At the Morven Summer Institute, undergraduate and graduate students with interests in sustainability, design, food systems, and history will have the opportunity to escape traditional confines of the classroom while working on projects with real-world applications.
Students from all years, departments, and outside universities are welcome to join the Morven community for this unique program.
Students participating in the 2022 Summer Institute select one 3-credit course from either (or both) of the 10-day summer blocks. In conjunction with time spent in the classroom at Morven, this interdisciplinary program features guest speakers, field trips, active group discussions, and hands-on projects to ignite creative collaboration among students and faculty.
The Morven Summer Institute is a collaborative effort involving faculty from the School of Architecture, the School of Engineering, and the College of Arts and Sciences; the Office of the Vice President for Research; and the Office of Summer and Special Academic Programs.
In conjunction with time spent in the classroom at Morven, this multidisciplinary program features guest speakers, field trips, active group discussions, and hands-on projects to ignite creative collaboration among students and faculty.
Session I : May 23 - June 17 10:30 a.m. - 12:45 p.m.
ARH 4500/AAS 4559 - Morven’s Enslaved & Descendant Communities, Scot French and Lenora McQueen
This course invites students to explore the complex, multi-layered history and evolving interpretation of UVA’s Morven Farm, with a focus on the site’s 19th century enslaved and descendant communities. Located in southwestern Albemarle County, not far from Monticello, the site has attracted new interest from researchers since its acquisition by UVA in 2001. The course will combine on-site lectures and seminar-style discussions with day trips to area archives and historic sites. Students will maintain research journals, report new findings, and produce a multimedia or poster-style project.
Block A - May 23 - June 3
PLAP 3160/GSVS 3160 - Politics of Food, Paul Freedman
How and what we eat is basic to who we are as individuals, as a culture, and as a polity. This course looks at the production and consumption of food in a political context. Food politics and policies have critical implications for the environment, for public health, for political equality, and for budget priorities. This course looks at food politics through a series of “food fights.” We will examine controversies over agricultural subsidies, labeling requirements, taxation, farming practices, food safety, advertising and education. In doing so, we will explore some of the most important features of American democracy, including legislative politics, regulation, interest group activity, federalism, public opinion, political communication, and representation. Ultimately we will examine the ways in which the politics of food represents both a reflection and a distortion of fundamental democratic principles..
ARCH 3500/5500/GSVS 3559 - Sustainable Communities, Phoebe Crisman
This course investigates the principles of sustainable community development—environmental quality, economic health, and social equity—as reflected in buildings, rural landscapes, towns, and cities. Through case studies, class activities and site visits, we will examine how communities impact and improve basic environmental-quality variables such as air and water quality, food supply, mobility, energy, and sense of place.
COSTS PER COURSE
UNDERGRADUATE VIRGINIA RESIDENT
Tuition (3 credits @ $423/credit): $1,269
GRADUATE VIRGINIA RESIDENT
Tuition (3 credits @ $489/credit): $1,467
Tuition (3 credits @ $1,492/credit): $4,476
Total: $ 4,476
Tuition (3 credits @ $992/credit): $2,976
Total: $ 2,976