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May 03, 2024
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T3 4722 - Food and Culture of the Mediterranean
Investigates the food and culture of the Mediterranean region from a cultural and geographic perspective.
Requisites: One course in (ANTH or GEOG or SOC) and Sr only
Credit Hours: 3
General Education Code (students who entered prior to Fall 2021-22): 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Students will synthesize the cultural anthropology of the Mediterranean region by investigating family traditions, decorative arts and architecture, and religion and the impact on Mediterranean cuisine.
- Students will synthesize the geography of the Mediterranean region by investigating the elements of agriculture, food origins and climate their impact on cuisine development in the Mediterranean.
- Students will synthesize the science of food production and service as it has evolved in the Mediterranean region.
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