FOOD: A HISTORY

Apple pie, California roll, fortune cookies, cioppino, enchilada and chicken bog. Momo, pasty, empanada and pierogi. The food we eat is the story of religion, culture, race and identity. It is the story of the agricultural revolution, the Silk Road, Columbian Exchange, economic hardships, imperialism, immigration…  and Instagram and YouTube.

In this course, we will tackle the topic of food by studying its history, by reading works from chefs, food historians and food critics, and by diving into the world of food television and documentaries. Finally, we will explore our own histories with food and how food has affected our lives and our families’ stories.

Face-to-face sessions include a group meal at a Bay Area restaurant, visit(s) to a local farm, ranch and/or dairy, and an end-of-semester potluck featuring beloved family dishes. The course will culminate in a research project based on a historical menu from a wide selection of time periods and geographical locations.

About the Instructor

Julie Kuo – The Branson School
Julie has been teaching history since 2008: nine years at Lexington High School in Lexington, MA, and at Branson School since 2017. She has a B.A. in print journalism from the University of Southern California and an M.Ed. from Boston College. In her career, she has taught ancient and modern world history, U.S. history, journalism, media studies, East Asian studies, and introduction to law. In addition to teaching history, she enjoys advising the student newspaper at Branson and volunteering as a baker for Cake4Kids, an organization that provides sweet treats for underserved youths in the Bay Area..