Course Schedule and Catalog
Course Schedule - Spring Semester 2023
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 152 001 (CRN: 24299)
TOURING THE WORLD THROUGH FOOD
Long Title: TOURING THE WORLD THROUGH FOOD (MARTEL)
Department: College Courses
Instructors:
Meeting: 6:00PM - 7:50PM T (9-JAN-2023 - 21-APR-2023)
Part of Term: 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: 9
Section Enrolled: 8
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 29-APR-2024 3:34PM
Final Exam: No Final Exam
Final Exam Time:
29-APR-2023
9:00AM - 12:00PM S
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.