Culinary Botany

Catalog description

This course explores the ethnobotany, taxonomic diversity, and unique physical and chemical characteristics of important food and beverage plants used by peoples in different regions of the world. After an introduction to plant domestication and agricultural origins, most course weeks are spent examining the culturally significant edible flora of a different geographic region, combining short lectures on the botany of selected species, discussions about the uses of plant biocultural diversity, and, when feasible, hands-on activities where course participants can sample plant-based foods from each region. One Saturday field trip required.