HIST101F PO - Food and the Environment in Asia and the Pacific

When Offered: Last offered spring 2018.
Instructor(s): S. Yamashita
Credit: 1

A single question inspired this seminar: what explains the relationship of food and the environment in Asia and the Pacific over the last century (1915-2015)? Over the course of the semester, we will examine four different answers to that question. We will ask how has the definition of specific Asian cuisines shaped their relationship to the environment? Then we will turn to the creators of cuisines—chefs—and ask how have their culinary decisions affected the environment? The third section will consider the way restaurants market themselves and ask what their representations reveal about their relationships with the environment. And the last section will focus on the important farm-to-table movement and ask how, if at all, has it changed prevailing views of food and the environment? Letter grade only. Previously offered as HIST110F PO.

Satisfies the following General Education Requirement(s), subject to conditions explained in the Degree Requirements section of this Catalog:
Area 3