An on-campus course offered during the Winter or May term. May be offered for .5 course credits or as a co-curricular (0 credit). Counts toward satisfying the Extended Studies requirement.
Current Semester InformationSharon Crary
184A: Nonprofits&Global Health
Nonprofits and Global Health
This course will analyze significant global health challenges with a focus on the ethics and effectiveness of interventions attempted by various nonprofit organizations. We will evaluate the interdependency of health, wealth and education, focusing on health outcomes. Students will distinguish between types of nonprofits that intervene in health issues on the global scale, and will begin to judge the relative importance and effectiveness of governmental, nonprofit and individual actors in the field of global health. We will analyze best practices in developing a health intervention in a community to which we do not belong, either domestically or internationally. Students will be expected to engage actively in reading-based discussions on a daily basis and to complete a variety of graded assignments ranging from reflective responses to in-class debates to a project.
184B: Zero Waste & Ethics
Zero Waste & the Ethics of Stuff
Do we consume too much? Why are we driven to consume? Is there such a thing as "ethical consumerism"? How much and what kind of waste do we produce? What happens to our stuff when we throw it "away"? Is it possible to achieve Zero Waste? In this course we will examine the social and environmental implications of consumer society and the garbage it inevitably produces. The course is co-taught by geologist and a philosopher and includes field trips as well as relevant readings and documentaries.
Students will conduct a three-week project of their own choosing in pairs or small groups focusing on a waste or consumption problem at the local level.
184C: Bollywood Films
Bollywood Films: Classic and Contemporary
Although Bollywood is the movie capital of the world, most Americans don't know much about Hindi films. This Co-Curricular course is designed to introduce students to the history of Hindi films, from classic films of Raj Kapoor, Dilip Kumar, Nargis, Madhubala and Dev Anand to contemporary masala films of Amitabh Bachchan, Aishwarya Rai, Shahrukh Khan, and Madhuri Dixit. The course will introduce students, through the in-class viewing of selected films, to different genres in Hindi films--black-and-white classics, classic drama, romantic comedy, social realism, and spaghetti westerns. The goal is to make students understand and appreciate a wide variety of Bollywood films produced since India's independence. The screening of each film will be followed by an in-depth discussion of the social, political, and cultural contexts of the film. The course will also provide a deeper understanding of how Hindi films have evolved, especially since India's economic liberalization in the 1990s, and the efforts the film makers are making to reach the diasporic and global audiences.
Students will learn about the history and practice of bell ringing. Bells have been used for music and communication since ancient times. Part of the course will involve reading and discussing bell-related literature (for example, Poe's "The Bells" and Sayers' "The Nine Tailors"). Another aspect of the course will look at the physics of bells and their unique harmonics, as well as mathematical patterns in the ringing of bells. A major component of the course will be learning to ring music on English handbells, with the goal of giving a small concert at the end of the term. The class will also experience carillon music and change-ringing through trips to nearby bell towers. Students will give a presentation on an aspect of the history of bells, and will also be evaluated on their contribution to class discussions, rehearsals, and the final performance. No prior musical skills will be required.
184E: Sweet and Savory Science
Recently there has been an explosion in interest in food preparation and the science behind it. Television programs such as "Good Eats" on the Food Network and "Top Chef" on Bravo have introduced millions of viewers to cooking techniques and scientific explanations of how these techniques work. Recently a new scientific discipline has even been introduced called Molecular Gastronomy.
At the same time, this renewed interest in food raises some fascinating philosophical questions. Are there, for instance, objective facts about gustatory taste? The judging that takes place on "Top Chef" suggests there are. These shows also confront us with food to which we may not be accustomed. Do we have an obligation to try such food, to not be picky eaters? There are moral questions with larger scope, too. What should we think about genetically modified food, about locally-sourced organic food, or about vegetarianism?
In this course we will learn some food related science - mostly but not only chemistry - , some food-related philosophy, and practice cooking skills. Hopefully we will develop an appreciation for the relationship between the science and philosophy of food, and how both of these are important to what we do in the kitchen.
In addition to the course fees, students should expect to pay for one meal at a nice restaurant ($15-$20) on a field trip. Course fees include food that we will eat for lunch on 9 of the 16 days of Winter Term.
Estimated course fees, not including books - $115
Enrollment preference will be given to students in Prof. Hansen's Chemistry and Cooking first-year seminar.
184F: Video Games in Art Hist
This course is a workshop to situate the emerging medium of video games within a cultural context that will draw upon the histories of the visual arts, theater, cinema, television, literature, and software. The goal of this course is to distinguish between how video games extend traditions and ideas of artistic exchange and how they offer novel and unexplored modes or artistic communication unique to the medium. The course is designed to engender an active and critical perspective on what games really are and how they relate to other cultural texts through analysis, discussion, and of course playing them.
184G: Becoming Career Expert
Becoming My Own "Career Expert"
"Who am I, and what do I want to do with my life?" If you find yourself asking this question, know that you are in good company (and that the process of questioning is more important than "the answer"!). Through this course, you will embark on a mission to better conceptualize your own identity as it relates to life and career goals. You will also have a chance to develop an understanding of the meaning and significance of work, and how to align your identity to the world of work to create a life of intentionality and purpose.
This experiential course takes a multi-faceted approach towards the career exploration process. It offers students the opportunity to engage in individual assessment activities, to work in small groups, to interact with alumni, to conduct research and to build connections with individuals in career fields of interest. During this Extended Studies experience, students will be challenged and supported in cultivating their curiosity of work and developing skills to satisfy that curiosity.
184H: Start-Up Ventures
This course aims to introduce students to the basics of managing an early stage business venture. Learning activities include class discussions on selected readings, guest lecturers from the Indianapolis entrepreneurial community, and crafting a business pitch. Discussions will be student-driven and guided by interest. We will explore what entrepreneurs face in today's business environment and what common factors of success we can learn from established companies.