Nov 23, 2024  
2020-2021 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Archived Catalogs
  Catalog User Guide
  Academic Calendar for 2020-2021
  About the University
  Administration and Governance
  Admission to the University
  Academic Policies and Procedures
  General Education Requirements
  Undergraduate Majors, Minors, Concentrations, and Degrees
  Accelerated Combined Bachelor’s/Master’s Programs
  Distance Education (DE) Programs
  Majors, A-Z
  Minors, A-Z
  Course Descriptions
  Exploratory Students
  Herbert College of Agriculture
  College of Architecture and Design
  College of Arts and Sciences
  Haslam College of Business
  College of Communication and Information
  College of Education, Health, and Human Sciences
  Tickle College of Engineering
  College of Nursing
  College of Social Work
  Center for Global Engagement
  Audiology and Speech Pathology
  Honors and Scholars Programs
  Howard H. Baker Jr. Center for Public Policy
  Reserve Officers Training Corps (ROTC)
  University Libraries
  University Studies
  University Transition Program
  Glossary
  My Portfolio
HELP
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

FDSC 150 - History and Culture of Food

3 Credit Hours
Impact of people and historical events on the production, distribution, and consumption patterns of food. The role of food as an indicator of cultural, societal, and historical changes around the world. Major technological advances in food processing and their impact on the globalization of the food supply.

Satisfies General Education Requirement: (CC)
Contact Hour Distribution: 3 hours lecture.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)