Mediterranean Breads, Pastries & Sweets

Catalog description

This course introduces students to Mediterranean breads, pastries and sweets through innovative experiential educational activities via study abroad. Students examine how distinction in foodstuffs are shaped by cultural influences, and consider the notion of authenticity as it relates to regional specialties. The concept of artisan is explored and its association to time-honored methods employed in traditional foods. Students gain knowledge through participating and observing methods and techniques employed in traditional breads, pastries and sweets by local artisans. This course is open to students from any discipline that would like to explore foodways via study abroad.