ARTH 38.04 Food & Art: A Global History

"This is a global history of food’s relation to art. We will examine food and art across multiple geographies and times, and methodologies. Topics will include cookbooks and menus; utensils and ceramics; plastics and lunchboxes; migrations of plants, dishes, and cooks; religious fasts and feasts; gardens, still-lives, the appetite; Pop art of food; activist food art; food labels and ephemera; terroir and the taste of place."

Instructor

Camerlenghi

Degree Requirement Attributes

Dist:INT or ART

The Timetable of Class Meetings contains the most up-to-date information about a course. It includes not only the meeting time and instructor, but also its official distributive and/or world culture designation. This information supersedes any information you may see elsewhere, to include what may appear in this ORC/Catalog or on a department/program website. Note that course attributes may change term to term therefore those in effect are those (only) during the term in which you enroll in the course.

Offered

• Spring