The History of Food in California: Indigenous to International, Part 1
About this course:
In the 18th and 19th centuries, the California mission system introduced Spanish staples such as cattle, wheat, wine, and olives to California. With the Gold Rush and the railroads came coffee, chocolate, oranges, the Chinese, and restaurants. This course examines how all of these impacted the indigenous population and the environment as California increasingly came to feed the United States.
Winter 2019 Schedule
These courses meet in person and make use of an online presence to varying degrees.