HOS 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.
3 Class Hours
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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