Course ID
041857
Course Description
Food and cuisine are foundational to knowledge of the human past and link the past with the present. In this course we explore the importance of food in its various roles (alimentary, cultural, economic, environmental, religious, social, political, etc.) in shaping the history of the late antique, medieval, and early modern world (ca. 300 to 1700).
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Graduate
Course Requisites
May be convened with
HIST405C
Component
Lecture
Optional Component
No