Episodes in the History of Food and Cuisine

Alan Rocke
Alan Rocke, Distinguished University Professor and Henry Eldridge Bourne Professor Emeritus, Department of History, CWRU
Landmark Centre Building
Wednesdays, October 12–November 16
1:30–3:30 p.m. ET

Nothing is more basic than food to all of our daily lives, and therefore to our cultures, our social interactions, and our very identities. This has been true throughout history. Food is inextricably interconnected with the development of agriculture and other technologies, with the rise and fall of empires, with increasing understanding of diet and nutrition, with laws and regulations, with the arts, with economic development and consumer culture, and with religious and ethnic identities. By selective examination of representative episodes pertaining to each of these topics, this course explores the history of food, from the neolithic agricultural revolution to the consumer revolution of the last generation. In this way, we seek to understand more fully food, history, and food in history.

Member of Lifelong Learning Cost
Nonmember Cost