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HIST 100.01 American Farms and Food 6 credits

George H Vrtis

What's for dinner? The answers to that question--and others like it--have never been more complicated or consequential than they are today. Behind a glance into the refrigerator or the shelves of any supermarket lie a myriad of concerns, ideas, and cultural developments that touch on everything from health and nutrition to taste, tradition, identity, time, cost, and environmental stewardship. This seminar will consider the evolution of these interconnected issues in American history, giving particular attention to the rise, inner workings, and effects of the agro-industrial food system and to contemporary movements that seek a new path forward.

Held for new first year students

HIST 205.00 American Environmental History 6 credits

George H Vrtis

Environmental concerns, conflicts, and change mark the course of American history, from the distant colonial past to our own day. This course will consider the nature of these eco-cultural developments, focusing on the complicated ways that human thought and perception, culture and society, and natural processes and biota have all combined to forge Americans' changing relationship with the natural world. Topics will include Native American subsistence strategies, Euroamerican settlement, industrialization, urbanization, consumption, and the environmental movement. As we explore these issues, one of our overarching goals will be to develop an historical context for thinking deeply about contemporary environmental dilemmas.

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You must take 6 credits of each of these.
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You must take 6 credits of each of these,
except Quantitative Reasoning, which requires 3 courses.
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