CUL-235 International Cuisines

This course investigates how geography and culture influence the development of a cuisine with a focus on regional ingredients and cooking methods. Additional topics include international food history, globalization of cuisines, effects of terroir, and preparation of traditional and ceremonial dishes. Students are required to write a research paper on a global cuisine and its relationship to its geography and culture. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-215
Gen. Ed. Course No
Mass Transfer Course No
Credits: 4