Students in this course will examine the development of regional cuisines in North and South America. Topics will include indigenous foodways, the role of land expropriation, 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.
Any 4.0 credits
(HISC37H3)
History, Philosophy and Cultural Studies
Priority will be given to students enrolled in the Food Studies, and Environmental Studies programs. Additional students will be admitted as space permits.
