From the agricultural revolution to globalization, food has always held a defining role for humanity, with foodways serving as the foundation of many cultures and civilizations throughout history.

“The Impact of Food on World History and Culture,” a course offered each spring by the UGA College of Agricultural and Environmental Sciences, explores the complex relationship between food and societies across history.

A collaborative teaching effort between Ronald Pegg and Faith Critzer of the Department of Food Science and Technology, and Maria Navarro of the Department of Agricultural Leadership, Education and Communication in the College of Agricultural and Environmental Sciences, the class aims to give students a broader perspective on humanity’s relationship with food over time.

“We talk about food around the dinner table. The food choices we make, the origins of the foods, and where they come from are fascinating,” said Ronald Pegg, one of three University of Georgia instructors for the course.

Pegg focuses on how global commodities like coffee, tea and cocoa change economies and cultures. By encouraging a nuanced perspective, Pegg shows how food can affect geopolitical relationships and cultures, bringing in guest lecturers in international cuisines to show how necessity controls food preparation.

Critzer challenges students to look at food through a different lens, bringing her expertise in microbiology to demonstrate how foodborne diseases like cholera and typhoid changed civilizations, leading to preparation methods that made certain foods safer to eat.

“We look at foods historically and how they have been brought forward,” said Critzer. “Then we transition into looking at the intimate relationships we have with consuming foods and how different regions adapted their cooking methods based on what they have and what they need.” 

Critzer and Pegg also teach in the online Master of Food Technology program, which instructs students how best to maximize in-line processing efficiencies, improve food product quality and safety and implement good manufacturing practices in line with current regulations, food safety, and HAACP practices.

Source: Exploring the World Through Food by Sameeka Prabath Rajamani

---