Global Food Cultures

Catalog description

In this course students examine the ways in which culture and traditions of global regions and countries influence food selections. Topics include global dining etiquette, cultural influences, rituals, farm to table, religions, traditions and similarities of global foods. Ethical food choices and the economic and environmental impact of food is introduced. Concentration is on food and food practices in a larger, cultural context. Students focus on the social and economic perspective of what people eat, addressing the questions of who eats what and why. The course provides an introduction from a managerial perspective and understanding of the diversity, contrasts and similarities of a global market.