MCUL-500: The History and Culture of Cuisine and Restaurants

This 15-module course details the history of the culinary profession, the evolution of the role of a chef, corresponding changes in restaurants over time, and the regard for the profession and its place in society. With a focus on the 20th and 21st Centuries and an emphasis on the West in general and the United States in particular, the course forensically examines how the profession as it exists today developed, forecasts how it is likely to change in the future, and explores the ongoing, albeit often invisible, conversation among its past, present, and future.