Introduction to Food History

Undergraduate

Food from early agriculture through the emergence of regional cuisines, the dietary effects of the Columbian exchange and early modern trading empires to the development of food preservation technologies and modern diets. Course Format: Lectures, seminar, 3 hours per week Restrictions: Open to HIST (single or combined), HIST (Honours)/BEd (Intermediate/Senior) majors and minors until date specified in Registration Guide. Prerequisite(s): One HIST credit numbered 1(alpha)90 to 2(alpha)99 and one HIST credit numbered 2(alpha)00 to 2(alpha)99 or permission of the Instructor Course Notes: This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.