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    The Culinary Institute of America
   
 
  Nov 21, 2017
 
 
    
2017-2018 Academic Catalog
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Ecology of Food (LART-444)

3.0 credits
The purpose of this interdisciplinary elective course is to teach culinarians how to think critically about the food they serve and consume by understanding food as a product of a dynamic relationship between humans and nature. It explores questions related to our food supply such as where the food was grown, how it was grown, and what was involved in the processing and transporting of that food. The implications for nutrition and sustainability are also considered in this exploration. Prerequisite(s): Introduction to Gastronomy (ARTS-111) or Gastronomy (ARTS-155), and College Writing (ENGL-120) or College Writing for English Language Learners (ENGL-122).



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