The History of Food
- Meeting four consecutive Tuesday evenings, 6 to 8 p.m.
Oct. 9, 16, 23 and 30
- Taught by anthropologist and GVSU adjunct professor, Christy Mello
- Location TBA
Throughout history and today, food production has been a key component of how members of a society organize themselves and express their different cultural norms and identities. This class explores different types of sustenance economies as well as the history of food from before the rise of civilizations.
Topics will include the history of colonialism, the rise of agri-business and how these have destroyed cultural practices. Finally, we will learn about the relationship of cultures with food and the importance of biodiversity for preserving cultural heritage.
The class is free. Participants are asked to purchase a copy of The Earth Knows My Name: Food, Culture and Sustainability in the Gardens of Ethnic Americans, by Patricia Klindienst (2006, Beacon Press). The class will also include other readings, including selections from Food and Culture: A Reader, edited by Carole Counihan and Penny Esterik (2008, Routledge, second edition).