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HIST 3110 [0.5 credit] The Cultural History of Food

Food in its agrarian, economic and cultural context from late antiquity to the nineteenth century; production, distribution, and consumption; health, diet and manners; the religious significance of food; food in art; the rise of the restaurant; the birth of gastronomy. (Field e).
Prerequisite(s): a 2000-level history course or third-year standing and 1.0 credit in history.
Lectures three hours a week.