HIST 204: Food in the Context of World History

This course explored how food has shaped and been shaped by global systems of trade, power, identity, and environment. The course examined historical interactions across Africa, Asia, Europe, and the Americas through the lens of food, how it’s grown, prepared, regulated, and consumed. We studied how food has connected and divided people, reinforced cultural identities, and revealed inequalities in power and access.

This course fulfills the global experience requirement because it provided a cross-cultural, interdisciplinary perspective on how global systems like colonialism, modernization, trade, and migration, have influenced something as universal as food. I engaged with diverse narratives of histories that challenged me to think beyond my local or national context.

Food is fundamentally a form of energy. As an engineer, understanding the systems that deliver food from agriculture to infrastructure to policy reshapes how I view energy flow, resource management, and sustainability. The class made clear that technical solutions must align with cultural practices and community needs.

While the class isn't directly related to technology, the global, systems-based perspective of history has informed how I now approach engineering challenges. It reminded me that technology doesn’t exist in a vacuum and that it’s part of a broader, human-centered system. The following are some examples from class.

One example that stood out to me was the Soviet Union’s attempt to introduce corn during its modernization efforts. It showed that scientific or engineering solutions can fail when imposed from the top down because top down engineering reforms often ignore local ecological knowledge and cultural context. This highlighted the importance of designing tools and technologies that are responsive to local needs listening to communities first, then adapting solutions to fit real contexts. 

Global food systems contribute to climate change through emissions from industrial agriculture, deforestation, and resource intensive practices. Understanding these connections helped me realize that solving complex problems like global warming requires tools that can collect, interpret, and communicate environmental data effectively. This directly connects to my Grand Challenge of Engineering the Tools of Scientific Discovery because it showed me the importance of designing monitoring technologies (like satellites, sensors, or modeling tools) that track climate-related impacts of food systems. These tools are essential for scientists, policymakers, and engineers working to develop sustainable agricultural practices and mitigate environmental harm. 

• Working With Diverse Teams:

The course encouraged class discussions, bringing together students from different cultural and academic backgrounds. I engaged respectfully and collaboratively with my peers.

• Global Citizenship:

Studying Food in World History helped me see how food connects cultures and global issues. I gained a deeper understanding of the interconnectedness of nations and cultures through systems of trade, colonization, agriculture and labor. Discussions about food scarcity and ethics of global food production helped me reflect on my responsibility as a global citizen and the need to advocate for sustainable and equitable practices in addressing global challenges.

• Cultural Awareness: 

The course emphasized how food serves as an expression of cultural identity and historical experiences. Examining case studies from each continent, I learned how food is used to express values, traditions and resistance. The class helped increase my cultural awareness as we analyzed how colonialism, migration and globalization have shaped foodways across cultures.

• Openness to Difference: 

This course encouraged me to reflect on my own food traditions and how they intersect or differ from others. I approached unfamiliar practices with curiosity and respect, helping me to broaden my understanding of cultural differences and recognize the importance of inclusivity.

This course emphasized the role of food in shaping global history, identity, power, and culture and aligns with perspectivism. By studying how different societies have produced, regulated, and consumed food across continents and time periods, I developed a deeper appreciation for how historical context and cultural perspectives influence policy and innovation. This aligns with GCSP’s perspectivism objective by training me to approach complex challenges like food security or sustainable agriculture not just through a technical lens, but through social, political, and cultural aspect as well.