Summer 2017 - HIST 485 D100
Studies in History I (4)
Class Number: 4546
Delivery Method: In Person
Course Times + Location:
Mo 1:30 PM – 5:20 PM
HCC 1505, Vancouver
1 778 782-9548
Office: AQ 6235
Prerequisites:45 units including nine units of lower division history.
Food is a culturally constructed and historically grounded concept. Food production and consumption patterns are potent barometers, and even drivers, of historical and cultural change. In this class, we will examine how historians can use food studies and sources to enrich our knowledge of peoples and patterns in the past. After being introduced to foundational literature, students will pursue the food historical topic of their choice, through reading, writing and food sharing. The ultimate goal is to bring everyone’s contributions together at the end of the course to appreciate global and temporal patterns, as well as tasty idiosyncrasies. Topics will include: innovations in food production, globalizations and the Columbian Exchange, Indigenous foodways, gendered relationships with food, colonial-era food economies, feeding the city, food and religion, and the modern politics of food, including food in the news. This is a reading and research seminar - students will discuss and present readings among their peers, and educate one another regarding their independent research project. Students will be assessed on in-class and/or on-line participation, finding and presenting a scholarly article, and pursuing their research topic through a final paper and in-class presentation. In addition to the texts listed below, students will read primary sources and scholarly articles posted to Canvas.
Prerequisites 45 units including 9 units of history credit; or permission of the instructor.
- Participation (in-class and on Canvas) 25%
- Book Review 15%
- Presentation and leading of class discussion 15%
- Research Paper (including proposal, presentation) 45%
Carol Counihan and Penny van Esterik (eds), Food and Culture: A Reader (Routledge, 2012) e-book
Rachel Laudan, Cuisine and Empire: Cooking in World History (Univ. California Press, 2015) e-book
John Krebs, Food: A Very Short Introduction (Oxford University Press, 2013)
Kyri W. Claflin & Peter Scholliers Writing Food History (Berg, 2013)
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