearn zoom from 09:00-10:00 (or by appointment) Welcome to HTM 421 Summer session! · This is a very intensive course · We aim to cover in 5 WEEKS THE work we would normally cover in 16! · Way of working: I will post the slides for the week each Tuesday and Thursday; · There will be readings from the textbooks as outlined on the syllabus. · Additionally, there are short “Talking points” videos from the chapters to help encapsulate the main points from the texts. Communication For personal communication, I prefer email: cj7 @sfsu.edu. Normally I will email back within one day, but if you email late at the weekends it may take a little longer. 1. Course Description: SFSU 2018-2019 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, guest lectures, videos, “talking points” summaries of chapters and forums. 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 b. Mexican/Central American, Spanish and Portuguese Food and Culture c. Northern, Southern, Central European and Middle Eastern Food and Culture Texts: Civitello, L (2011) Cuisine and Culture, John Wiley and Sons, Inc, Hobeken, New Jersey Robinson, J, and Murphy, L (2013.

1. Department of Hospitality and Tourism
Course:
HM 421: Food, Wine and Culture in California, (GE)
Instructor:
Dr. Colin Johnson
Semester:
Summer 2019
Phone:
415 338 6084
Class Schedule:
On-line course
Email
[email protected]
Office:
SCI 358

2. Office Hours:
Tuesdays, Thursdays–Virtual office hours through ilearn zoom
from 09:00-10:00
(or by appointment)
Welcome to HTM 421 Summer session!
· This is a very intensive course
· We aim to cover in 5 WEEKS THE work we would normally
cover in 16!
· Way of working: I will post the slides for the week each
Tuesday and Thursday;
· There will be readings from the textbooks as outlined on the
syllabus.
· Additionally, there are short “Talking points” videos from the
chapters to help encapsulate the main
points from the texts.

3. Communication
For personal communication, I prefer email: cj7 @sfsu.edu.
Normally I will email back within one day, but if
you email late at the weekends it may take a little longer.
1. Course Description:
SFSU 2018-2019 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, guest lectures,
videos, “talking points” summaries of chapters and forums.
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.

4. 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
b. Mexican/Central American, Spanish and Portuguese Food and
Culture
c. Northern, Southern, Central European and Middle Eastern
Food and Culture
Texts:
Civitello, L (2011) Cuisine and Culture, John Wiley and Sons,
Inc, Hobeken, New Jersey
Robinson, J, and Murphy, L (2013) American Wine; The
ultimate companion to the wines and wineries of the United
States University of California Press, Berkeley and Los
Angeles.
Additional readings will be provided during the semester.
2. Class Format:
This is an on-line class. Lectures, videos and other materials
will be made available through ilearn
The class sessions will be augmented by guest speakers, videos,
and other resources as appropriate.
3. 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).

5. 4. 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:
ComponentPercentage
Mid term examination
20
Essay
20
Individual Project
20
Final examination
20
Course participation & self-assessment
10
Forum posts
10
Total
100
5. Assessment details
(1) Mid term and final examinations
These are open -book, multiple choice and true and false
examinations. They will be taken on-line. The Mid term opens
at 8:00AM on Thursday 27th June and closes on Saturday 29th
June 11:55PM. The final opens at Thursday 11th July at
8:00AM and closes on Friday 12th July at 11:55PM
(2) Essay
A 3-page, double spaced essay is required. The due date is
Thursday 20th June at 11:55PM. A Listing of essay titles is
provided on ilearn. You may choose to write your essay from

6. any of the titles on the list. Please note the later titles will deal
with material that is covered later in the course.
The paper must be a formal research paper of at least 3 pages
(not counting the title and reference pages). The final
paper/project writing format must follow the APA (American
Psychological Association) writing style. Please follow the
formatting as outlined on the Owl Purdue Online Writing Lab:
http://owl.english.purdue.edu/owl/resource/560/01/
The following links will provide basic video instructions to
proper formatting of your paper:
APA Formatting - The Basics:
http://www.youtube.com/watch?v=pdAfIqRt60c&list=UUgVqK
EU_v6WXOSlgP440MPA&index=4
APA Formatting: Reference List Basics:
http://www.youtube.com/watch?v=HpAOi8-
WUY4&list=PL8F43A67F38DE3D5D&index=2
Each paper must be grammatically correct and free from
spelling mistakes
It should be properly researched and contain a reference page
(please use at least 3 good quality sources, and not just
Wikipedia).
The paper must be turned in via ilearn, and due to the large
numbers of students in the class, it is not possible to accept late
papers.
Turnitin Helpful links: In general – FAQ:
http://turnitin.com/en_us/support/help-center
Please note that I advise that the similarity rating be no higher
than 25%
(3) Projects
You may choose one of the following three assignments:
The due date is Thursday 4th July, 11:55PM.
Option 1

7. Prepare and cook a three-course meal for a minimum of
two persons (and select wines to partner with the food):
Research, design, and develop a three course menu along these
lines:
a. Appetizer/first course (Smaller plate of food than entrée, but
served seated).
b. Entrée (including protein, starch and vegetable)
c. Dessert
or
An appropriate but comparable ethnic combination of
courses.
Remember, you are serving 3 courses, portion sizes should be
adjusted accordingly.
2. Select wines to go with each course. The same wine may be
used for two of the courses. These need not be expensive wines,
and it is intended for you only to drink a glass with each course.
Total wine consumption should not exceed one-half bottle per
person, maximum. Each student must be 21 years or over to
consume wine.
3. Include with the report:
a. A menu listing the courses and the specific wine served
at each course. Wine information on the menu should include
vintage, producer, grape variety and appellation.
b. Explain the rationale for your menu items and wine
selections to accompany them. Emphasis should be on why the
specific wines were selected to go with each course.
c. Document the event with photographs or videos showing
the different food courses and wines. Write a brief (2-3 page)
evaluation of what you liked and/or disliked) of the food/wine
experience. This should include an evaluation of each food and
wine combination as well as a summary of how the entire meal
worked together or did not work.

