HIST 684 - Topics in Food History

3 Credit(s) | Lecture | Graded
Repeatable for credit - total credits: 6 / total completions: 2

Description:
This course examines different topics related to the history of food. The place and time period covered in the course may vary according to the instructor. Students will examine themes related to the production, distribution, and consumption of food and explore how these practices have shaped local, regional, and global cultures, economies, and politics. Students will gain better understanding of why the study of food matters to historians, providing insight into the global impacts of migration, cultural exchange, industrialization, trade, and empire as well as more interpersonal dynamics of family; community; and the production or deconstruction of racial, class, gender, ethnic, national, and sexual identities.

Enrollment Requirements:
Graduate degree student

Instructor consent required for enrollment

Semester(s) typically offered: Fall and Spring

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