Students in this course will examine the development of regional cuisines in North and South America. Topics will include indigenous foodways, the role of commodity production and alcohol trade in the rise of colonialism, the formation of national cuisines, industrialization, migration, and contemporary globalization. Tutorials will be conducted in the Culinaria Kitchen Laboratory.
Same as HISC37H3
Any 4.0 credits, including 0.5 credit at the A- or B-level in AFS, CLA, FST, GAS, HIS or WST courses