HIS 466 Food in U.S. History
This course investigates the history of food production and consumption in the United States. It examines the transformations in U.S. agriculture from small family--based farms to large, agribusiness corporations. It also assesses the shift from local markets to national distribution networks. Students gain first--hand experience with the major themes of the course through field trips to local farms, food processors, distribution centers, restaurants, and other food--related agencies.