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Nov 21, 2024
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HIST 2540 - Bread, Wine, Salt, Fat: History of Food before Refrigeration (500-1600)
This course examines the history of food and drink production, consumption, and exchange in the pre-modern West. Religious practices and beliefs, social structures, infrastructure, climate and seasons in the pre-modern world all shaped foodways. The control of food and food practices, methods of preservation, the ritual and medical significance of products like alcohol and spice are explored, as well as the impact of colonialism (for example, the Romans in Britain) and exploration (the Portuguese in Goa).
Credit Hours: 3
OHIO BRICKS Arch: Constructed World
General Education Code (students who entered prior to Fall 2021-22): 2CP
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Course Transferability: OTM course: TMAH Arts & Humanities
College Credit Plus: Level 1
Learning Outcomes:
- Students will be able to identify the types of food produced and consumed in the premodern West.
- Students will be able to identify the culturally and historically specific uses of food and drink beyond the basic role of sustenance.
- Students will be able to explain the impact of wealth, political power, and mobility on consumption and production of food.
- Students will be able to analyze the role of food and drink in cultural identity (Muslim/Christian/Jewish, or, Male/Female, for example).
- Students will be able to apply knowledge about food and ritual practices to understanding cross-cultural contact.
- Students will be able to synthesize the arguments from readings.
- Students will be able to identify the main turning points affecting change in the history of food and drink in the premodern West.
- Students will be able to demonstrate knowledge of societal relationship to food and drink across the premodern world, in Europe, the Middle East, and the New World.
- Students will be able to recognize and evaluate multiple historical perspectives regarding production and consumption of food and drink across premodern cultures.
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