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American Food

HIST 135
Fall 2011 not offered
Crosslisting: 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.

Essential Capabilities: 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.
Credit: 1 Gen Ed Area Dept: SBS HIST
Course Format: SeminarGrading Mode: Graded
Level: UGRD Prerequisites: None
Fulfills a Major Requirement for: (ENVS-MN)(ENVS)

Last Updated on MAY-20-2024
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