American Culinary History: From the Erie Canal to the Food Network
View Additional Course Information:

Including faculty, schedule, credits, CRN and location.

Level: Undergraduate
Division: The New School for Public Engagement
School: Bachelor's Program for Adults and Transfer Students
Department: Food Studies
Course Number: NFDS 2101
Course Format: Seminar
Location: Online
Permission Required: No
  • Food Studies
  • Cultural Studies
  • History
What does the Erie Canal have to do with Wonder Bread? Which American war gave us condensed soup? Why did American farmers turn away from organic farming in the first place? This course examines the historical, cultural, social, technological, and economic events that have influenced what Americans eat today. It is an action-packed history of home economists and fancy restaurateurs, family farmers and corporate giants, street vendors and captains of industry, mom-and-pop grocers and massive food conglomerates, burger barons and vegetarians, the hungry and the affluent, hard-hitting advertisers and health food advocates. All these players have shaped the contentious American foodscape of the 21st century.
Course Open to: Degree Students