This page contains my syllabus for Ethnic Eats, and introductory-level seminar to American Studies that focuses on immigration, race, and food in the United States.
Click this link for my syllabus for Ethnic Eats.
I taught “Ethnic Eats” in spring semester 2010 and have adapted it for a summer course targeting college-bound high school students. The course traces the consumption of ethnic food in the United States through three major shifts in the U.S. economy–from early industrialization to mass consumption and, finally, to globalized capitalism. Despite its focus on food, the course introduces students to major themes in U.S. 19th and 20th century history: race and ethnicity, immigration, labor, and consumption. This course could easily be adapted as a survey class on 20th food consumption, by adding readings on industrial food production, war and food rationing, and agricultural labor organizing.