Gastronomy

Catalog description

This graduate seminar examines the dynamic interplay between food and culture, exploring how culinary practices both reflect and shape social identities, rituals, and worldviews. Through a comparative study of diverse gastronomic traditions, students will analyze the sociocultural, historical, and environmental forces that give rise to distinct ingredients, techniques, and flavor profiles. Critical attention is paid to the concept of “terroir” beyond viticulture—investigating how geography, climate, and community forge a cuisine’s unique character. As globalization and cultural convergence accelerate, the course interrogates strategies for preserving culinary diversity and authenticity. Topics include the preservation of heritage ingredients, the resilience of regional cooking methods, and the negotiation of food taboos—religious, ethical, and social. Combining scholarly readings, ethnographic case studies, and experiential tastings, students will engage in interdisciplinary discourse on sustainability, cultural preservation, and the future of global gastronomy.