CA 133 - Food, Wine and Culture

Credits: 4
LEC hours per week: 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.
Course Outcomes:

Discuss the history of agriculture as it relates to society and culinary arts.
Compare the relationship between ethnicity, religion and culture on food and beverage choices.
Explain ecosystems in the context of the global food & beverage industry.
Describe the relationship between seasonality, food supply, diversity, diet, and sustainability.
Describe sensory evaluation and how it is performed.
Develop a wine/beverage pairing menu based upon the compatibility of flavors and sustainability.
Demonstrate knowledge of cultural foods and fermented beverages.
Describe complementary flavors and potential flaws in foods and beverages pairings.

Course Topics:

Defining culture, fermentation and sustainability.
History of food, hospitality and agriculture.
Trends Influencing the food and beverage industry.
Social media, cultural food and beverage projects.
What to sustainable eat with what you drink.
Sensory evaluation of food and beverages.
Red, White, Sparkling and Fortified wines.
New world and old beers.
Ciders and fruit wines.
Sake and teas.
Chocolate and coffee.