Advanced Culinary

This course is designed to integrate students’ culinary training, academic studies and field experience using fundamental cooking techniques, topics of diverse cultural heritage of the African diaspora in the Caribbean and Latin America. Through historical, social and cultural perspectives, students will examine the impact of African heritage on these regions, focusing on identity formation, cultural practices and cuisine. Advanced cooking in and examination of taste, cooking techniques, ingredients and flavoring techniques. Building on previous courses, students will research and prepare representative regional menu items as well as complete and intensive analysis of the principles of African diaspora in the Caribbean and Latin America. Short papers, detailed project, menu development, ordering standards all reflective of specific regions will be part of this course. We will apply these basics to a variety of situations and products.

The course will give students a comprehensive introduction to the cuisines of the African world. Grounded in history, geography, and culture, the course will present an overview of this world and then a more in-depth presentation of several of these cultures that were integral to the African diaspora. The selected cultures will be discussed with reference to their eating cultures, agricultural practices, culinary technologies, and commensal behaviors. Along with the cultural, geographic, and historic component of the course, hands-on in-kitchen experiences, guided tastings, and reflective discussions will introduce students to a repertoire of key dishes from the continent, including their historical and cultural background, culinary techniques, major ingredients, and flavor profiles. Students will spend a portion of their time reviewing, refining, and understanding fundamental principles of basic culinary techniques; while applying new ones.

The course is a comprehensive introduction to the cuisines of the African American world in its United States context; grounded in history, geography, and culture. The selected regions will be discussed in detail with references to their eating rituals, agricultural practices, historical content, geography and culinary technologies. The course is a hands-on in-kitchen experience and will introduce students to a repertoire of key regional dishes; while exploring flavor profiles within the African American community.

The course will give students a comprehensive introduction to the cuisines of the African American world in its Latin American and Caribbean context. Grounded in history, geography, and culture, the course will present an overview of the African history of Latin America and the Caribbean and then a more in-depth presentation of several key regions such as the Greater Antilles and Brazil. The selected regions will be discussed with reference to their eating cultures, agricultural practices, culinary technologies, and commensal behaviors. Along with the cultural, geographic, and historic component of the course, hands-on in-kitchen experience will introduce students to a repertoire of key dishes from each region, including their historical and cultural background, culinary techniques, major ingredients, and flavor profiles.

This course is designed to give students the ability to critically think, conduct basic research, and present their findings. The final project will be directed by the student's individual interests. Throughout this course, the student will apply deeper thinking of a subject and create a topic/question that will then be researched. The research will be conducted by examination of books, scholarly journals, online resources, field work, and regional travel. The process will follow a sequential set of metrics starting with formulating the proposal, examining resources, developing an outline, presenting an abstract and chapter outline, and culminating with a final paper and/or presentation.