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CULA 410 Culture and Gastronomy II 3.0 Credits

The second of two courses devoted to the study of food and culture. The course comprises a survey of contemporary food studies topics and an examination of food choices in contemporary society. Reading, research and course study focuses on food sources, individual and gender identity, the global food chain, sustainability, inherent “costs” of contemporary consumables, and the future of food in an ever expanding global economy. Classes are divided between lecture and cooking labs. This is a reading and writing intensive course.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 405 [Min Grade: D]

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