This course puts urban food systems in world historical perspective using case studies from around the world and throughout time. Topics include provisioning, food preparation and sale, and cultures of consumption in courts, restaurants, street vendors, and domestic settings. Students will practice historical and geographical methodologies to map and interpret foodways.
Same as FSTC05H3
Any 4.0 credits, including 0.5 credit at the A or B-level in AFS, CLA, FST, GAS HIS or WST courses