May 12, 2024  
2020-21 Undergraduate Catalog 
    
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2020-21 Undergraduate Catalog [ARCHIVED CATALOG]

US 296 Culture of Cuisine: The co-evolution of food and pottery

This course investigates how food and pottery arise in tandem in response to similar social opportunities and available natural resources. We study the history of cuisine from how the advent of agriculture led to the creation of vessels made of clay to an exploration of the modern diversity of cuisines throughout the globe. Students make work in ceramics and food informed by a personal narrative that considers history, heritage, and individual perspectives through the expression of their own identity in the creation of vessels and meals. The class will culminate in a collaborative feast conceived of and executed by students.