SOC 196

Spring 2023 All Classes

All Classes

Issues in Sociology

SHOW FINAL EXAM SCHEDULE

Credit: 3 hours.

Origin of problems; consequences of ameliorative strategies. Typical topics include crime, mental illness, drug use, suicide, sexual behavior, violence, and intergroup conflict.

May be repeated as topics vary.

My Favorites

My Schedule

Section Status updates every 10 minutes.

SOC 196 class schedule data for spring 2023
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	47540	Lecture-Discussion	AMM	11:00AM -12:20PM	TR	1060 Lincoln Hall	Marshall, A	Part of Term: 1 Date Range: 01/17/23-05/03/23 Section Title: Intro US Law & Legal Instit Section Info: Course is a hybrid with one day in person and one day online at time specified in Course Explorer. Topic: Introduction to US Law and Legal Institutions. This course is designed for pre-law students, as well as students who are interested in politics and law in general. It provides an introduction to the basics of the American legal system, including law-making institutions, the court system, and legal actors. We will also explore the foundations of American law, such as federalism, separation of powers and the Bill of Rights. The course offers an overview of some of the topics and vocabulary that first year law students are likely to encounter. And finally, the course offers some insights and perspectives on legal education and the legal profession.
	44363	Lecture	ZG	12:00PM -1:50PM	MWF	36 English Building	Gille, Z	Part of Term: B Date Range: 03/13/23-05/03/23 Section Title: Sociology of Food Section Info: TOPIC: Sociology of Food The purpose of this course is to acquaint students with the social relations in the production and consumption of food. We will investigate the history of food, cultural changes in what is considered to be edible, the social norms of what is a proper meal in different circumstances and in different social groups. However, we will place the greatest emphasis on contemporary western societies’ relationship to food, such as the social inequalities in accessing healthy food, the economic organization of industrial food production, the power of retailers and the fast food industry, the North-South inequalities exacerbated by the farm subsidy system of the U.S. and the European Union, the health and environmental consequences of our current food production and practices, and the many alternative initiatives that aim to remedy these problems.