HIST 347 - Feast to Famine: Food in African History

3 Credit(s) | Lecture | Graded or pass/fail
Course can be counted for credit once

Description:
For a continent long known as the world’s poster child for famine, Africa possesses an extraordinarily rich range of food systems, consumption cultures, and culinary histories. For farmers and hunters, diviners and chiefs, missionaries and scientists, aid workers and tourists - food figures in crucial ways. This course explores Africa’s diverse foodways since ca. 1800, through case studies that illustrate the critical role of food - in times of abundance and times of scarcity - in ethnic and national identity, health and economic development, and struggles over wealth and power in the colonial and postcolonial eras.

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