Visit this resource

Title : STS.429 Food and Power in the Twentieth Century (MIT)

Description : In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques – drying, freezing, canning, salting, etc – that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific hist

Fromsemester : Spring

Fromyear : 2005

Creator :

Date : 2005-10-18T03:27:02+05:00

Relation : STS.429

Language : en-US

Subject : History

Subject : food

Subject : analysis

Subject : transform

Subject : technological innovations

Subject : preserve

Subject : surplus

Subject : drying

Subject : freezing

Subject : canning

Subject : salting

Subject : travel

Subject : space

Subject : lived

Subject : relations

Subject : neighbors

Subject : relatives

Subject : economic order

Subject : capitalism

Subject : preservation

Subject : development

Subject : cultural

Subject : political

Subject : economic

Subject : techno-scientific history

Subject : mass-production techniques

Subject : industrial farming initiatives

Subject : consumption

Subject : vertical integration

Subject : business firms

Subject : globalization

Subject : race

Subject : gender identities

Subject : labor movements

Subject : America

Publisher : MIT OpenCourseWare

License : Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see