FSMN 134 - Cultural Aspects of Food and Diet;3 credits

Institution:

Brookdale Community College

Subject:

Description:

Students will gain an understanding of the various foodways of different cultural groups and the religious, socioeconomic and geographic influences on food selection and diet. Through the use of music, art, clothing, artifacts and recipes, students will explore the heritage of Native American Indians and the immigrants who settled in the United States. Food, food preparation techniques, tools and equipment, menu patterns and the culture of these people will be explored through lectures and discussions. The student will develop an awareness of the world's different cuisines and how they have influenced not only the foods that they eat, but the food customs of the United States. Emphasis is placed on development of French and Italian terminology as a tool in understanding menu, preparation and recipe terms. The student will be able to correctly pronounce, spell and translate frequently used French and Italian culinary terms. Students will become aware of the present and future concerns over the adequacy of the world food supply and the choices available to combat hunger.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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