Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Gastronomy (ARTS-155)

3.0 credits
This course is a study of the social, historical, and cultural forces that have affected or will affect the way in which society interacts with food. Topics include the development of the culture around food in society; preference, aversion, and identity in food; taste; terroir; and food politics. Students will complete several written assignments and a research project.



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