FSP 300 - Food: History, Culture, Politics

This course will explore the history, culture, and politics of food in America with a special emphasis on New England and regional differences. The course will examine colonial food ways including diet, food theft, trade patterns, and regional diversity; 19th century health, sanitation and temperance reforms; the rise of cooking schools, food writing, and regional cuisine; and contemporary issues such as fast and slow food, terminator seeds, organic farming and the diet industry.

Prerequisite(s):
Co-requisite(s):
Credits: 3

Course Typically Offered:
Course Type: Food Studies Program