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CS92PROD
Culture and Cuisine
GOVT 105
Fall 2009 not offered

In a broad sense, cuisine-the culture of food-includes such things as the social institution of the restaurant and social practices of dining, the development of home economics and culinary professionalism, cookbooks and food writers (including M. F. K. Fisher, Calvin Trillin, the Sterns, Paula Wolfert, and John Thorne) as a distinctive literary genre, attitudes and beliefs about health and diet, and many other things. Its breadth and impact on daily life make cuisine an especially useful way of understanding popular culture and society. Food fashions and trends, for example, reflect larger social inclinations and changing understandings about such things as ethnic diversity, the role of women in society and at home, and assorted philosophies about health, diet (witness fear of food), and religion. Our exploration will range across a wide variety of materials, including scholarly books and articles, fiction good and bad, readings in popular journals and newspapers, films, and the Internet.

Essential Capabilities: None
Credit: 1 Gen Ed Area Dept: SBS GOVT
Course Format: SeminarGrading Mode: Graded
Level: UGRD Prerequisites: None
Fulfills a Major Requirement for: None

Last Updated on AUG-11-2022
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