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Douglas D. Schumann Library & Learning Commons
Research Guides
SOCL 4252: Food in American History and Culture
Globalization of Food
SOCL 4252: Food in American History and Culture
Interdisciplinary exploration of what food means to Americans by examining food writing, history, production, and consumption.
Syllabus and Assignments
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E-books for Background Reading
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Primary Sources
Agriculture in the United States
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Agriculture and Climate Change
Organic Agriculture
Urban Agriculture
Beverages -- Beer
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Wine
Soft Drinks
Regional American Foodways -- Early American
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African Americans & Southern Cuisine
Midwestern
Northeastern
Southwestern
West Coast
E-books on African Food & Culture
Immigration History
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Ethnic Foods
Food Equity
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E-books on Food Equity
Food Ethics
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Nutrition
Vegetarian and Vegan
Food Industry
Fast Food
Food Technology
Globalization of Food
Gender & Food
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E-books on the Globalization of Food
Bananas: How the United Fruit Company Shaped the World
by
Peter Chapman
Call Number: E-book
ISBN: 1847671942
Publication Date: 2009
Fast Food Globalization in the Provincial Philippines
by
Ty Matejowsky
Call Number: E-book
ISBN: 0739139886
Publication Date: 2017
Food, Globalization and Sustainability
by
Peter Oosterveer; David A. Sonnenfeld
Call Number: E-book
ISBN: 1849712603
Publication Date: 2011
French Gastronomy and the Magic of Americanism
by
Rick Fantasia
Call Number: E-book
ISBN: 1439912297
Publication Date: 2018
Global Appetites: American Power and the Literature of Food
by
Allison Carruth
Call Number: E-book
ISBN: 1107032822
Publication Date: 2013
Insatiable Appetite: The United States and the Ecological Degradation of the Tropical World
by
Richard P. Tucker
Call Number: E-book
ISBN: 0742553655
Publication Date: 2007
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