Course Schedule - Spring Semester 2022

     

COLL 152 001 (CRN: 25672)

TOURING THE WORLD THROUGH FOOD

Long Title: TOURING THE WORLD THROUGH FOOD (MARTEL)
Department: College Courses
Instructors:
Ai, David
Zhang, Brandon Y.
Meeting: 6:00PM - 7:59PM W NSV Kitchen (10-JAN-2022 - 22-APR-2022) 
Session: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
 
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 10
Section Enrolled: 8
Waitlisted: 0 (Max 99) 
Current members of the waitlist have priority for available seats.
Enrollment data as of: 29-JAN-2023 3:38AM
 
Additional Fees: None
 
Final Exam: No Final Exam
Final Exam Time:
27-APR-2022  
7:00PM - 10:00PM W TBA TBA
 
Description: Have you noticed ingredients like okra used in wildly distinct cuisines like Cajun dishes and Indian dishes? Have you always wondered why unique ingredients are a common denominator across cuisines with seemingly no connections? In this course, we 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? Many ingredients are commonly used in different cuisines around the world. 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. This course aims to broaden students’ perspectives of foods from different cultures. Students will learn to adapt a cultural and historical framework for understanding the history and preparation of food. Learning and assessment will center on participation in class discussions, reflective essays, and a final project synthesizing the knowledge of different cultures and cuisines.