"You have to taste a culture to understand it." Deborah Cater
Useful Websites and Resources
In this year long course, students will be able to identify food contributions of various European, Asian, Central and South American countries, as well as different regions within North America. They will learn how geography, climate, natural resources, and population movement influences food habits, and how food traditions are associated with different religions and holidays. Lastly, students will be able to apply appropriate cooking techniques in the preparation of typical foods for each country or topic studied. Hands-on laboratory experiences are a required part of this class. Some topics covered may be:
- Food Safety and Preparation
- Global Awareness
- Food and Culture
- Food in North America (U.S. - New England, Mid-Atlantic, South, Southwest and West, Midwest, Pacific Coast; Native American; Regions of Canada)
- Food in Other Parts of the World (Asia, Mediterranean, India, Latin America, Africa, Russia, Europe, Scandinavia, Middle East…)
- Food and Religion (Judaism, Christianity, Islam, Hindu, Buddhism, …)
Projects / Labs 40%
Tests / Quizzes 40%
Late assignments will have 10 points deducted from assignment grade.
Students should have a binder and a supply of loose-leaf paper, as well as a blue or black pen.