Instructor:   Dr. Hugh Wilson, room 306 Butler Hall, 845-3354, h-wilson@tamu.edu
Office Hours:   MTWF 8:00-10:00 a.m., Thursday 8:00- 9:00, or by appointment
Text:   Simpson and Conner-Ogorzaly, Economic Botany: Plants in Our World, 2^nd ed.
Time and Place:   Tuesday and Thursday 12:45 - 1:35 p.m., room. 100, Butler Hall
Attendance: checked periodically

Term Paper:  Random selection of subject taxon during the first lab session. Use your text index, the library (especially references on reserve for BOTN 328), Evans Library (web-LibCat), and PC-based information retrieval systems (AGRICOLA, Science Citation Index, etc.) at the 'Library 110' area of Evans 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). See a sample paper.  DUE DATE:  28 November

Teaching Assistant:  Heather Herrick, hherrick@mail.bio.tamu.edu
Herbarium Botanist: Monique Reed, room. 009 Butler Hall, 845-8650, monique@mail.bio.tamu.edu
Time and Place:  Thursday 1:50 - 4:50 p.m. (section 501 - consensus time change), Friday 9:10 - noon (section 502), rm. 004 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.

Term Paper:  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 Heather Herrick.  Your selection of a topic plant or dish must be established by September 12.  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 (28 November).
 
 

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