Culinary Management - Food and Culture
This course is a cross cultural, interdisciplinary investigation in the relationships between the foods humans prepare and consume and the cultures they build. The course will demonstrate the ways intellectual, social, religious and political events affect the preparation of food in various civilizations and at various periods in human history.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
- Explore the relationship between the food that humans prepare and consume.
- Examine the relationship between food and the cultures and societies they build.
- Evaluate the influences and interdependence of various national cuisines on one another.
- Determine the relationship between major historical events (e.g. the Crusades, Columbus's voyage to the New World) and their immense impact on food and cooking.
- Interpret the study of food from the point of view of other disciplines, such as anthropology, fine arts, history, literature, film, travel and tourism, etc.
- Summarize the evolution of the food professions throughout history.
- Explain how immigrants adapt food items and recipes to their new homeland.
- Explore how immigrants maintain their cultural ways in their new homeland.
- Select representative examples of ethnic recipes and authentic food items.
- Create a dialogue with ethnic food preparers, providers, and consumers to understand their foodways and their necessity to maintain them.
- Summarize the foodways of major areas of the world.
- Compare different cultural groups and their food preparation and consumption in the same country of origin.
Currently no sections of this class are being offered.