Fall 2011 not offered
AMST 135, ENVS 135|
|Certificates: Environmental Studies|
This course investigates topics in the history of food production from the colonial period to the present, with a special emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of agriculture, and the recent emergence of organics, slow food, and local movements.
Effective Citizenship, Interpretation
This course introduces students to methods of historical interpretation using a wide variety of primary and secondary sources, including contemporary journalism and policy analysis. Historical perspective on food systems prepares students to engage critically with debates about agricultural policy, public health, and environment.
||Gen Ed Area Dept:
|Course Format: Seminar||Grading Mode: Graded|
||Fulfills a Major Requirement for: (ENVS)(HIST-MN)
Cronon, William. NATURE'S METROPOLIS: CHICAGO AND THE GREAT WEST
Hogan, David Gerard. SELLING 'EM BY THE SACK: WHITE CASTLE AND THE CREATION OF AMERICAN FOOD
Levenstein, Harvey. REVOLUTION AT THE TABLE: THE TRANSFORMATION OF THE AMERICAN DIET Pollan, Michael. THE OMNIVORE'S DILEMMA: A NATURAL HISTORY OF FOUR MEALS
Shiva, Vandana et al. MANIFESTOS ON THE FUTURE OF FOOD AND SEED
Sinclair, Upton. THE JUNGLE
Soluri, John. BANANA CULTURES: AGRICULTURE, CONSUMPTION, AND ENVIRONMENTAL CHANGE IN HONDURAS & THE UNITED STATES
|Examination and Assignments: |
Weekly response papers, a class presentation, and a long research paper.