CULA 223L - African Cuisine

Institution:

Santa Fe Community College

Subject:

Description:

An exploration of the cuisines of the African continent. Traditional and contemporary recipes are covered, from the cous cous of Morocco, the savory stews of the eastern plains and the sophisticated cuisine of Senegal to the creolized foods of Mauritius and the Seychelles and the Afrikaner barbecues of South Africa. Offered: Occasionally.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfcc.edu

Phone Number:

(505) 428-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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