8. Option 2
Keep a food diary or food journal for two weeks. Reflect upon
some of the themes in the course and how this may affect your
eating habits and food dollar expenditure.
Examples of food logs or journals may be found at:
http://www.myfooddiary.com/Resources/meal_plans/
https://www.health.harvard.edu/media/content/files/health-
report-pdfs/Food-Diary.pdf
Option 3
Review three different food applications available on the
market (examples include:
https://wa-health.kaiserpermanente.org/best-diet-apps/
https://www.healthline.com/health/food-nutrition/top-iphone-
android-apps#Nutrients
https://www.imore.com/best-food-nutrition-apps
Evaluate the effectiveness of the apps, comment on the
distribution of the app (numbers, most likely demographics) and
critique the apps’. strengths and weaknesses.
(4) Course participation and self-assessment
You are to write the grade that you believe that you deserve for
participation in the course along with suggestions for
improvements in the course. The due date is Thursday 11th July
at 11:55PM
(5) Forum posts
There are 5 forums posted throughout the course. You will
receive full credit for complying with the forum requests. The
forums are to be completed by Thursday night (11:55PM) each
week.

9. 6. Course calendar:
Week beginning
Subject
Notes
Week 1:
June 10thTuesday: Introduction to course and course
requirements; Food origins and influences on diets; Chapter
1Prehistory , Mesopotamia, Egypt, China, India. Chapter
2Grain, Grape, Olive: The Ancient Mediterranean; Chapter
3Crazy Bread, Coffee and Courtly manners- Middle
agesThursday: Chapter 4 New World Food: Chapter 5Food goes
Global: the Colombian exchangeGlobal expansion of food
Religion and food
(Powerpoint presentation- not chapter in book) Chapter
6America from Colony to Country
Cuisine and Culture
Text for first 2 weeks of course
Forum posting (1)
Week 2:
June 17th
TuesdayChapter 9: Africa and Asia/Native and colonial cuisine;
Chapter 10:The Purity crusade, Cuisine classique and
prohibition;
Chapter 11: Soup kitchens, Spam and TV
Thursday:

10. Chapter 12 Agribusiness vs organic;
The cultural impacts on food choices of Californians.
California restaurants, their foundations, history and style of
cuisines and other cultural contributions California chefs,
pedigree and contributions Debate on food in the US: fast food,
inception, marketing, successes and consequences
Powerpoint slides- not chapters in book)
Essay due by Thursday 20th June at 11:55PM
Forum posting (2)
Week 3:
June 24th Tuesday: Introduction to wine: Viticulture/Oenology
(Powerpoint slides)Classification of wines, wine making
process: major white grapes: major red grapes
Thursday:
American winemaking comes of age
Napa and Sonoma counties
American wine text
Mid-term open from Thursday 27thst June (8:00AM) to
Saturday 29th June (11:55PM)
Forum posting (3)
Week 4:
July 1st
Tuesday:
Mendocino and Lake County Wines
Bay Area and Santa Cruz Wines

11. Thursday:
Central Coast and South Central Coast Wines
Central Valley and Foothills Wines
Individual project due
Thursday, 4th July 11:55PM
Forum posting (4)
Week 5:
July 8th
Tuesday:New wine trends
Sustainable wine making
Economic impact of wine in CA
(Powerpoint presentation, not chapter in book)
Thursday:
Final
Course participation and self-assessment
due Thursday 11th July (11:55PM)
Forum posting (5)
Final open from Thursday 11th July (8:00AM) to Friday 12th
July (11:55PM)
7. 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]
is located in the [Student Service Building and can be reached
by telephone (voice/TTY 415-338-2472) or by email
([email protected]).” (http://www.sfsu.edu/~dprc)].
8. Student Disclosures of Sexual Violence:

12. SF State fosters a campus free of sexual violence including
sexual harassment, domestic violence, dating violence, stalking,
and/or any form of sex or gender discrimination. If you
disclose a personal experience as an SF State student, the course
instructor is required to notify the [Dean of Students]. To
disclose any such violence confidentially, contact:
[The SAFE Place - (415) 338-2208;
http://www.sfsu.edu/~safe_plc/]
[Counseling and Psychological Services Center - (415) 338-
2208; http://psyservs.sfsu.edu/]
For more information on your rights and available resources:
[http://titleix.sfsu.edu]
9. For More Information:
The College of Business Student Services Center is located in
BUS112. Office hours M-F 9-12; 1-5 pm; (415) 405-3531;
[email protected] Please visit the office for all COB/university
advisement matters (missing deadlines on N/NC, late adds, late
withdrawal, or waiver of college regulations) or non-HTM
matters (ACCT, FIN and other BUS courses).
10. Finally:
I wish you much success with the course and please do not
hesitate to contact me directly if you have any concerns or
suggestions for improvement.
5
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"No! I Won't!" Understanding and Responding to Student
Defiance
Smith, Andrea;Bondy, Elizabeth
Childhood Education; Spring 2007; 83, 3; ProQuest Central

13. pg. 151
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