Food and foodways are influential elements that have been forged by time, nature, and human acts. This course will explore the history of the Hudson Valley and the Northeast region to identify how the past is relevant or lost in the region's food system and foodways. Through research, site visits, and technical applications students will cultivate their food literacy skills. In addition, they will study the evolution of local and regional foodways while taking into account theprinciples of sustainability and articulate their findings by engaging in project-based and practical learning activities.
Prerequisites
Introduction to Gastronomy (APFS-150) or Gastronomy (APFS-155) or Globalization in Historic and Contemporary Contexts (LART-250)