HRM-113 Food History and Culture

This course explores the history of foods from a cultural perspective. The evolution of food from a primal need to a means of affluence for modern society will be researched and examined. Connections to present day practices and preferences will be developed. Roles of taboo in food consumption and etiquette will be discussed. This course involves ongoing research, field notes and interviews to identify foodways. Lab [2.00].

Credits

1

Syllabus for this course.