HIST 2145

HIST 2145

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)

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

  • 4 Credits Stdnt Opt

  • 18599HIST 2145  SEM 101

    • MWOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Bitar, A

  • Instruction Mode: Online