During weeks 2 and 3, students will read the textbook (Smith, Andrew F. Eating H

During weeks 2 and 3, students will read the textbook (Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. (2009) and write a critical review of that book. This is due at the end of the third week of class. Smith’s book is divided into chapters that cover a broad spectrum of food-related topics. Pay close attention as you read. Any of Smith’s chapters could be the inspiration for a final project for this course. If one or two chapters speak more clearly to you than others, say so in your review. This is a time for brainstorming. I recommend (but do not require) students to utilize the discussion forum to share ideas during these early weeks.