Food: Technology, Trade and Culture
This course is under the thematic cluster of ‘Sustaining Cities, Cultures, and the Earth’
Why do we eat what we eat? Where does the food come from? What makes for “desirability” or sensory quality in food? How and why did global trade develop around the production and shipping of food? What are the historical roots of the modern-day globalized food industry? This course will offer an in-depth look at key issues in the economic history of global trade in food, in processing foods for optimum quality, and the development of markets for new products. Examples will be drawn from commodities – such as salt, sugar or spices; major beverages – such as wine or coffee; and newly globalized products – such as pizza or chocolate. The major themes of the course are:
- The historical development of food commodity trading
- The globalization of food preferences
- The definition, development and spread of “new” products
- The understanding of some basic underlying technology/science in the production and processing of major foods.