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    SUNY Broome Community College
   
 
  Jan 17, 2018
 
 
    
Website Catalog
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SOS 186 - Food in History and Society


This course will explore the history of food as a means of introducing students to basic concepts in food studies.  Through historical examples, general themes will be developed, including the historical evolution of food systems, the development of regional and national cuisines, the relation of food to society and culture (including religion, ethnicity, and gender), and the globalization of foods and cuisines.

Credits: 3
Cross-listed
HOS 186
Hours
3 Class Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

1.  Identify some of the basic concepts in food studies.
2.  Describe the fundamental features of the foraging, agricultural, and industrial food systems.
3.  Analyze historical examples which illustrate the relation of food to society and culture.
4.  Describe the historical development of some regional and national cuisines.
5.  Identify some of the main issues in the globalization of foods and cuisines.



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