BC3 Academic Catalog: 2024-2025
|
FSVC 211 - Cultural Cuisines Around the World 3 Credits: (3 lecture)
Course Description Through lectures and demonstrations students become acquainted with the social, cultural, and economic aspects of food preparation including both International and American Regional cuisine. Students will be exposed to several culinary specialties and food customs from the world’s diverse cultures.
Note Spring semester only.
Text Furstenau, N. M. & Safaii-White, S. (2024). Food and culture (8th ed.). Boston, MA: Cengage.
Objectives The student will be able to:
A. Identify social, political, economic, religious, geographical, and environmental influences that determine food and beverage consumption in various world cultures.
B. Identify core, peripheral, and ceremonial foods and beverages used in the cultures studied.
C. Relay cultural food information to clients/patrons wishing to sample various regional and international cuisines either here or abroad.
D. Demonstrate a working knowledge of the dietary practices in relation to religious beliefs.
E. Demonstrate a working knowledge of the history of food.
Content A. Food and Culture.
B. Successful Intercultural Communication.
C. Food and Religion.
D. European Cultural Perspective, Food Habits, and Cuisine.
E. African Cultural Perspective, Food Habits, and Cuisine.
F. Latino Cultural Perspective, Food Habits, and Cuisine.
G. The new Asian Cuisine.
H. Cultural Perspectives, Food Habits, and Cuisines of the People of Greece and the Middle East.
I. Asian Indian Cultural Perspective, Food Habits, and Cuisine.
Student Evaluation Objectives A through E will be evaluated by a combination of activities, assignments, projects, tests, midterm exam, and final exam.
|