Food and Farming

Catalog description

This course introduces students to the history and historiography of food and farming, including the role of agricultural producers in advanced and pre-industrial societies. Central are the historical trajectories certain foodstuffs have taken--why they are produced and where, how they have been integrated into socio-economic and cultural environments, and how culture, politics and policies affected and are affected by them. Our focus will be on the European experience liberally construed and in comparison. Sources draw from classic economic and peasant studies, latter commodity studies and monographs, reports, and archives.