History (HIST) |
275 McKenzie Hall, 541-346-4802
College of Arts & Sciences
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9 - Low cost (less than $50) for class textbook materials.
U - Some or all of the seats in this section are reserved for students in Freshman Interest Groups (FIG), Academic Residential Communities (ARC), or Summer Bridge participants.
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Course Data
| HIST 215 Food in World History >2 >GP >IC |
4.00 cr. |
| Surveys the development of eating practices, tastes, foodstuffs, and culinary philosophies from early human history to the present in diverse parts of the world. |
| Grading Options: |
Optional; see degree guide or catalog for degree requirements
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| Instructor: |
Hessler J |
Office:
351 McKenzie Hall
Phone:
(541) 346-4857
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| Office Hours: |
1230 - 1430 T |
MCK 351 |
 Prereqs/Comments: |
Part of a FIG |
| Course Materials |
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CRN |
Avail |
Max |
Time |
Day |
Location |
Instructor |
Notes |
Lecture |
12498 |
1 |
147 |
1400-1520 |
tr |
129 MCK |
Hessler J |
!9U |
Final Exam: |
1230-1430 |
t 12/10 |
129 MCK |
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Associated Sections |
+ Dis |
12499 |
1 |
25 |
0900-0950 |
f |
240B MCK |
Isaacson L |
|
+ Dis |
12500 |
0 |
25 |
0900-0950 |
f |
121 MCK |
Sam D |
!U |
+ Dis |
12501 |
0 |
25 |
1000-1050 |
f |
240B MCK |
Chatterjee R |
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+ Dis |
12502 |
0 |
24 |
1100-1150 |
f |
360 CON |
Chatterjee R |
!U |
+ Dis |
12503 |
0 |
25 |
1100-1150 |
f |
240B MCK |
Sam D |
!U |
+ Dis |
12504 |
0 |
23 |
1100-1150 |
f |
348 MCK |
Isaacson L |
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Academic Deadlines
| Deadline |
Last day to: |
| September 29: |
Process a complete drop (100% refund, no W recorded) |
| October 5: |
Drop this course (100% refund, no W recorded; after this date, W's are recorded) |
| October 5: |
Process a complete drop (90% refund, no W recorded; after this date, W's are recorded) |
| October 6: |
Process a complete withdrawal (90% refund, W recorded) |
| October 6: |
Withdraw from this course (100% refund, W recorded) |
| October 7: |
Add this course |
| October 7: |
Last day to change to or from audit |
| October 13: |
Process a complete withdrawal (75% refund, W recorded) |
| October 13: |
Withdraw from this course (75% refund, W recorded) |
| October 20: |
Process a complete withdrawal (50% refund, W recorded) |
| October 20: |
Withdraw from this course (50% refund, W recorded) |
| October 27: |
Process a complete withdrawal (25% refund, W recorded) |
| October 27: |
Withdraw from this course (25% refund, W recorded) |
| November 17: |
Withdraw from this course (0% refund, W recorded) |
| November 17: |
Change grading option for this course |
 | You can't drop your last class using the "Add/Drop" menu in DuckWeb. Go to the “Completely Withdraw from Term/University” link to begin the complete withdrawal process. If you need assistance with a complete drop or a complete withdrawal, please contact the Office of Academic Advising, 101 Oregon Hall, 541-346-3211 (8 a.m. to 5 p.m., Monday through Friday). If you are attempting to completely withdraw after business hours, and have difficulty, please contact the Office of Academic Advising the next business day. |
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Expanded Course Description
| Food has been a defining part of human experience since the dawn of humanity. The diverse plants and animals available to humans for domestication in distinct parts of the world have fundamentally shaped the cultures of each region. Foods and eating practices have also been intertwined with religious beliefs and have become integral to cultural systems and national identities. The cultivation of food crops and livestock, the marketing and processing of foods, and food and beverage consumption have linked households with regional, national, and global economies and with the natural environment in historically specific ways. Practices of food preparation and eating have often structured or illustrated gender and class relations. Simultaneously universal and historically conditioned, food thus offers an ideal vantage point for exploring relationships among culture, economy, environment, and society in world history. These subjects, all of which figure in the course, correspond to several of the university's General Education goals, including those connected to moral beliefs, the nature of the historical past and its connections with the present, the diversity of human experience, and the impact of technology. |
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