Food in its agrarian, economic and cultural context from late antiquity to the nineteenth century; production, distribution, and consumption; health, diet and manners; the religious significance of food; food in art; the rise of the restaurant; the birth of gastronomy. (Field e). Prerequisite(s): a 2000-level history course or third-year standing and 1.0 credit in history. Lectures three hours a week.
Food in its agrarian, economic and cultural context from late antiquity to the nineteenth century; production, distribution, and consumption; health, diet and manners; the religious significance of food; food in art; the rise of the restaurant; the birth of gastronomy. (Field e). Prerequisite(s): a 2000-level history course or third-year standing and 1.0 credit in history. Lectures three hours a week.
