FDST/ALDR 2050: The Impact of Food on World History and Culture

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The lectures actually made me want to come to class and explore more about the subject.

The instructors are very enthusiastic about the material, which makes the class fun!

All the professors were great. Navarro was the most difficult but dived the deepest into social issues and ways to further the students' understanding of the world around us. Critzer was the most entertaining and her knowledge of disease and bacteria told through stories helped create an entertaining class with great information. Pegg was the most comprehensive and I learned more about being mindful about what I eat and also to broaden my palette. His use of media and guest speakers also helped to teach us in a fantastic way. His demeanor was very approachable, and I would definitely recommend him and the others.

Offered Every Spring Semester

It is impossible to understand a culture’s complete history without studying its food. This course will provide an examination of the complex relationship between food and cultures. Specifically, how people have produced, prepared, and preserved food and its effects on cultures, national and international politics, social interactions, economics, and the environment.

Course Objectives:

Describe the impact of food production and the migration of food and food preservation practices through history from local cultures to multicultural environments.

Describe how food has impacted art and how art documents eating habits and food preservation through history from prehistoric cave art to modern marketing.

Explain how food supply, culinary traditions, and food processing has impacted human cultural exchange, health, politics, urbanization, the environment, and legal systems.

Discuss how the evolution of food technology has impacted our food choices and culture.

Explain the permeation of food terms across languages.

Analyze the symmetry between access to safe and abundant food and the abundance and complexity of cultural outputs.



Faith Critzer
Faith Critzer Associate Professor and Undergraduate Coordinator
Food Science & Technology
Maria Navarro
Maria Navarro Josiah Meigs Distinguished Teaching Professor
Agricultural Leadership, Education & Communication
Ronald Pegg
Ronald Pegg Josiah Meigs Distinguished Teaching Professor
Food Science & Technology

Course Details:

Time: MWF 9:10 a.m. - 10:00 a.m.

FDST 2050 CRN: 63784

ALDR 2050 CRN: 68292

Location: Chemistry Building 430

Athena Title: Food in History and Culture

This 3-credit course satisfies the General Education Core Curriculum Area IV requirement for “World Languages and Global Culture”.

Limited seating - Be sure to register for this class ASAP!

Laptops and a Top Hat account will be required in 2024 for FDST/ALDR 2050. The instructors and students will use Top Hat during class sessions as part of essential learning and participation tools, and laptops will be necessary for the in-class exams.