This course focuses on food commodities of the 1800s to provide insight into the cultural traditions, politics, working conditions, social class, gender, and racial tensions of the 19th century. Many of these edible goods have deep histories beginning in prehistoric times, which come to a head during the 19th and early 20th century when they become major food commodities on the world market. In this course, we will draw upon literature from anthropology, history, and food studies to examine how food commodities reflect the revolutionary and tumultuous times of the nineteenth century and reveal a great deal about the daily lives of their producers, traders, and consumers. (Offered every other year.)
3 credits
Upper Division
The Interdisciplinary Clusters | The Spirit of Our Age: Nineteenth Century Science and Culture