Introduction to U.S. Food History

Catalog description

This course is a historical analysis of agriculture and food production in the United States. It includes examination of the history of food production and consumption patterns, the food industry, food marketing, and the politics and regulation of the American food system. This course explores the food system as a nexus that brings together history, technology, and culture in ways that have significant impacts on human livelihoods and wellbeing. A core theme of the course will be consideration of questions about food ethics and the challenge of improving the sustainability of food systems including the need to maintain or increase improvements in productivity while also addressing social effects and reducing environmental impacts of food production.