CSH 2200:World Cuisines and Culture

3 Class Hours 0 Laboratory Hours 3 Credit Hours
This course studies the evolution of agriculture, food preservation and preparation techniques, food habits and beliefs about food. We delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups, exploring how all cultures impact individuals’ beliefs about food. Students taste and evaluate regional dishes from a variety of countries, focusing on ingredients, flavors, preparation and techniques characteristic of the cuisines and regions.