CUL 180 - Food in History
3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods
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 .
Course Learning Outcomes
1. Trace the historical background of various foods.
2. Describe the role of collecting, gathering and hunting food in the development of humans.
3. Describe the development of farming and stockbreeding.
4. Describe the role of sacramental foods in various cultures.
5. Discuss the economy of food markets in history.
6. Explain the role of essential and luxury foods in merchant-based economies.
7. Trace the spread of indigenous New World foods throughout the world and describe the impact of these foods on various cuisines.
8. Trace the historical development of professional food preparation.
I. Collecting, Gathering and Hunting Food
2. Berries and other plant-based foods
II. Stock-breeding and Farming
A. History of meat
B. History of dairy
C. History of grains and cereals
III. Sacramental Foods
IV. The Economy of Food Markets
A. History of fishing
B. History of poultry
V. The Era of Merchants
A. Essential foods
B. Luxury foods
C. Social Influences on Food Availability
1. Coffee and tea
2. Tomatoes and potatoes
3. New World
VI. Columbus, Cortez and New World Food Discoveries
A. Indigenous foods
B. The lasting impact on world cuisines
2. Flavor influences
VII. Professional Food Preparation
A. Guild systems
B. Restaurants and royalty
Full Academic Year 2019/20
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