Philosophy 230-001:  Science, Technology and Value

 

This class deals with the intersection between human values and the technological forces and effects our scientific pursuits bring to bear on them.  Often, this intersection occurs at the point where our scientific pursuits end up changing the natural world in some way.

 

This semester’s class (May 2010) will take up the issue of food production and consumption.  With the year-round availability of even the most exotic foodstuffs, market forces have reshaped and displaced ancient growing patterns and cycles.  Modern fertilizers and pesticides, all derived form petrochemicals, have complex effects on the environment that are only now becoming understood.  The American diet is leading to unprecedented rates of type-2 diabetes, hypertension, obesity, heart disease, joint injury and stroke to the degree that a newborn’s life expectancy today is 41st in the world.  The development of a near monoculture centered on corn has had a tremendous effect on US farmers and farmland, and may be having effects on all who depend on it for their nutrition.  Finally, there is another sort of loss engendered by these processes, one having to do with the enjoyment of food: when everything is always in season, there is no more seasonal delight at the emergence of a brief and special treat.  Further, with the emphasis on consistency in restaurant experience and the monopolization of food distribution, there is less and less local flavor to be had.  And there are other effects as well.

 

We will capture both the subjective and objective effects of the contemporary way of eating. We will study the effects of our dietary choices and compile enough data to prepare a handbook for local people to use in making their choices about how and what to eat.  And, most importantly, we will offer an alternative way to eat at the Sustainability Banquet.