- Schedule of Classes - July 3, 2020 7:14PM EDT
- Course Catalog - July 3, 2020 7:14PM EDT
Course information provided by the Courses of Study 2020-2021.
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)
Regular Academic Session. Combined with: AMST 2145
Credits and Grading Basis
4 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- MWTo Be Assigned
To be placed on wait-list, please email email@example.com.
Or send this URL: