Spend two weeks exploring the culturally and historically rich culinary landscape and food systems of Ireland, with a focus on the cities of Dublin and Cork.

Through guest lectures and field trips to markets, local farms, restaurants, and food manufacturers, we will examine the multi-faceted historical legacy on contemporary diet, health and culture in Ireland.  Topics include: early agricultural societies, colonization and independence, food and famine in the nineteenth century, the Celtic Tiger era of globalization, and the New Irish Cuisine.