Teaching

Master’s in Food Culture and Food History

Published by Webmaster on Monday, December 3, 2012

Master’s in Food Culture and Food History

A) FIRST YEAR

  • Sources and methodology in food history
  • Food and health
  • Times and rhythms of feeding
  • Archaeology of food
  • Anthropology of food
  • Food and beliefs
  • Introduction to archaeozoology
  • The development of agricultural food industries in the modern age
  • Production and consumption in the USA and England during the modern age
  • Food and industrial society
  • Geography of food production
  • Indigenous American cooking I


B) SECOND YEAR

Stay in the University of Tours:

  • Food spaces 1: Products and professions
  • Food spaces 2: Towns, techniques and quality

Stay in the University of Barcelona:

  • Food technologies

Stay in the University of Bologna:

  • The history of food
  • The history of cooking
  • Cinema and food
  • Indigenous American cooking II

For more information, click here.

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