HIST 1886 Introduction to Food Studies: History and Culture (also AMST 1886) (HA-AS)
Tuesday and Thursday: 8:40-9:55 plus discussion
Dr. Adrienne Bitar-Johnson
This course introduces students to the growing field of academic Food Studies, providing historical perspective into the development of American culinary culture. Discussions of American cuisine will lead directly into larger concepts of American identity: is there a uniquely American menu? How have restaurants shaped American patterns of sociability and civil rights? What are the 19th century origins of tipping? Students will actively engage with 19th and early 20th century primary source material, including recipes, advertisements, cookbooks, and nutrition manuals.