Gastronomy Graduate Courses

How people have obtained and processed a wide range of foods through time, beginning with early humans. Food used by hunter/gatherers; changes in diet and nutrition through time to early farmers. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs.   [ 4 cr.]

Offered: Fall 2009

This research seminar in food history focuses on the markets and marketplaces over centuries and across a wide geographical area. The focus of this seminar is to hone students’ research and writing skills. The broad general topic will allow students to pursue their own special research interest within a larger context while working with others engaged in similar research and writing challenges. By the end of the semester, students will have made a start on conference papers in the field of food studies and indentified potential venues for presenting their work. 4 cr   [ 4 cr.]

Offered: Fall 2009

Gives an overview of the history and role of food since the Greco-Roman period to the present using primary and secondary sources. Will examine how political, economic, social and cultural structures might influence and be reflected by food choices. Focuses largely on Western Europe, but will use comparative analysis with non-Western cultures at points of intersection.   [ 4 cr.]

Offered: Fall 2009

The association between France and fine cuisine seems so “natural.” French society and history are intertwined with the culinary, and have been since the court society of the Old Regime. After the French Revolution, French cuisine became a truly modern affair in the public sphere. The invention of the restaurant, the practice of gastronomy, a literature of food, and strong links between French cuisine and national identity all came together in the 19th century. In the 19th and 20th centuries, French food, featuring both haute cuisine and regional culinary specialties, was widely considered the world’s best. In the 20th century, the culinary allure of France continued to fascinate people all over the world. It is still said today, enviously, that the French really know how to appreciate good food and wine – la bonne chère – in their daily lives. This course looks at how the history of French culinary culture evolved in the particular way that it did. The course is organized largely chronologically, but not entirely, as some of the readings weave issues of different times periods thematically. In studying culture and cuisine, with France as a great example, we will explore the relationship between a place, a people, and their foodways. We launch our investigation with the question: how and why is this relationship distinctive in France?   [ 4 cr.]

Offered: Fall 2009

Understanding wine is impossible without knowing its rich and varied history. This course provides a survey of significant developments in the production, distribution, consumption and cultural uses of grape-based alcoholic beverages in the West. Topics include the role wine has played in the economy and culture of civilizations from the ancient Near East all the way through to its global impact in the 21st Century. We will focus in particular on wine as a religious symbol and a consumer beverage in the modern world.   [ 4 cr.]

Offered: Fall 2009

A comparative perspective on issues of human subsistence through time. Changing patterns of nutrition and health, agricultural production, methods of coping with famine and organizing feasts, and origins and impact of culinary and dietary innovations.   [ 4 cr.]

Offered: Fall 2009

An extensive historical exploration into prints, drawings, film, television, and photography relating to food in the United States and elsewhere. Examines how food images represent aesthetic concerns, social habits, demographics, domestic relations, and historical trends.   [ 4 cr.]

Offered: Fall 2009

Students will develop and improve food-writing skills through the study of journalistic ethics; advertising; scientific and technological matters; recipe writing; food criticism; anthropological and historical writing about food; food in fiction, magazines and newspapers. 4 cr   [ 4 cr.]

Offered: Fall 2009

An introduction to nutrition with special emphasis on carbohydrates, fibers, proteins, fats, vitamins, and minerals; course discusses the relationship between these nutrients and health. Applied topics include menu design based on current dietary advice, nutrient content of unprocessed and processed foods, regulation of food intake, food safety, and nutrition legislation.   [ 4 cr.]

Offered: Fall 2009

Cultural tourism in the 21st century is more than the traditional passive activities of visiting a museum, hearing a concert or strolling down an historic street. It has become an active, dynamic branch of tourism in which half of all tourists have stated that they want some cultural activities during their vacation. In this course we will introduce various themes of cultural tourism including the relationship between the Tourist Industry and the Cultural Heritage Manager, conservation and preservation vs. utilization of a cultural asset, authenticity vs. commoditization, stakeholders and what should be their rights and obligations, tangible and intangible tourist assets, the role of government, private industry and the non-profit sectors in tourism planning and sustainable economic development. We will examine these themes in different areas of cultural tourism including the art industry, historical sites, cultural landmarks, special events and festivals, theme parks and gastronomy.   [ 4 cr.]

Offered: Fall 2009

This semester long Culinary Arts Laboratory exposes students to professional chefs and teachers in the world of cooking and trains students in the basic classical and modern techniques of theories of food production, and introduces students to professionals in the food world as well as to other cultures in the world of gastronomy.   [ 8 cr.]

Offered: Fall 2009

This is a required course for students entering the Master of Liberal Arts Program serving as an introduction to the humanities, social and natural sciences. One will learn how differing scholars approach their disciplines, analyze primary sources, critique secondary sources, and how to research and frame arguments. Through readings, assignments, discussions and lectures students will learn interdisciplinary research and writing.   [ 4 cr.]

Offered: Fall 2009

Course covers basic concepts in economic and political dimensions of food production, consumption and trade, with emphasis on the global food system.Topics include market and consumption analysis, types of food policy instruments and how these affect consumer food choices, environment, diet, nutrition and health.   [ 4 cr.]

Offered: Fall 2009

Seminar on the use of cookbooks and recipes as historical documents unique to food history. Cookbooks and recipes will be examined from a variety of perspectives: cultural, culinary, social, economic, agricultural, geographical, and comparative.   [ 2 cr.]

Offered: Fall 2009

An in-depth exploration of the styles and production of cheeses from regions around the world, from their beginnings on the farm to the finished products at the table. 2 cr   [ 2 cr.]

Offered: Fall 2009

  [ 4 cr.]

Offered: Fall 2009

Prereq: consent of coordinator.   [Var cr.]

Grad Prereq: consent of coordinator.

Offered: Fall 2009

Prereq: consent of coordinator.   [Var cr.]

Grad Prereq: consent of coordinator.

Offered: Fall 2009

  [Var cr.]

Offered: Fall 2009

  [ 4 cr.]

Offered: Fall 2009

Course will examine the work of producing food, from agriculture to domestic consumption and everything in between. It will focus on sociological frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally serving and cleaning related to food consumption. With some emphasis on the Americas, the course will also consider the way global labor shapes the availability of food for different populations. It will also include a substantial analysis of gender, race, and social class as factors in the division of food labor. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, growing and butchering, cooks and chefs, and more. Course is structured around three meetings and online instruction.   [ 4 cr.]

Offered: Fall 2009

This course examines the history of agriculture within a broad interdisciplinary context with discussion of the relationships between the environment, populations, cultures, technologies, economics, and politics as they shape agricultural history. Emphasis on food production within different civilizations and continents from the prehistoric period to the modern era. 4 cr   [ 4 cr.]

Offered: Fall 2009

  [ 4 cr.]

Offered: Fall 2009

This core course in the Food Policy Concentration will cover political, economic, and ecological concepts and approaches to food policies. 4 cr   [ 4 cr.]

Offered: Fall 2009

Upon completion of courses and all requirements for the degree, the final thesis is required under the direction of a Gastronomy faculty member. A topic, thesis outline, and a completion schedule must be approved by the academic advisor to the Gastronomy Program.   [ 4 cr.]

Grad Prereq: For M.L.A. students only.

Offered: Fall 2009