FS 1130 - Food, Culture and Cuisine

A study of foods from cultures of a diverse range of countries by examining the foods they produce and their culinary traditions and practices. Lecture includes the respective geography, crop production, religion, history and sociology of each region. Preparation of ethnic meals in the laboratory is part of the ethnographic study of each region. The student will develop a sophisticated understanding of how the values and ways of life of peoples around the globe relate to the development of various foods. There is a fee for ingredients used in the course.

2 hours Lecture and 3 hours Laboratory
3 credits