FAB 333: Culture and Cuisine

Description

Course description

This subject equips students with knowledge of the evolution of food production, preservation, preparation techniques, food habits, and beliefs about food. Students examine geographical, historical, technological, and religious factors that influence food-related behaviors across ethnic groups and time.

Objectives

What students should be able to do

1. Understand the historical importance of exploration, immigration, migration, and major historical events in relation to food.
2. Assess and discuss gastronomy, taste, sensory perception, dining etiquette, and food consumption habits.
3. Define culture, acculturation, ethnocentrism, and intercultural relations through food.
4. Identify how food fusion affects processing and culinary methods in homes and foodservice establishments.
5. Identify cultural differences in verbal and non-verbal communication styles.
6. Discuss the economic impact of food production and consumption historically and today.
7. Discuss beliefs and food practices connected to major religions.
8. Compare definitions for a globally sustainable food production system.
9. Describe strategies for successful intercultural communication in foodservice operations.

Evaluation

Assignments and grading

Schedule

Weekly teaching schedule