HADM 4380: Culture and Cuisine

Fall. 3 credits. Letter grades only (no audit).

Instructors

  • Michael Kingra (mrk248) - Spring 2020
  • Lilly Jan (lwj28) - Fall 2020

Description

This course will provide an overview of the factors that contribute to the development and evolution of food culture and behavior around the world. The class will use an inter-disciplinary approach using in-class discussion and kitchen production informed by readings and research across anthropology, geography, history, sociology, and psychology to examine how factors combine to create a food culture, its cuisine, and how both impact the human experience.