History of Southern Food Credit Hours: 3 Provide students a soul-nourishing meal: a deep knowledge of the history of Southern foodways from the first mixtures of Indigenous, African, and European modes of growing, cooking, and eating in the 16th century to the deliciously fragmenting iterations of Southern food (Black, Latinx, Vietnamese, Jewish, vegan, and more) in the 21st century. Examination of the intersections of food with economics, labor, gender, religion, and family life, as well as the worldwide influence of the cuisine of our region. Joyful eating will be mandatory. Level: Undergraduate
