CORE 475 - Food Cultures

Examining the social and historical importance of regional and ethnic food and drink becomes a vital part of understanding the vernacular of cultures. During this course, the discovery of other cultures through food and drink is accomplished by trips to fruit, grain and dairy farms, wineries and breweries, restaurants and food markets. We meet with cheesemongers, butchers, bakers, coffee roasters, chocolatiers, and those in the warehouses that package and distribute food. During the course, we will also be hosted by a food purity laboratory and university experts in healthy, sustainable food practices who will discuss local and regional models for environmental and social change to address long-standing economic and health disparities.

3 credits
Special Offerings