HADM 4380 - Seminar in Culture and Cuisine

Fall, Spring. 3 credits. Letter grades only.

Prerequisite: HADM 2360 or permission of instructor. Enrollment limited to: 20 students. Elective.

C. Gaulke, R. Kingra.

Explores various cuisines in terms of history, lifestyle, and foods peculiar to a culture. Through the use of readings, research, and meal preparation, students explore various cuisines in depth. The goal of this course is for students to develop an awareness of several international cuisines and to make comparisons and draw relationships among foodways of different cultures. Possible incorporation of each cuisine into restaurant menus is discussed as well. Students write research reports, make oral presentations, and design and orchestrate the preparation of menus.