HI 345 - Global History of Food

Institution:

Wagner College

Subject:

Description:

One unit. We will focus on the production, consumption, distribution and cultural perception of food and drink from the Ancient World to the present, concentration on the Mediterranean basin, Western Europe, South Asia and the Americas. The common readings for the course will link the cultural history of food to economics, politics, anthropology, psychology, fi lm and literature. Students will be encouraged to do a wide range of independent research on the "foodways" of historical periods of particularinterest to them. Alternate years as needed.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wagner.edu

Phone Number:

(718) 390-3100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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