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COURSE TITLE: All Things: Theology of Creation
CREDIT WEIGHT AND WEEKLY TIME DISTRIBUTION: credits 3(hrs lect 3 - hrs sem 0 - hrs lab 0)
COURSE DESCRIPTION: A study of the Christian theology of creation which addresses the issues of: the integrity of the universe as God's creation; humankind's place and task in creation; the honouring and care of creation as intrinsic to knowledge of God as Creator and the world as God's creation. Special attention will be paid to how the central Christian doctrines of the Trinity, Christology, the imago Dei and the Eucharist shape the theology of creation, and to how such a theology influences and is influenced by the aims and practices of environmental stewardship.

Prerequisites: THEO 250
  • The Bible: A recent scholarly translation (e.g. NIV, NRSV), preferably with textual notes, is necessary. The translation I use in class is the New Revised Standard Version.
  • Norman Wirzba, Food and Faith: A Theology of Eating (Cambridge: Cambridge University Press, 2011).
  • Schut, Michael, ed. Food & Faith: Justice Joy and Daily Bread (Morehouse Publishing)
  • The Other Journal: The Food and Flourishing Issue (2012)
  • Additional readings will be made available throughout the semester
Reading assignments/reflections40%
Market assignment20%
Final Exam30%
COURSE OBJECTIVES: Upon completion of the course students will have acquired:
  1. A grasp of the context, character and content of biblical texts on creation themes.
  2. An understanding of how the Christian theology of creation is shaped by the scriptures, creeds and practices of the church.
  3. An awareness of how the theology of creation sheds light on the mysteries of God, the world and humanity in their relationships.
  4. An ability to engage the social, cultural, scientific and ecological issues of our time under the guidance of a theology of creation—in this case, around the reality of food.
  5. An experiential-learning engagement with food, from beginning to end.  The extent of this experiential component may vary depending on class size
  • Section 1: Food in biblical and theological context
    • September 11 Introduction to themes, events, assignments
    • Read (in class): short essay by WENDELL BERRY
    • September 18 Read: WIRZBA, Preface & Chapter 1
    • Read: SCHUT, The family Farm, p.89-109  
    • Field Trip: Sundog Organic and Lady Flower Garden   
    • September 25 Read: Essays by SCHMEMANN, ELLEN DAVIS SCHUT, p. 63-77
    • October 2  Read SCHUT, p.11-35
    • October 9 – Thanksgiving – no classes
    • October 16 Read: WIRZBA, Chapter 2;  
    • Event: Debrief Market Exercise
  • Section 2: Food: We Have Sinned
    • October 23 Read:  WIRZBA, Chapter 3
    • Event: CFGB presentation
    • October 30 Read: SCHUT p.111-147
    • Topic: Industrialization of Food
    • Film: Food Inc.  
    • November 6  Read: Glittering Vices by Rebecca Konendyke De Young; also the debate between Webb and Wirzba in The Other Magazine
    • Topic: Gluttony
    • Film: That Sugar Film
  • Section 3: Redeeming Food and Eaters
    • November 13 Read: SCHUT, p. 181-219
    • Presentation: West End Food Hub
    • November 20 Read: WIRZBA, Chapter 4    
    • November 27 Read: Wirzba, Chapter 5; SCHUT p. 63-77
    • Film: Babette’s Feast
    • December 4 Read: WIRZBA, Chapter 6; SCHUT p. 221-237
    • Event: Potluck communal meal, location TBD

Required texts, assignments, and grade distributions may vary from one offering of this course to the next. Please consult the course instructor for up to date details.

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