HSTR 416  Global History of Food: 3 Credits (3 Lec)

PREREQUISITE: Any course in U.S. or World History or consent of the instructor. (Sp) In this course food functions as a gateway to examine issues of trade, globalization, labor systems, ways of knowing, imperial encounters, and the development, transmission, and transformation of various world cuisines

View Course Outcomes:

1. Students will demonstrate an understanding of the role of food in the history of globalization
2. Students will demonstrate an understanding of the role of imperialism in the creation of new foodways in both "mother countries" and colonies
3. Students will demonstrate an understanding of the role of gender in food preparation and consumption in different cultures
4. Students will be able to read advanced scholarly articles in global history
5. Students will be able to formulate discussion questions on each week’s reading assignment & participate in leading the class discussion
6. Students will be able to write a summary of scholarly article
7. Students will be able to present a formal oral presentation on their reading and analysis
8. Students will be able to produce a research paper using both primary and secondary sources