A History of Food: Chemistry, Culture, Conflict

All animals must eat to live. Humans are only unusual in the way we acquire and modify food. This course explores the chemistry of food, the way in which culture has shaped and been shaped by food, and the conflicts that have influenced the development of a global palette.  We will also discuss the origins of food lore and the modern view of diet and nutrition, testing out some of the myths and controversies related to food preparation.

Fernandez-Armesto, Felipe, Near a Thousand Tables: A History of Food, 2003, Free Press, ISBN: 978-0743227407. Online articles will also be provided.

Barbara Snapp received her PhD in biology from Cornell University where her research focused on the ecological adaptiveness of behavior.  Her passion is teaching science and especially teaching broad survey courses where she can interweave science themes with culture and history to build multidimensional understanding.