FOOD AND GENDER IN MODERN U.S. HISTORY

Credit Hours: 3 · Undergraduate Lower-Level

Examines the history of food, cooking, feeding, and eating in relation to the history of gender relations in the US from the Industrial Revolution to the present. Topics include domestic and paid labor, food industry marketing, cooking technologies, and how particular foods and diets have been gendered, racialized, classed, and designated as “queer.”