CA 133 - Food, Wine and Culture

Credits: 4
Course work explores the relationship that culture has with food and fermented beverages. It examines the questions of what, where and when we eat and drink, in the context of cultural systems which develop these practices. Discussions on sustainability issues, ethics, ecology, farming techniques, organics and the impact they have on our food & beverage choices. We will learn how to understand flavor components of different cultures fermented beverages and how to pair them with food. Students will practice sustainable menu development and create foods to pair with different beverages in class exercises. The class is open to students under the age of 21 and to those who do not consume alcoholic beverages.