HT 231

Introduction to Gastronomy

University of Wisconsin-Stout · UGRD · Fall 2026

1 section

Catalog description

Multi-disciplinary issues in food. The intersection of culinary history, menu research and development, food identity, sensory properties of food and physiological perceptions of flavor, and the cultural/societal aspects of cuisine.

Sections

Current meeting, instructor, credit, and enrollment details

Updated 3 hours ago

001

Availability not recently verified

Class #wisconsin_stout-1341Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?