HISD70H3: History of Empire and Foods

A transnational history of how the rise of modern, global empires reshaped how the world produced and consumed food. This course, through cooking practicums, offers a hands-on approach to imperial and culinary histories with emphasis on plantation economies, famine, the tropical commodity trade, and the rise of national cuisines.
Transnational Area

Prerequisite

8.0 credits, including [(HISC14H3) or HISB14H3]

Enrolment Limits

Breadth Requirements

History, Philosophy and Cultural Studies

Course Experience

University-Based Experience

Note

Priority will be given to students enrolled in HIS programs. Additional students will be admitted as space permits.

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We wish to acknowledge this land on which the University of Toronto operates. For thousands of years it has been the traditional land of the Huron-Wendat, the Seneca, and most recently, the Mississaugas of the Credit River. Today, this meeting place is still the home to many Indigenous people from across Turtle Island and we are grateful to have the opportunity to work on this land. Statement of Acknowledgement of Traditional Land

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HISD70H3: History of Empire and Foods

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