Whether they just want to be more knowledgeable foodies or get inspired to embark on careers as chefs, culinary journalists, or even food reformers, UCSB students can now take a class called the “History of Food.” The enlightening and literally appetizing course was designed about a decade ago by two Department of History professors, Lisa Jacobson and Erika Rappaport, who transformed their research on book projects into the class. …To read more, click here Serving Food History at UCSB.