FDST 2050: The Impact of Food on World History and Culture
New Class: Coming Spring 2023
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.
Offered: Spring 2023
Time: MWF 9:10 a.m. - 10:00 a.m.
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!