GWT 202 - A Social History of Beer, Wine, and Distilled Spirits

Description:
This course looks at alcohol production/consumption from early societies to its present-day industry. Students debate health issues of alcohol, environmental issues, and quality of life issues associated with the wine, beer, and spirits. Course will be offered every year. Course will not have an established scheduling pattern. Formerly GWS 202; students may not receive credit for both.

Credits: (4)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

Describe the use of fermentation as a method of food preservation through history.
Identify the history and diffusion of the alcohol distillation process. Identify the cultural aspects of alcoholic beverage consumption in present and past societies.
Identify the health benefits associated with wine and alcohol consumption.
Identify the health hazards associated with wine and alcohol consumption.
Compare the relationship of traditional beer and wine production to variations of carbon usage in modern society. Explain the changes being initiated to make the wine and beer industry “greener.”
Demonstrate how the technology of fermentation changed; how alcoholic beverage production was dependent on different fruit and grain species that flourished in various environments.

Learner Outcomes Approval Date:
11/19/2009