dc.contributor.author	Murphy, Mary P.
dc.contributor.author	Graves, Cameron
dc.contributor.author	Green, Chisum T.
dc.contributor.author	Greenfield, Valerie J.
dc.contributor.author	Grijalba, Katherine A.
dc.contributor.author	Kidd, Hannah L.
dc.contributor.author	Peterson, William W.
dc.contributor.author	Phelan, Kaidin R.
dc.date.accessioned	2020-12-31T17:47:03Z
dc.date.available	2020-12-31T17:47:03Z
dc.date.issued	2020-05
dc.description	This is a course assignment collected as part of the MSU COVID-19 Special Collection in response to the pandemic of 2020.	en_US
dc.description.abstract	There are so many food issues connected to living through this pandemic: what food is available where; the anxiety of shopping; the impact on the restaurant business & workforce; the surge in baking, in the availability of recipes and cooking tips in various media; how people are cooking and eating or not; feeding the hungry.	en_US
dc.identifier.uri	https://scholarworks.montana.edu/handle/1/16074
dc.language.iso	en_US	en_US
dc.publisher	Montana State University	en_US
dc.rights	Copyright 2020	en_US
dc.title	HSTR 416 COVID Food Journal Assignment	en_US
dc.type	Learning Object	en_US
mus.relation.college	College of Letters & Science	en_US
mus.relation.department	History, Philosophy & Religious Studies.	en_US
mus.relation.university	Montana State University - Bozeman	en_US

HSTR 416 COVID Food Journal Assignment

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