NFDS

2101

American Culinary History: From the Erie Canal to the Food Network

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

American Culinary History

Fall 2019

Taught By: Cathy Kaufman

Section: A

CRN: 5761

Credits: 3

What does the Erie Canal have to do with Wonder Bread? Which American war gave us condensed soup? Why did American farmers turn away from organic farming in the first place? This course examines the historical, cultural, social, technological, and economic events that have influenced what Americans eat today. It is an action-packed history of home economists and fancy restaurateurs, family farmers and corporate giants, street vendors and captains of industry, mom-and-pop grocers and massive food conglomerates, burger barons and vegetarians, the hungry and the affluent, hard-hitting advertisers and health food advocates. All these players have shaped the contentious American foodscape of the 21st century.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: Online (DL)

Course Format: Seminar (R)

Max Enrollment: 18

Enrollment Status: Open*

*Enrollment status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 1:47pm 3/24/2019

Meeting Info:

Days: TBD

Times: 12:00am - 12:00am

Building: Online Course

Room: TBD

Date Range: 8/26/2019 - 12/15/2019