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World History of Food: Part Two
This course is the second installment of the two-part lecture series, World History of Food. In this class we will learn how humans produced, cooked, and consumed food from the Middle Ages to the present day. The scope of our study is global, covering civilizations of Europe, Africa, Asia, and the Americas. We will focus on how cultures in each of these geographic locations built upon the distinct cuisines developed in earlier times of their unique civilizations, and then shared those traditions through religion, war, trade and migration. We will also examine the effects that industrialization, science and modern sensibilities about status and class affect the way we eat.
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