In May to July 2010, food historians from across the world gathered virtually to share experiences of teaching food history. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhr-radical-foodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online.While food historians can and do make claims that food, like other curricular subjects, matters in and of itself, they must also make connections to broader themes, including histories of empire, commodities, industrialization, and modernity. Food history classes are emerging globally. Perhaps for this very reason, even when food history classes engage with the history of a particular nation or region, the context is frequently transnational and global.
Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History
Daniel Bender, Rachel Ankeny, Warren Belasco, Amy Bentley, Elias Mandala, Jeffrey M. Pilcher, Peter Scholliers; Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History. Radical History Review 1 May 2011; 2011 (110): 197–216. doi: https://doi.org/10.1215/01636545-2010-035
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