Food in American History
21H.S01 · History · Undergraduate · Fall 2014
Anya Zilberstein
This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and …
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Anya Zilberstein. 21H.S01 Food in American History. Fall 2014. Massachusetts Institute of Technology: MIT OpenCourseWare, https://ocw.mit.edu. License: CC BY-NC-SA 4.0.
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