CUL 180 - Food in History

3 Credits, 3 Contact Hours (3 lec.)

History of food, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting food; stock-breeding and farming; sacramental foods; the economy of food markets; the era of merchants; New World food discoveries; seed migration; and professional food preparation. Also includes local indigenous foods of the people who resided in Southern Arizona; Native cultivation and methods of desert foraging; and Spanish (Father Kino) and Mexican/Chinese influences.

Prerequisite(s): CUL 105 and CUL 140.