NTR 2115 - Food and Culture

Credits: 3

This course is designed to examine food as learned behavior through ideas, beliefs and rules through culture. Students will gain a better understanding of how food habits function beyond providing calories and sustenance. This course will explore connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed though food production, preparation, and consumption. We will study six different ethnic food systems (Western [American], African, Middle Eastern, Latin, Asian, European) and analyze them based on nutritional recommendations for health in cross-cultural settings.

Prerequisite(s): None
Undergraduate