HTMG 4407 - Food in America

This course explores the role of food in the U.S. as shaped by various factors including history, cultural and social background, environment, etc. Topics include history of American food, American cooking traditions and innovations, industrial food processing and technologies, supermarkets, and fast food industry. The course examines the American model of food production and consumption patterns and also issues of the American food system, such as food surpluses and famines. Laboratory fee. 3 credits.