Cultures and Cuisines

Catalog description

Presents the development of cuisine in a variety of cultural contexts, andexplores the influences that regional differences in climate, history, and culturalexpectations have on seasonings, ingredients, and preparation methods typicalto an area. Exposes students to the preparation of meats, vegetables, a varietyof typical dishes, and service styles for regional American, classical French,Mediterranean, and Asian cuisines. Hands-on course includes recipe production,menu review, and cultural terminology. Through recipe production and classdiscussions students gain working knowledge of multicultural influences on foodways from around the world. (6 hrs. laboratory) Prerequisite: CUL105 andCUL114.