HIST 245 - Eating in History:Europe from the Middle Ages to the Present

Institution:

Trinity College

Subject:

Description:

This course explores the evolution of the European diet from the Middle Ages through the Twentieth Century. Subjects to be covered include: the Agricultural Revolution, which achieved for Europe yields which broke traditional cycles of feast and famine; the Court Society of Early Modern Europe, which associated menus and manners with civility and asserted the cultural value of food; the depiction of food in European art during the Golden Age of capitalism; the foods of Early Modern empires - coffee, chocolate, and sugar - which fueled middle class socialbility; the invention of the restaurant in Revolutionary France; the development of haute cuisine in Nineteenth-Century Paris and London; and the significance of the continued European resistance to mass-market foods. 1.00 units, Lecture

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.Trincoll.edu

Phone Number:

(860) 297-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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