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Apr 19, 2024
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RHT 1200 - Food and Culture
Students investigate what and how people eat as geography and history shape the food patterns and cultures of countries and regions throughout the world. Students explore the diverse populations and connect the heritage and belief systems of communities with foods and cultural practices. Students analyze food related social and health issues that impact populations and values.
Credit Hours: 3
OHIO BRICKS Foundations: Intercultural Explorations
General Education Code (students who entered prior to Fall 2021-22): 2CP
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 be able to articulate insights about one’s own cultural rules and food choices while recognizing personal biases.
- Students will be able to explain cultural and historic importance of food, food preparation, and ingredients in families, communities, religions, and regions throughout the world.
- Students will be able to recognize and analyze the complexities surrounding food related social issues such as food insecurity, obesity, immigration, sustainability, and global warming.
- Students will be able to distinguish cultural variations of others through social interactions, values, and manners while understanding those differences within their own culture.
- Students will be able to compare cultural differences through body language, spoken language, and personal space expectations.
- Students will be able to explain food practices of religions as well as the traditions and celebrations associated with various religions.
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