Food History and Globalization

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Food History and Globalization

Spring 2021

Taught By: Cathy Kaufman

Section: A

CRN: 8864

Credits: 3

Crops, recipes, and culinary techniques have traveled across regions and populations since the beginning of human cultures. This course focuses on the dynamics beyond these movements and the role they played in the globalization of consumption and material culture. We will examine the role that food has played in trade, territorial expansion, ecological imperialism, migrations and other worldwide phenomena. Using cultural and political interpretive frames, the course will examine cases from around the globe.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: Online (DL)

Course Format: Seminar (R)

Max Enrollment: 21

Add/Drop Deadline: February 8, 2021 (Monday)

Online Withdrawal Deadline: April 13, 2021 (Tuesday)

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: 12:55am 7/1/2021 EDT

Meeting Info:

Days: Tuesday

Times: 1:55pm - 3:45pm

Building: Online Course

Date Range: 1/19/2021 - 5/4/2021