Sep 23 2008 12:08 pm
For seven semesters in a row I taught a course at Indiana University on the history of beer and brewing. It was called The Art and Science of Beer: History, Technology, and Culture. My department, the Department of History and Philosophy of Science, gives graduate students the opportunity to design and teach their own courses. Turns out there has been some very good work done in the history of brewing science so I thought, why not? I didn't think it would be as popular as it was. My class was full every semester. The students were oftentimes expecting a "blow-off" class and the seniors looking for an easy 100 level course to get their last few credits were sometimes frustrated that it was a real history class.
Alas, I'm not teaching it any more. My department has already extended my funding once and has other, younger graduate students to fund. So they cut me off (if you're thinking HPS departments are well funded you're wrong). Luckily the Philosophy Department picked me up this semester. Not sure what I'll do in the Spring.
Anyone want to give me a job?
I worked hard on designing and modifying my beer course over the three years I taught it and I don't want it to languish on my hard drive. So I thought I'd put my lecture notes up here for people that may be interested in the history of beer and brewing. I'd love to get feedback as well as I hope to teach the course again some day.
My lectures were all Powerpoint based. The Powerpoints are just outlines, but I think they are still worth something on their own.
Below you'll find links to the syllabus and the first three lectures. Lectures #1 and #2 are an overview of beer and the brewing process from a modern standpoint. Historians may say it is presentist or Whiggish to start this way, but you need to have a common vocabulary with the students and it is just a 100 level class so historiographical issues kind of take a back seat to content. Lecture #3 is about drinking on college campuses and is the token "responsibility" lecture I thought I should provide given the student's context. Lecture #4 really starts the history portion of the class and I'll post it next Tuesday.
All lectures I post here will be from this past summer session. Thus there are fewer and more condensed lectures than in a normal semester's class.
So study hard class and get ready for next Tuesday's lesson on the global context of early beer and brewing.
The readings for lecture #3: