Introduction to Food and Culture

Catalog description

This introductory course explores the cultural values and practices, health beliefs, socioeconomic factors, agriculture and food environments, policies, and other factors that contribute to nutrition practices (food, culture, and cuisine). Students will discuss, visit, observe and assess the food environment of markets, restaurants, and food processing and/or packaging facilities. Students will compare and contrast the differences and similarities between the culture, food environment, and dietary habits of the main continents, the Caribbean, and that of the US. Classes combine lecture, discussion, group assignments, and field activities.