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May 04, 2024
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T3 4950 - Biology and Geography of Regional Food Plants
The proposed integrative course examines plants utilized commonly as food in a selected region of the world from a variety of perspectives including their biology and evolution, geographic origins and historical development, chemical properties related to their use, agriculture and harvesting, food products utilizing these plants, and how cultures have been modified by food plants. Students will learn how regional environmental conditions and topography, land use, political and ethnic groups, economics, and infusion of other cultures have dictated the food plants now utilized in particular areas within the region under study. Each week, food plants will be introduced and discussed both within a geographic context (e.g., Rhineland of W Germany and adjacent Belgium; and E Germany and Moravia) and a functional or product-based context (e.g., fermentation, grapes and wines; and cereal grains, salt and preservation methods).
Requisites: Tier II completed and Sr only
Credit Hours: 3
General Education Code: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 1.0 lecture, 2.0 laboratory, 1.0 discussion
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
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