Today We are going to spend some time thinking about the origins of our food. This is not limited to a discussion of grocery stores or even agriculture, but the historical, economic, and cultural forces that have caused the food that we eat to appear on our tables.
Sign from Johnny's Boudin and Cracklin's in St. Martinville, La (photo by Justin Nystrom)
Last semester, one of my teams in the First Year Seminar headed out to Cajun Country to consider the production of crawfish. Here is their film: