HIST 410 Food in American History
This course explores the development of American food culture and foodways from the seventeenth century through the modern era. Students will study the history of production, consumption and marketing of food as a means to understand the changing nature of American culinary culture over time. The class will analyze the shift from agricultural to industrial food production, and the social and economic implications of this change. Course topics will include: Native American foodways, the role of ethnic cuisine in shaping American culinary culture, food and gender, dietary reform and reformers, the development of the nutritional sciences, restaurants and restaurant culture, food technologies, and the rise of food media.