American Culinary History
Fall 2020
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: 20
Add/Drop Deadline: September 14, 2020 (Monday)
Online Withdrawal Deadline: November 22, 2020 (Sunday)
Seats Available: Yes
Status: Closed*
* 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: 4:57am 2/25/2021 EST