The Psychology, Biology, and Politics of Food — Kelly Brownell — PSYC123 — MW 9.00-10.15

This class examines how eating affects human health and well-being. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as a social ritual, and social norms of blame for food problems. You will finally understand why you go to Froyo World when you’re sad and the larger impact of your binging on the world.

History of Food and Cuisine — Paul Freedman — HIST 212J — MW 2.30-3.45

This course focuses on how food and culinary styles have evolved in Europe and America–from how societies gathered and prepared food to taste preferences. You will finally understand the history the froyo on which you are binging. The only downside is it is a junior history seminar, so your chances of getting in are pretty slim.

Italian Food and Literature — Risa Sodi — HUMS 297 — Th 2.30-4.20

If you are a fan of Italian food and like to read (two qualities I proudly claim), then this is the course for you. You also get to watch movies. However, like Italian food, the workload seems  a bit heavy: two 500 word essays, a 5-page paper, a 9-10 page paper, and a final project. Is there really that much to say about lasagna? Also, the syllabus warns, “failure to complete any one component of the course may result in failure for the entire course.” I’m not sure meatballs are worth the effort.

Food & the Brain — Ivan de Araujo and Kristin Rudenga — PSYC 323 — TTh 4.00-5.15

This course presents the major sensory and physiological aspects of the neurobiology of feeding and appetite. Basically, you learn how taste, smell, and flavor perception work. The class is also a nice mix of lectures and “interactive discussions” (hopefully involving actual food). However, don’t be deceived by the fun title. This is an advanced psychology course, and, if you have no experience in psychology, you will promptly be dismissed (like I was this afternoon).

The Russian Table in Literature, Film, and Art — Rita Lipson — RUSS 191 — TTh 1.00-2.15

This course examines the Russian custom of the food feast (zastol’e) in terms of ritual, communication, and identity. You learn about how books, movies, and visual art portray this Russian mode of celebration, bonding, and “interpersonal enjoyment” (Hmm?).  Yes, it is a course about the dinner table.  Upside: “Eight courses conducted around a traditional Russian table offering authentic cuisine.” Downside: You have to know Russian.

Want to check out more great classes this semester? Read the Bullblog No-Bull Guide to the Bluebook.

Picture courtesy Wikimedia commons.