CHEF 1200 - Cuisine & Culture Credits: 3
This course will examine the human-food dynamic from prehistoric periods of hunting and gathering to our current industrialized food systems of heat and eat. We will look at how diets have evolved at specific times and places and what impact they have on a society’s art and culture, religious traditions, turbulence, ethnicities, identity, economics, and health.
Semester: Fall & Spring
Additional Course Fee Required
Click here for searchable class schedule
Add to Portfolio (opens a new window)