Course Description
This course explores traditional food cultures around the world; highlighting foodways, flavor profiles, and commonly used ingredients. This course focuses on how and to what extent traditional foodways of US immigrants are impacted by the majority culture and how regional cuisines have been impacted by historical migration patterns. Students will examine their own food culture, biases, and how these impact personal interactions with others through a semester-long project. Food tastings and sensory experiences will expose students to a variety of global and US regional cuisines allowing students to compare and contrast flavor profiles and commonly used ingredients. Course is available to all majors.
DE Program
On-Campus Internet Conversion
Summer II 5W 2022
Instructors
Meeting Patterns
Classes Start:
June 27, 2022
Classes End:
July 29, 2022
Distance Education:
Yes
Class Days:
[TBA]
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
