Skip to main content

Search NYU Steinhardt

Introduction to Food History

Examination of food from historical and transnational perspectives. Topics considered are: the origins of agriculture, the phenomenon of famine, the co-evolution of world cuisines and civilizations, the international exchange and spread of foods and food technologies following 1492, issues of hunger and thirst, and the effects of the emergent global economy on food production, diets, and health.
Course #
FOOD-UE 1210
Units
4
Term
Fall
Department
Liberal Arts Core