Food and History
Food and History
History of tomatoes, potatoes, sugar, and spice. How food and foodways engage broader historical questions and illuminate aspects of human cultures.
| Hours | 3.0 Credit, 3.0 Lecture, 0.0 Lab |
| Prerequisites | None |
| Taught | Fall Contact Department, Winter Contact Department |
| Programs | Containing HIST 292 |
Course Outcomes:
Research Methods
Students will refine and improve historical research, writing and analytical skills.
Effective Communication
Students will refine and improve oral presentation skills.
Historical Knowledge of the Study of Food
Students will be able to discuss the theoretical underpinnings of the study of food, and will be able to discuss key aspects of the impact of food on human history.