COURSE NUMBER: |
THEO 370 |
COURSE TITLE: |
All Things: A Biblical Theology of Creation |
NAME OF INSTRUCTOR: |
Roy Berkenbosch |
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
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REQUIRED TEXTS: |
- 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
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MARK DISTRIBUTION IN PERCENT: |
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Reading assignments/reflections | 40% |
Market assignment | 20% |
Participation | 10% |
Final Exam | 30% |
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| 100% |
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COURSE OBJECTIVES: |
Upon completion of the course students will have acquired:
- A grasp of the context, character and content of biblical texts on creation themes.
- An understanding of how the Christian theology of creation is shaped by the scriptures, creeds and practices of the church.
- An
awareness of how the theology of creation sheds light on the mysteries
of God, the world and humanity in their relationships.
- 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.
- An experiential-learning
engagement with food, from beginning to end. The extent of this
experiential component may vary depending on class size
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COURSE OUTLINE: |
- 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
- October 30 Read: SCHUT p.111-147
- Topic: Industrialization of Food
- November
6 Read: Glittering Vices by Rebecca Konendyke De Young; also the
debate between Webb and Wirzba in The Other Magazine
- 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
- December 4 Read: WIRZBA, Chapter 6; SCHUT p. 221-237
- Event: Potluck communal meal, location TBD
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