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
Estimated Course Fee: Additional Course Fee Required

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