HIST 1790 - The History and Culture of Food in the U.S.

3 Credits

This course explores the connections between food and cultural practices and traditions in the United States from the colonial period to the present. We will examine the historical and contemporary intersections between food and race/ethnicity, social class, gender, and religion, and consider the relationships between food systems and other systems of power in the United States. Topics explored will include: historical recipes, cookbooks, and connections between food and family histories, food systems (how we produce, distribute, and prepare food), the evolution of food production (restaurants, supermarkets, fast food, “slow” food), and the industrialization and globalization of food systems. 3C/3/0/0

Prerequisite(s): READ 0721 or READ 0724 or EAPP 0860 with a grade of “C” or better, or appropriate assessment score

Minnesota Transfer Curriculum (MnTC) Goal Area(s): Goals 5 & 7A/B