HIST 2145 Food in America (also AMST 2145)
Tuesday and Thursday: 11:40-12:55
Visiting Professor Adrienne Johnson
This course examines the history and culture of food in the United States over the last hundred years. Looking closely at contemporary food culture, we will ask questions such as: What are the origins of convenience foods? Who were America's most influential cooks? What is American cuisine? What is the cultural meaning of a "proper" diet?
Thematically organized, course topics include food and technology, food art, labor and tipping practices, food activism, consumerism, taste and eating behavior, fusion cuisine, and the celebrity chef. Creative assignments include a writing a restaurant review, conducting a food observation and interview, and innovating a new food invention.