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HST 416 – Food in World History (4)
Historical analysis of food and cooking from pre-history to the present, with an emphasis on cross-cultural differences of food production and consumption. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.
Course Attributes
Core, Synth, Sci/Tech/Soc
Liberal Arts Humanities Core
For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.
Continue to Registration.
Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
Su25 | 73360 | 402 | 4 | Foreman, N. | Online | Open | 30 | 2 | 5 | 5 | |
Class Notes: Jun 23-Sep 5Session 1 | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.) | |||||||||||
Session: Full Term![]() | |||||||||||
W26 | 42485 | 400 | 4 | Foreman, N. | Online | Open | 30 | 30 | 0 | 0 | |
Registration Restrictions Campus Restrictions: -C (Corv) | |||||||||||
Class Notes: Campus restrictions end Monday of Week 10 | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.) |
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