Fall 2013

FAS

Anthropology 1040 – Origins of the Food We Eat (1837) 
Faculty of Arts and Sciences    Fall 2013-2014
Richard H. Meadow and Jennifer Lynn Carballo

Anthropology 1882 – The Woman and the Body (15985) 
Faculty of Arts and Sciences    Spring 2013-2014
Susan Greenhalgh

Empirical and Mathematical Reasoning 22 – Nutrition and Health: Myths, Paradigms, and Science (73179) 
Faculty of Arts and Sciences    Fall 2013-2014
Karin Michels (Harvard Medical School; Harvard School of Public Health)

Expository Writing 20.217 – Food (24695) 
Faculty of Arts and Sciences    Fall 2013-2014
Donna L. Mumme

French 127 – Talking About Food (63702) 
Faculty of Arts and Sciences    Fall 2013-2014
Janet Beizer

French C – Intermediate French: The Culture of Food and Friendship in Francophone Countries (58289) 
Faculty of Arts and Sciences    Fall 2013-2014
Carole Bergin and members of the Department

Freshman Seminar 23j – Corn (94282) 
Faculty of Arts and Sciences    Spring 2013-2014
Noreen Tuross

Freshman Seminar 25k – You Are What You Eat (3913) 
Faculty of Arts and Sciences    Fall 2013-2014
Karin B. Michels

Freshman Seminar 32m – Food for Thought: Culinary Culture in Spain and Latin America (37898) 
Faculty of Arts and Sciences    Fall 2013-2014
Johanna Damgaard Liander

Freshman Seminar 24n – Child Health in America (6367) 
Faculty of Arts and Sciences    Fall 2013-2014
Judith Palfrey (Medical School) and John G. Palfrey

History of Science 142 – History and Politics of the American Obesity Epidemic (27547) 
Faculty of Arts and Sciences    Fall 2013-2014
Chin Jou

Human Evolutionary Biology 1411 – Evolution and Adaptation of the Human Diet (89118) 
Faculty of Arts and Sciences    Fall 2013-2014
Noreen Tuross and Richard W. Wrangham

Human Evolutionary Biology 3350 – Laboratory Methods in Primate and Human Nutrition (62293) 
Faculty of Arts and Sciences    Fall 2013-2014
Richard W. Wrangham

OEB 59 – Plants and Human Affairs (5281) 
Faculty of Arts and Sciences    Fall 2013-2014
Donald H. Pfister and Charles C. Davis

Science of the Physical Universe 27 – Science and Cooking: From Haute Cuisine to Soft Matter Science (73191) 
Faculty of Arts and Sciences    Fall 2013-2014
David Weitz (Harvard School of Engineering and Applied Sciences), Michael P. Brenner (Harvard School of Engineering and Applied Sciences) and Pia Sorensen (Harvard School of Engineering and Applied Sciences)

KENNEDY SCHOOL

Global Food Politics and Policy (IGA-422) 
Harvard Kennedy School    Fall 2013
Robert Paarlberg

LAW SCHOOL

Food Law and Policy (2359) 
Harvard Law School    Fall 2013
Robert Greenwald and Emily Michele Broad Leib

Food Law and Policy Clinic of the Center for Health Law and Policy Innovation (8038) 
Harvard Law School    Fall 2013
Robert Greenwald and Emily Michele Broad Leib

SCHOOL OF DESIGN

Alimentary Design (STU 0130400 – Section 00) 
Harvard Graduate School of Design    Fall 2013
Shohei Shigematsu, Christine Cheng

Paper or Plastic: Reinventing Shelf-life in the Supermarket Landscape (VIS 0241500 – Section 00) 
Harvard Graduate School of Design    Fall 2013
Teman Evans, Teran Evans

SCHOOL OF PUBLIC HEALTH

Food Science & Technology (NUT209-01) 
Harvard School of Public Health    Fall 2013
Clifford W. Lo

Seminar in Nut & Food Policy (NUT226-01) 
Harvard School of Public Health    Fall 2013
Clifford W. Lo

Principles of Nutrition (NUT201-01) 
Harvard School of Public Health    Fall 2 2013
Clifford W. Lo

Nutrition Seminars Part I (NUT203-01) 
Harvard School of Public Health    Fall 2013
Walter C. Willett

EXTENISON SCHOOL

Case Studies in Urbanization: Public Health, Water, Sanitation, and Food Security (ENVR E-167 (23994)) 
Harvard Extension School    Spring 2014
Enrique Cifuentes PhD, Research Scientist in Environmental Health, Harvard School of Public Health

From Farm to Fork: Why What You Eat Matters (ENVR E-129 (13744)) 
Harvard Extension School    Fall 2013
Gary Adamkiewicz PhD, Senior Research Scientist in Exposure, Epidemiology and Risk, Harvard School of Public Health – P. K. Newby ScD, Nutrition Scientist and Food Writer

Nutrition and Health: Myths, Paradigms, and Science (NUTR E-110 (14219)) 
Harvard Extension School    Fall 2013
Karin B. Michels PhD, ScD, Associate Professor of Obstetrics, Gynecology, and Reproductive Biology, Harvard Medical School and Associate Professor in the Department of Epidemiology, Harvard School of Public Health

The Culture of Food and Friendship in the Francophone World (FREN E-42 (14232)) 
Harvard Extension School    Fall 2013
Carole Bergin MA, Preceptor in Romance Languages and Literatures, Harvard University

 

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