Scribner Seminar Program
Instructor(s): Mary Lynn, American Studies (05&09); Beck Krefting, American Studies
An interdisciplinary analysis of the evolution of American cuisine from 1600 to the present. Beginning with a taste of Native American food, we will explore regional food patterns of the colonial period, consider the development of distinctively American styles of cooking and eating in the nineteenth century, and pay special attention to the effects of immigration. We will then explore the impact of science, business, technology, globalization, and changing family patterns on food in the United States in the twentieth and twenty-first centuries.