Cooking, eating, growing—Food has always been a driving force in American history. Well before the hapless colonists at Jamestown endured 1610’s horrific “starving time,” food—and the drive to eat—had begun shaping the continent’s fate. This course investigates the place of food in American history and culture, from reputed cannibalism in the American colonies to the rise of fast food in the twentieth century. In following the evolution of American foodways, we will visit eighteenth-century coffee houses, antebellum slave quarters, campfires of the American West, the slaughterhouses of the Chicago meat market, and—of course—McDonald’s. Meetings may find us eating, as well as reading; course participants will take turns introducing the group to a particular food or drink, situated historically. Each student will complete an original research project on a topic of their choice.

Units: 1

Max Enrollment: 25

Prerequisites: None. Not open to students who have taken HIST 320.

Instructor: Grandjean

Distribution Requirements: HS - Historical Studies

Typical Periods Offered: Spring

Semesters Offered this Academic Year: Spring

Notes: This course is also offered at the 300 level as HIST 320.