HIST 2145

HIST 2145

Course information provided by the Courses of Study 2017-2018.

This course examines the history and culture of food in the United States over the last hundred years. Looking closely at contemporary food culture, we will ask questions such as: What are the origins of convenience foods? Who were America's most influential cooks? What is American cuisine?  What is the cultural meaning of a "proper" diet? Thematically organized, course topics include food and technology, food art, labor and tipping practices, food activism, consumerism, taste and eating behavior, fusion cuisine, and the celebrity chef. Creative assignments include a writing a restaurant review, conducting a food observation and interview, and innovating a new food invention.

When Offered Fall.

Distribution Category (HA-AS)

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Syllabi: none
  •   Regular Academic Session.  Combined with: AMST 2145

  • 4 Credits Stdnt Opt

  • 17982 HIST 2145   SEM 101