3 credits
Spring 2026 Lecture Distance Learning Lower DivisionHumanities
This course introduces students to global food culture and world gastronomy. It covers different aspects of food studies such as food representations in art and literature, national identity, culinary traditions, and world trade and migration in respect to food. This course will give students a broad overview of the relation between food and many other disciplines, allowing them to connect the topics addressed to their own fields of study. Conducted in English. No prerequisites.
Learning Outcomes1Recognize the central importance of food in every culture and its relation to other fields of study.
2Compare food representations in literary texts and other forms of art.
3Analyze how food contributes to the creation of national identities.
4Recognize the main challenges of global food production, circulation, and consumption.
5Examine the food heritage and impact of different cultures in the United States.
made by Purdue students.