Course Schedule and Catalog

Long Title: TOURING THE WORLD THROUGH FOOD (MARTEL)

Department: College Courses

Grade Mode: Satisfactory/Unsatisfactory

Language of Instruction: Taught in English

Course Type: Seminar

Credit Hours: 1

Description: This course will take a deeper dive in the building blocks of dishes, including fundamental ingredients, and explore which cuisines use them and how they are prepared in different cultures. We will analyze what drives their usage in unrelated dishes to understand the fundamental question: what is the essence that makes food taste good? In this course, we will examine the building blocks of dishes and compare their uses across different cultures. Select ingredients will be introduced with a historical approach, highlighting how trade and globalization have affected their prevalence. We will then build on this historical foundation and discuss different cultures’ preparation of these ingredients and how they are used in different dishes. Learning and assessment will center on participation in class discussions, reflective essays, and a final project synthesizing the knowledge of different cultures and cuisines. Students should have previous cooking experience. Note: this course entails working with meat, eggs, and dairy.