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.
8.0 credits, including [(HISC14H3) or HISB14H3]
Priority will be given to students enrolled in HIS programs. Additional students will be admitted as space permits.