History (HSTR) Courses>The History of Food

HSTR484 - The History of Food

Description

Explores the history of how food has been produced, prepared, traded, and consumed, in North America and the world. Themes include migration, gender, economy, technology, race, and culture.

Units

1.5

Hours: lecture-lab-tutorial

3-0-0

Note(s)

  • Credit will be granted for only one of HSTR 484, HIST 469 (if taken in the same topic).
  • May be offered as a joint undergraduate and graduate class.

Course offered by

Department of History

Course schedules

Summer timetable available: February 15. Fall and Spring timetables available: May 15.

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