I’m pleased to announce that I will be teaching a pair of classes for Session I (May 31 through July 6th) at UTK this Summer. They will be GEOG 344 (Population Geography), which I taught this past Fall, and GEOG 361 (Regional Dynamics of the US and Canada), which I’ve never taught.
I’ll copy and paste the description I originally posted late last summer in anticipation of Population Geography:
Earth’s population is at a point now where it’s (1) impossible to ignore the effects of the Anthropocene and (2) at a general tipping point in terms of humanity, resources, and our role as active agents in the Earth’s reproduction. Also, to phrase it less academically, 7 BILLION PEOPLE DEAR GOD HOW DID THIS HAPPEN!? This class effectively answers that question and discusses this crucial crossroads at which the human race has found itself. We will be discussing population science and why humans do the crazy things they do just to survive depending on their place in the world.
How does one advertise a class about something so broad as “regional dynamics?” Well, one uses food, of course. No barometer of regional culture, particularly noctural, is more universally appealing. I made sure to include options here that were vegetarian and vegan in addition to the sheer excesses of a couple. Can you identify all of the foods pictured here? From the top, we have a plate of street tacos, found all over North America (anywhere lucky to have a reasonable taco truck, at least). Next down is doubles, a wonderful Trinidadian street food found in Caribbean-heavy regions like South Florida and (hopefully) Gulf Coast cities like New Orleans…this April. (Full disclosure: I haven’t had doubles since being in San Fernando two years ago this week and I’m seriously overdue for some). Next down, you see a pile of poutine, served uncharacteristically on a plate and not in a box or some kind of hutch out of a trailer in downtown Montreal, but I will let that slide. Next, a Los Angeles street dog, piled high with roasted peppers and onions as only several dozen of LA’s best sidewalk sausage roasters can roast them. They taste especially fantastic wandering out of a show in Echo Park or a game at Dodger Stadium. Last but not least, there’s a full cheese pizza from Pepe’s in New Haven, captured in the brief moment when it lands on a table before being pulled apart mercilessly by the consumers. Each of them will inhale piece after piece, wondering why time seems to be standing still. Before they even notice how much pizza they’ve eaten, it’s gone, just a pile of grease and charred dough flakes lining the wax paper, remnants that suggest there was once a large pizza in that spot. So ends a typical scene in North America’s greatest pizzeria, a mere twenty-minute walk from Modern Apizza, North America’s second-greatest pizzeria (but where you’ll probably get a table faster).
Anyway, take GEOG 361 if you’re around for the summer session, and we’ll talk about regional street foods as well as many other exhaustively researched cultural geographies.