Topics in Global History (HIST*6500)
Code and section: HIST*6500*01
Term: Winter 2017
Instructor: Stuart McCook
This course will explore the history of globalization through the global history of food, exploring through concrete studies how some facets of the world have become increasingly interconnected and interdependent. For centuries, some foods have been globally traded, linking diverse economies, polities, and cultures. This course will use global food history to explore the changing patterns and processes of global history, trade, society, and culture over the past five centuries. We will explore the changing relations between producers, intermediaries, and consumers across the globe – and the relations between members of these groups. We will consider how global trade was shaped by different institutions, such as empires, nations, corporations, and organized social movements. We will look at how food commodity chains were shaped by the dominant international political and economic regimes (mercantilism, liberalism, neoliberalism, etc). The course will also explore the role of culture, ideas, taste, aesthetics, and values in shaping the globalization of food.
Methods of Evaluation & Weights:
Class Participation (35%). Involves leading at least one class discussion; completing short writing assignments related to the reading; consistent and thoughtful participation in class discussions.
Research Paper (45%). This project involves several steps: 1) a proposal; 2) a narrative outline; 3) draft paper; 4) revised paper.
Texts and/or Resources Required:
Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History
Pilcher, Jeffrey. Food in World History
Pilcher, Jeffrey. Planet Taco: A Global History of Mexican Food
*Please note: This is a preliminary web course description only. The department reserves the right to change without notice any information in this description. The final, binding course outline will be distributed in the first class of the semester.