FSHN 2200: American Food and Culture
Credits: 3. Contact Hours: Lecture 3.
American cuisine reflects the history of the U.S. It is the unique blend of diverse groups of people from around the world, including indigenous Native American Indians, Africans, Asians, Europeans, Pacific Islanders, and South Americans. Explore factors that impact the American Cuisine of today including diverse ethnic and cultural group influences, historical events related to food diversity in the U.S., and agriculture and industrial impacts on food production. Practical knowledge and basic food preparation techniques related to the U.S. food system and trends. Class sessions will include lectures, class discussions and Tasting Immersion activities. (Typically Offered: Fall, Spring)