History
 

Food and History

Food and History
History of tomatoes, potatoes, sugar, and spice. How food and foodways engage broader historical questions and illuminate aspects of human cultures.
HIST
292
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNone
 TaughtFall Contact Department, Winter Contact Department
 ProgramsContaining HIST 292
Course Outcomes: 

Research Methods

Students will refine and improve historical research, writing and analytical skills.

Historical Knowledge of the Study of Food

Students will be able to discuss the theoretical underpinnings of the study of food, and will be able to discuss key aspects of the impact of food on human history.

Effective Communication

Students will refine and improve oral presentation skills.