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.
36 culinary or baking and pastry lab credits.
The African American World of the United States: Survival and Creativity (BPSE-430), The African American World of Latin America and the Caribbean: Survival and Creativity (BPSE-431), Concentration Capstone: Africa (BPSE-450AN), History of Africa (LART-255).