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dc.contributor.authorMurphy, Mary P.
dc.contributor.authorGraves, Cameron
dc.contributor.authorGreen, Chisum T.
dc.contributor.authorGreenfield, Valerie J.
dc.contributor.authorGrijalba, Katherine A.
dc.contributor.authorKidd, Hannah L.
dc.contributor.authorPeterson, William W.
dc.contributor.authorPhelan, Kaidin R.
dc.date.accessioned2020-12-31T17:47:03Z
dc.date.available2020-12-31T17:47:03Z
dc.date.issued2020-05
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/16074
dc.descriptionThis 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.abstractThere 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.language.isoen_USen_US
dc.publisherMontana State Universityen_US
dc.rightsCopyright 2020en_US
dc.titleHSTR 416 COVID Food Journal Assignmenten_US
dc.typeLearning Objecten_US
mus.relation.collegeCollege of Letters & Scienceen_US
mus.relation.departmentHistory, Philosophy & Religious Studies.en_US
mus.relation.universityMontana State University - Bozemanen_US


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