Course Schedule and Catalog
Course Schedule - Fall Semester 2023
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 178 001 (CRN: 15602)
A CUP OF CULTURE
Long Title: A CUP OF CULTURE: COFFEE'S HISTORY AND COMMODIFICATION (SID RICH)
Department: College Courses
Instructor: Bitz, Matthew
Meeting: 7:00PM - 7:50PM T (21-AUG-2023 - 1-DEC-2023)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 19
Section Enrolled: 16
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 14-MAY-2024 7:38PM
Final Exam: No Final Exam
Final Exam Time:
6-DEC-2023
9:00AM - 12:00PM W
Description: "From the consumption of Coffea Arabica in the 15th century to the modern Starbucks Blonde Vanilla Latte, the consumer experience regarding coffee, including its brewing method, global distribution, and industrialization has changed dramatically since its first cultivation. Coffee is, and will likely continue to be, a unifying characteristic of cultures around the globe for centuries to come. How has the commercialization of coffee impacted the development of a global coffee culture and the consumer experience?
The aim of this course is to introduce you to the history and development of coffee culture as a global product. More specifically, this course focuses on coffee preparation methods, the cultural significance of coffee across different parts of the world, and the effects of the booming coffee industry in the United States. All students of any coffee background are welcome; prior knowledge in coffee, science, or history is not required nor assumed."