NUIP 3620 - Cultural Aspcts Of Food

Institution:

University of Utah

Subject:

Nutrition and Integrative Physiology

Description:

This course provides a unique opportunity to explore food and cultures from around the globe. Every day, people throughout the world must procure, select, prepare and consume food to sustain life. The manner in which they do this reflects complex relationships and interactions among the individuals, their culture, and the world in which they live. This course provides an opportunity to explore the relationships between food, history, culture, and traditions through topics such as nutritional needs, food and religion, and food by regions. Contemporary issues will be related to historical approaches in order to facilitate a more complete understanding of international food and nutrition phenomena. The course includes hands-on kitchen laboratories to introduce distinct flavors, preparation methods, and culinary skills including food safety. Come prepared to use all of your senses as you explore cultures, customs, politics, religions, foods, and important cultural literacy considerations that will be important to your future as you become better acquainted with your local and global community.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/20/2007 - 08/14/2019 

Institution Website:

www.utah.edu

Phone Number:

(801) 581-7200

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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