GEOG 2020 Geography of Food and Cuisines

(3-0-0) 3 Credits UT

The course both introduces and explains geographic concepts of food. This is done by demonstrating how geographers study food, how food helps humans to define place, and how people experience various geographics through the acts of preparing and eating meals. We will learn that cuisines are createed through the interactions of human beings and landscapes via the cultural geographic perspective of terroir or sense of place.
Pre-requisite(s): None Concurrency: None Co-requisite(s): None