HST 383 - History of Food

Institution:

Marylhurst University

Subject:

Description:

This course explores the many relationships between history, food, and technology. Topics include the influence of Columbus' voyages upon European diet; sugar and spice, the motivating factors behind Western exploration and the slave trade; the evolution of national cuisines; and "fast food"and the history of diet and health. Meets LAC outcome: HCB3. 3 crs.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marylhurst.edu

Phone Number:

(503) 636-8141

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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