Scribner Seminar Program
Eating Through History: The Science of British Food
Instructor(s): Kimberly Frederick, Chemistry
Food is more than nutrition. It is culture and history. Using the lens of food, students will explore England’s history as an island nation, a colony, a colonial power, and a modern multicultural nation. Our focus on Britain and culinary science will allow us to answer questions such as What is the relationship between food and the British Empire? How do ingredients and cooking styles help us to understand changes in British culture? Who eats different types of food? How is it prepared? How can we use art and architecture to learn about food culture? How has the technology involved in food preparation changed over time?