SYLLABUS: Feasts, Famines and Farmers’ Markets: The History of Food

Description

What does soup have to do with labor and human rights in 16 th century France? Why did the ancient Romans pass laws about how many chickens could be served at a dinner party? How did Chicago change the farming landscape of the US? This course examines some of the ways that people have historically used food, cuisines, and eating to organize and engage with their social worlds. It also introduces students to the ways in which food has sparked debates over health, industrialization, labor, and power structures. Looking at the way food has been produced, advertised, consumed and celebrated, it considers a wide range of topics, including: the history of cookbooks, public eating and restaurants, the history of agriculture from its origins to “urban farms,” hunger, food taboos, global networks of food production, disordered eating and modern food movements.

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Instructor

Jeffrey Trask - History, Georgia State University

Jeffrey Trask – History, Georgia State University