American Food
HIST 135
Fall 2021 not offered
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| Crosslisting:
ENVS 135 |
| Course Cluster and Certificates: Health Studies |
This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be 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. |
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| Credit: 1 |
Gen Ed Area Dept:
SBS HIST |
| Course Format: Seminar | Grading Mode: Graded |
| Level: UGRD |
Prerequisites: None |
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Fulfills a Major Requirement for: (ENVS-MN)(ENVS) |
Major Readings:
Cronon, William. NATURE'S METROPOLIS: CHICAGO AND THE GREAT WEST
Levenstein, Harvey. REVOLUTION AT THE TABLE: THE TRANSFORMATION OF THE AMERICAN DIET
Sinclair, Upton. THE JUNGLE
Soluri, John. BANANA CULTURES: AGRICULTURE, CONSUMPTION, AND ENVIRONMENTAL CHANGE IN HONDURAS & THE UNITED STATES
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Examinations and Assignments:
weekly discussion thread, two short papers, midterm exam, final paper |
Additional Requirements and/or Comments:
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