Students will learn:
- To develop an understanding of how food has played a significant role in shaping global history.
- To explore the cultural, economic, and political implications of food in different regions of the world.
- To develop critical thinking skills through the analysis of primary and secondary sources related to food and globalization.
- To gain a deeper understanding of the interconnectedness of global history and the impact of cultural exchange.
- To develop teamwork and presentation skills through group projects and presentations.
- To understand the relationship between food and imperialism, nationalism, social justice, and cultural exchange.
- To critically evaluate the impact of globalization on food systems and cultures in the 21st century.
- To understand the potential of food to promote intercultural dialogue and understanding.

The instructor has a BA in History with a concentration in the Ancient, Medieval, ad Renaissance eras. Instructor also has a law degree and uses analytical learning and critical thinking as the basis for lessons.

We will use primary and secondary sources, reference books, as well as academic texts. Potential sources include the following among others: 

- Roman cookbook Apicius
- the medieval cookbook The Forme of Cury
- the 19th-century cookbook The Virginia Housewife by Mary Randolph
- Marco Polo's Travels
- Samuel Johnson's A Journey to the Western Islands of Scotland
- Charles Darwin's The Voyage of the Beagle
- Franklin D. Roosevelt's "Fireside Chat"
- United Nations Food and Agriculture Organization's State of Food and Agriculture reports
- U.S. Department of Agriculture's National Agricultural Statistics Service reports
- Advertisements for fast food chains such as McDonald's 
- The diary of Samuel Pepys, a 17th-century British naval administrator who wrote about his meals and dining experiences
- Ration cards from the world wars
- Victory garden designs from WWII
- letters of soldiers during World War II, who wrote about the challenges of rationing and the impact of food on their morale.
- The Cambridge World History, Volume 2: A World with Agriculture, 12,000 BCE-500 CE
- "African Folktales" by Chinua Achebe
- "Japanese Cooking: A Simple Art" by Shizuo Tsuji 
- "The Ramayana" by Valmiki
- "The Complete Asian Cookbook" by Charmaine Solomon 
- "The Incas" by Pedro Cieza de León 
- "The Soul of a New Cuisine" by Marcus Samuelsson
- "The Art of Mexican Cooking" by Diana Kennedy
- "The Navajo Cookbook" by Doloresa Lewis