Oct 17, 2018  
2017-2018 Academic Catalog 
    
2017-2018 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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