CUL 320 - American Gastronomy

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

3 Credit Hours Fall/Spring Sems. American Gastronomy will focus on research of original native culture, U.S. geography, and indigenous natural resources, all of which have influenced what and how we eat today. Specific historical and cultural events will be tracked to determine their effect on the eating habits of Americans. Students will also examine the impact of European, African, and Asian influences on the evolution of American cuisine. Students will observe and evaluate meals whose roots are ethnically pure and follow the same meals through their evolution to modern times. Development of unique micro-cultures will be studied; specific cuisines will be prepared, and evaluated. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1), Foundations of Culinary Preparation II (Cooking Module #2), International Cuisine (Cooking Module #3), and Advanced Cooking Techniques (Cooking Module #4) (CUL 101, CUL 102, CUL 150, CUL 250) or permission of the instructor and/or the Dean of the Division.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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