Foodways in Europe, 1500-1950

History 103B.003

Spring 2014
Section: 
.003
Instructor: 
Location: 
107 Mulford
Day & Time: 
W 2-4
CCN: 
39399
Units: 
4
  • Note New Time.
 
The history of food as a recognized subfield is relatively young. Sociologists and anthropologists discovered it well before historians did. And yet, food lies at the basis, not only of human survival, but of all political, social, economic and cultural systems. The viability of every state rests on the adequate provisioning of subjects, particularly in the urban metropolis, but also in the military. Grain supplies have always been one of the most basic tests of the mobilizing capacity of the state. Management of dearth in staple goods is no less important in maintaining social cohesion.  But luxury goods and the drive to command their production and exchange have been no less important as a motor of historical change. Trade in spices and sugar was an early causal factor in colonization among early modern European states. Conspicuous consumption luxury foods played a key role in the maintenance of political and social hierarchies.   
 
This course will provide students with an opportunity to read across the disciplines—social, economic, military, cultural, and intellectual. Assigned authors will include Norbert Elias, Piero Camporesi, Sydney Mintz, EP Thompson, Wolfgang Schivelbusch, Priscilla Ferguson, and Lizzie Collingham. Most particularly, this seminar will train students how to read secondary sources, to distill a research question and an argument. These skills will prove useful to history majors when they come to write a senior thesis.
 
Students will be assigned one book weekly and will write a review for each book assigned. At the end of the semester, they will have the choice between writing a 10-12 page synthetic essay or a thesis prospectus.  

Course Books

Taste of War: World War Two by Collingham, Lizzie Penguin. ISBN: 978-0141028972 Required
Sweetness and Power: Place of sugar by Mintz, sydney Penguin. ISBN: ISBN-13: 978-0140092332 Required
The Banquet: Dining in the Great Courts by Albala, Ken University of Illinois Press. ISBN: 978-0252031335 Required