NYC Eats: Food, people, places
Spring 2021
Taught By: Cathy Kaufman
Section: A
CRN: 3748
Credits: 2
This course examines the history of food in New York City, from the city’s early colonization to contemporary restaurant culture. We will explore issues of class, ethnicity, immigration, labor, technology, and culture, with a special focus on New York’s culinary pioneers from the Delmonico brothers to David Chang.
College: Schools of Public Engagement (NS)
Department: Food Studies (NFDS)
Campus: Online (DL)
Course Format: Seminar (R)
Max Enrollment: 19
Seats Available: Yes
Status: Open*
*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: 8:07pm 7/3/2020 EDT