CUL-123 — Cuisines and Cultures of Asia
This course introduces students to the techniques and traditions of Southern African and Asian cuisines. Topics covered will include foundational knowledge of each culture's indigenous ingredients, cooking techniques. History and origins of regional cuisines and ingredients will be highlighted by studying the migration of humankind, from Africa and the Fertile Crescent to the Asian Continent. Emphasis will be placed on the importance of colonialism, the Spice Route, and the slave trade in developing the unique food culture of each place. 1/6/0
Prerequisites: CUL111, FSM125