01:070:220 Food and Culture

3 credits

Course Description: Culinary customs studied cross-culturally. Food in relation to sex, kinship, politics, economics, and religion. Visual, olfactory, textural, and gastronomic food preferences. Values and nutrition. World nutritional systems.

Most Recent Syllabus:
pdf 220 Ghassem-Fachandi sp 20 (236 KB)


Departmental Chair
Ryne Palombit
Email - Ryne Palombit
Fall 21 Office Hrs.

Monday 5:30-6:30 pm, virtual
Wednesday 5:30-6:30 pm, virtual

Undergraduate Director
Robert S. Scott
Email - Robert S. Scott
Office Hours: virtual, by arrangement

Undergraduate Assistant
Maydelle Romero
Email - Maydelle Romero
Available by email M-F 9-5