NF 28  Cultural and Ethnic Foods

3 Units (Degree Applicable, CSU, UC)
Lecture: 54   

Regional, ethnic, cultural, religious, historical, and social influences on food patterns and cuisines. Core components include specialized equipment and utensils related to cultures, traditional foods of selected cultures, geographic factors in food availability, and global food issues. Includes in-depth study of a selected culture group.
Course Schedule

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