HIST217
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U.S. Food Cultures
History
College of Liberal Arts
Course Subject Code
HIST
Course Number
217
Status
Active
Course Attributes
BINT: GenEd-Breadth/Interdisciplinar, CEA: ProgCLA-CEA and Au Pair, DVUS: GenEd-Diversity US, EMES: Major-Environment Sci Elective, EMEV: Major-Env Stu/Sustain Elective, MENV: Major-Env Study/Sustainability, MEVS: Major-Environmental Science, PPD: GenEd-Power/Privilege/Diff, WRIT: GenEd-Writing Intensive, ENES: Minor-Environment Stu Elective, NENS: Minor-Environmental Studies
Course Short Title
U.S. Food Cultures
Course Long Title
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Course Description
Food holds different value to different people, at different times, because all food knowledge is cultural and must be learned. How is that knowledge generated and maintained? How and why does it change over time? What is the relationship between food and identity, at a personal and group level? How can food both foster solidarity and divisiveness? How is food political? In addressing these and other questions, students explore the sometimes contradictory meanings attached to food in American culture. Students analyze the symbolic value of food, with attention to identity categories and consideration of production sites, preparation, marketing and consumption. Students take different approaches to the study of food ways, including culture production and transmission, environmental justice, and certain core aspects of American history.
Min
4
Repeatable
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Course Restrictions
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Equivalent Course(s)
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