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Apr 23, 2024
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HIST 330 - American Food History: Migration and Encounter in American Foodways 3 Credit Hours
This course is an interactive history course that analyzes the history of American foodways from contact in the sixteenth century to modern times. We will trace the history of immigration, migration and cross-cultural encounter on this continent through the food Americans have cooked and eaten over the last four hundred years-by reading, discussing, and cooking some of it in the nutrition sciences kitchen. Topics include American Barbeque and borderlands, Tex-Mex, Soul Food and African influences on Southern foodways, Americanized “ethnic” food (i.e. Italian Beef, General Tso’s Chicken, Corned Beef), and more. Includes two hours of seminar discussion and two hours of laboratory (kitchen) session each week. Lab fee applies.
Prerequisite(s): ENGL 101 or CRWS 101
This course will satisfy the core area requirement in history.
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