Spring 2016 History courses - USF :: Department of History

Here are all the upper level course descriptions following the order in which they appear in the ... Science Education (B.S.). .... information with your computer.
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Spring 2016 History courses

HISTORY COURSE DESCRIPTIONS Here are all the upper level course descriptions following the order in which they appear in the OASIS. For up to the minute information about times, CRNs, scheduling, etc., make sure to check the OASIS search schedule. You may repeat HIS 3930 as many times as you like as long as the course has a different title. If you need information about HIS 3938 and your catalog year in the history major, contact [email protected]


Hamilton was clueless!

Instructor: J. Belohlavek Email: [email protected]

This course covers the dynamic half century of the Founding Fathers and the American Revolution to the Age of Jackson (17761828). The course will interest, inform, and perhaps even excite you about the men and women who made American history in this period. We will examine the rise of constitutional democracy and political parties, conflict with European powers, evolution of American society and culture, and territorial expansion. We will talk about Jefferson and Hamilton, Indian wars and the War of 1812, canals and utopian communities, Louisiana and Florida. A healthy mix of videos, music and art in addition to lecture / discussion will illustrate the complexity and marvelous personalities, ideas, and events of the age. AMH 3341: AMERICAN FOOD AND DRINK HISTORY

Instructor: J. Irwin Email: [email protected] This course explores the history of American food and beverages, from the pre-contact period to the present. Students will learn about the history of specific foods and drinks, but this is just the beginning. Course themes include ways that both immigrants and different racial and ethnic groups have influenced American cuisines; relationships between the United States and global commodity chains; international food aid and assistance; the history of agricultural and food-service labor sectors; changing roles of women and gender as reflected through food preparation; evolution of cooking, agricultural, and food production technologies; relationships between food, health, nutrition, and body

image; and the history of restaurants and the fast-food industry. In the final unit of the course, students will conduct research on southern and Floridian “foodways,” or intersections between food and culture, traditions, and history. AMH 3423: MODERN FLORIDA

Instructor: R. Alicea Email: [email protected] The story of Florida since entering the Union is presented within a national and regional context. We will examine Florida’s social, economic, and political evolution. We will also engage in a conversation regarding the impact of both growth and development upon the cultural and physical environment. Historical thinking and methods will improve analysis and the ability to express ideas orally and in writing. Florida tourism poster (1970s)

Course counts for Florida history requirement for majors in Social Science Education (B.S.).


Instructor: J. Dukes-Knight Email: [email protected] This course examines Scandinavian peoples in the so-called “Viking Age,” c. 800-1050. While the violence and piracy of their expansion typically dominate our conceptions of the “Vikings,” most Scandinavians in this period were not pirates. Evidence survives of a culture rich in social, religious, legal, and An Anglo-Saxon chronicler depicts a Viking ship as it appeared to him in the oral storytelling traditions. tenth century Still, military expansion carried Scandinavians across the globe, with a sphere of influence that spanned from North America to the Byzantine Empire, from the Arctic Circle to northern Africa. This course examines both the culture of Viking Age Scandinavia and the influence of traveling Scandinavian bands bent on piracy and military conquest on their targets around the world. We will gain a more complex understanding of this highly influential, too often misunderstood, group.

EUH 32