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

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Global Cuisines and Cultures: China (BPSE-310)

3.0 credits
The study of global cuisines and cultures allows us to develop a greater understanding of the human condition. Through experiential learning, we will examine the connection between gastronomy, culture, society, and local and global food systems of China. We will visit farms, wineries, food processing plants, restaurants, museums, and historical and educational sites and institutions to learn about food production and consumption, as well as culinary tradition. The Global Cuisines and Cultures elective travel courses take place between bachelor’s semesters in late April/early May and late July/early August.



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