FSVC 211 - Cultural Cuisines Around the World

3 Credits: (2 lecture, 3 lab)

Course Description
This course offers an immersive exploration of the diverse culinary traditions that shape global food practices. Students will examine the historical, social, and cultural contexts of various cuisines from the rich spices of Indian cooking to the fresh ingredients of Mediterranean fare and the intricate flavors of Asian dishes. Through lectures, hands-on cooking activities, and tastings, participants will learn about unique cooking techniques, regional ingredients, and traditional dining customs from different cultures. The course will also highlight the influence of globalization on food, addressing issues such as fusion cuisine and food sustainability. By the end, students will gain a deeper appreciation for the role of food in cultural identity and community while developing practical culinary skills that celebrate global diversity.

Note Fall semester only.

Prerequisite FSVC 115 or FSVC 121. Corequisite FSVC 115 or FSVC 121.

and

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. Discuss dietary practices in relation to religious beliefs. 

E. Discuss the history of food.

F. Apply cooking techniques and principles through practical experience.

G. Create a diverse culinary portfolio showcasing a range of culinary cuisines which can be utilized for professional opportunities or personal branding in the culinary field.

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 G will be assessed using a combination of exams, case studies, quizzes, projects, and assignments.