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Royal feasts, medieval monasteries, the spice trade, and even the earliest written language have all had a profound impact on the way people think about and consume food. Food is rarely just something to eat; it is often connected to power, identity, and culture. During this four-week class we will gain an understanding of how food and culture have always been intertwined. We’ll look at the humble origins of ancient cuisines and the extravagant banquets of the stately classes. We’ll see how people like chefs, former slaves, or queens can change a cuisine with an invention or idea. We’ll also see how certain commodities like sugar and chilis can spark global shifts. From the world’s oldest recipe to fast food, we’ll see how food has always been a reflection of civilization itself.
Sept 9: The Ancient World ~ An exploration of the earliest culinary traditions (including the use of fire, grains, beverages) and first feasts to see how foundations were laid for the future of food
Sept 16: The Medieval World ~ A look at the spice trade, its influence on societies in Europe, and the church’s connection to food, and how and what was consumed.
Sept 23: Renaissance Culture ~ We’ll look at changes in Italian court culture, as well as how the movement of foods around the world transformed cuisines and cultures.
Sept 30: Modern Culture & Cuisine ~ We’ll examine how industrialization and globalization collide, producing new changes and expectations.
Kristy Holland teaches history at bay area colleges. Her courses range from US and World History to Food in Global History. She believes in using an inter-disciplinary approach to making connections across cultures and time. She has also led study abroad programs in France and Italy. Kristy was also the recipient of an NEH grant for continued studies in historic immigration and culture. She earned her M.A. in History from SFSU, with a focus in medieval studies.
