Fall 2019

Course Code Title/Instructor Meets
HEBR 101-01 Elementary Modern Hebrew
Instructor: Nitsa Kann
Course Description:
Introduction to the modern Hebrew language. Alphabet, phonics and grammatical structures. Emphasizes development of reading comprehension, composition and conversational skills.
0930:MTWRF   EASTC 108
HEBR 201-01 Intermediate Modern Hebrew
Instructor: Nitsa Kann
Course Description:
Formal study of Hebrew language with emphasis on oral practice and writing skills. Prerequisite: 102 or the equivalent. This course fulfills the language graduation requirement.
1030:MTWRF   EASTC 108
Courses Offered in JDST
Course Code Title/Instructor Meets
JDST 216-01 Eating the Text: Tasting Jewish/Israeli Food Through Literature, Film and the Mouth
Instructor: Nitsa Kann
Course Description:
Cross-listed with RELG 260-01. All human beings are connected to food; some are growing it, others preparing or cooking it, and all are eating it. Food is essential for life, but it is also a source of pleasure, a celebration of the senses and the spirit. Food is also knowledge. The biblical story of Eve eating the forbidden fruit from the Tree of Knowledge in the Garden of Eden, tells us knowledge might begin with the mouth, with the discovery of the taste of something, knowledge, and taste go together (Hlne Cixous). Food is also a culture. It represents the diverse traditions of societies, communities, and families. In this course, we will taste food through Jewish/Israeli literature, films, and theoretical texts. We will explore the diverse cultural traits and traditions of the Jewish/Israeli cuisines by reading and writing about them, as well as tasting them. We will visit the Dickinson Farm and will prepare and cook meals together. We will share traditional family recipes and explore their historical backgrounds. To write about food is to write about the self, claims Anne Goldman. Students will have the opportunity to write about food and to discover new aspects about themselves. Our course will be like a community of diverse cultures that mirrors the Dickinson community and the world.
1330:W   EASTC 314
JDST 216-02 Food and Energy in Israel and the United States
Instructor: Jennifer Halpin
Course Description:
Cross-listed with FDST 250-01 and MEST 200-01 and SUST 200-02. This course aims to guide students in learning about issues and solutions pertaining to food and energy in the United States and Israel, from food production methods, sustainable agriculture innovations, and culinary traditions to technologies including solar electric, solar thermal, and low-tech biofuels. In addition to the main themes of food and energy, the class will provide students with an understanding of Israeli culture, history, and contemporary issues. During the fall semester, the class will be taught using lecture and hands-on learning formats, including field trips and student projects. A winter travel option is available to enrolled students during which time the class will assume an immersive format including hands-on work, guest lectures, and site visits. The proposed trip to Israel in January 2020 provides a culminating experience for students enrolled in the Food and Energy course scheduled for the 2019 fall semester.
1330:R   TOME 117
JDST 500-01 Jews and Tattoos
Instructor: Andrea Lieber
Course Description: