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Food in American History

Overview

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

Skills you'll practise

Adaptation and ResilienceBusiness & ManagementClimate ScienceData Science, Analytics & Computer TechnologyEarth ScienceEnergyEnergy, Climate & SustainabilityHealth & MedicineHistoryHumanitiesInternational DevelopmentPublic Health

Advantages and disadvantages

Advantages

  • The real MIT course: lecture notes, problem sets and exams, often with solutions.
  • Free, with no sign-up or deadlines.
  • Taught by Massachusetts Institute of Technology, one of the strongest names in its field.
  • Completely free.
  • Self-paced: start any time.

Disadvantages

  • No certificate, no grading and no forum: you need to be self-driven.
  • Many courses are recordings of past semesters and some have notes only, no videos.
  • No certificate.

Some points apply to every course of this kind; see how we rank.

Free to learn

  • Free: All the materials are free to use, with no sign-up. MIT OpenCourseWare gives no certificate.

Taught by

  • Anya Zilberstein

Massachusetts Institute of Technology is in Tier 1: world-leading universities and India's top institutes of our institution ranking (98/100). OpenCourseWare is the gold standard for free university material.

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