Instructor:   Dr. Hugh D. Wilson, room 202 Butler Hall, 845-3354, h-wilson@tamu.edu
Office Hours:   TTh 11:00 - noon, or by appointment
Text:   Simpson and Conner-Ogorzaly, Economic Botany: Plants in Our World, 3rd Edition
Time and Place:   Tuesday and Thursday 9:35 - 10:25 p.m., room. 112, Jack E. Brown Chemical Engineering Building

Attendance:   checked periodically
Term Paper: Random selection of subject taxon during the 2nd week of classes. Use your text index, the library, or the World Wide Web to research a specific crop plant. Gather information concerning taxonomic structure (cultivar groups, related species, etc.), origin(s), distribution, uses, economic importance, associated human cultures, etc. Your paper should be type-written and not more than five (5) double-spaced pages of text with at least five (5) primary references in the "Literature Cited" section (hardcopy or web addresses), which should be cited within the text as (Author, year - or as a sequenced tag for web addresses).  DUE DATE:  22 April (sample paper)

LABORATORY

Teaching Assistants:   Daniel Grum (sections 501and 502) and Carla Young (section 503)
Herbarium Botanist:  Monique Reed, rm. 009 Butler Hall, 845-8650, monique@mail.bio.tamu.edu
Time and Place:  Tuesday 2:20 - 5:10 p.m. (section 501), Thursday 2:20 - 5:10 p.m. (section 502), Friday 9:10 - noon (section 503), rm. 002 Butler Hall
Attendance:  Recorded, excused absences only
Goal:  Laboratories are opportunities for 'hands on' exposure to material covered in lecture and the plant kingdom in general. You will be expected to be able to identify plant products in terms of specific vegetative or floral structure, classification (Family, Genus, Species, local name), and area of origin.
Aggie Cuisine:  Select an unusual food, spice or beverage plant (ethnic dish, health food, new crop, heirloom crop, etc.) that is available locally, or a recipe that includes such a plant.  Describe the plant, and others that might be associated with it in a 'dish', in terms of formal classification, area of origin, part utilized, AND the method of preparation for consumption.  Check your selection with the Teaching Assistant.  Your selection of a topic plant or dish must be established by the week of March 25.  Your report, not more than two (2) pages will be due when you present a brief description of the plant(s), demonstrate preparation, and provide a sample to the class during the last lab meeting (week of 22 April). (see FAQ for more info)

COURSE GRADING

Prior Grade Roster as a sample

Grading system is based on % of possible 600 points: 90-100% = A, 80-89% = B,70-79% = C, 60-69% = D, less than 59% = F