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The Sweet and the Bitter

While the liking for sweetness is undoubtedly evolutionary in origin, desserts and candies are purely cultural phenomena. From a biological standpoint, confectionary is frivolous, unnecessary, and even harmful in excess, yet that’s precisely what makes it interesting. The course examines the interplay of food, culture and society from multiple perspectives: as it relates to religion, rituals, class, gender, slavery, industrialization and diet.

  • Programs:
  • Format: On Campus
  • Section: A
  • Course Number: CRN 6352 - NFDS 0120 A
Instructor
Michael Krondl
Michael Krondl
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Feb 07 - Apr 18
Thursday
4:00 - 5:50 PM
Spring 2019
CRN 6352
Questions? Call Us or E-mail Us
What you will learn
  • The global history of tastes, sweetness and bitterness.
  • The role that food plays in culture.
Benefits
  • Learning how to use research tools.
  • Insight into a cross-disciplinary approach to material culture.
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