Description: This introductory course examines the subject of food cultivation, production, preparation, and consumption from a variety of disciplinary perspectives. It approaches the history of food and agriculture in a global framework and covers a broad time period ranging from the Paleolithic era through ancient, medieval, preâ€industrial, and modern periods. The course covers topics including the emergence of cooking and food cultivation; agricultural revolutions; pastoral nomadism; the transmission of food cultures; plantation agriculture; drought and famine; the industrialization of food systems; the relationship between diets, health, disease, and the environment; and issues of ecology, sustainability, and food justice.
For up-to-date information on current course offerings and details, please refer to the Pitzer class schedule on MyCampus2 Portal.
