Cultural Foods

This is a three-unit asynchronous online nutrition course that examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine. Over the ten-week length of the course, students will study cultural food and nutrition principles related to the following topics: Food as identity and food in social organization Evolutionary and revolutionary developments in food and cuisine Food as spectacle Food technology in non-industrialized and industrialized food systems Food and health: political inputs and obesity Food branding and marketing Food in world religions Global hunger: root causes and proposed solutions Hunger in America and food and social change