HIST 4346-001 “A History of Food in Europe” (CRN: 37173): This new upper-level history course traces the development of European food practices from ancient times to the present. We will investigate the evolution of tastes and technologies, culinary exchanges within Europe and with the rest of the world, and the political and cultural significance attached to food. In particular, assigned readings will explore the relationship between sugar and colonialism, the international rise of French cuisine, and the recent “Slow Food” movement against industrial food. As a writing intensive course, discussions and assignments will focus on developing historical research and writing skills.
For more information on this course, please contact the instructor, Dr. Ben Poole: ben.poole@ttu.edu.
What: HIST-4346-001: A History of Food in Europe (CRN: 37173)
When: Tuesdays and Thursdays, 3:30-4:50 PM
Where: Holden Hall 255
