Food and Society [CRN 83317 Course] [CRN 83318 Recitation]

400:
Discipline: Hospitality Management
Instructor: Harris
Credits: 3
Day: B
Start: 1540
End: 1700
Field Work: Day 1 | December 2, 2019 | Ecuador
Prerequisites: The standard CSU prerequisites of one (1) introductory sociology OR one (1) introductory psychology course AND any other two (2) humanities courses have been waived by the instructor. Download Syllabus

People who love to eat are always the best people” – Julia Child. This course is an exploration of cultural influences on nutrition and food choices with emphasis on traditional foods. Students will learn about the cuisines of the regions of the U.S. and the nations visited on our Semester at Sea voyage. We will discuss the ways in which ethnic food patterns are determined by religious choices, age-old customs, taboos and traditions within the culture and the impact of geographical location, accessibility to and availability of foods.  We will share our portside dining experiences and discuss the cultural origins of the foods we enjoyed on our journey through the Mediterranean, Africa, South and Central America.

Field Work

Country: Ecuador
Day: 1
Date: December 2, 2019

Take a morning tour to a Cacao farm to follow the production of chocolate from bean to bar. In the afternoon visit the Mercado Caraguay for a traditional crab boil lunch at one of the small stands and then explore the market for traditional foods.

Learning Objectives:
Students will gain insights into the production of cacao and discover some healthy regional foods and fresh herbs with known benefits for health.