DTC 258 - American Regional Foods [GEKS]
This course meets the requirements for a social sciences course in the General Education Program because it covers regional American foods and the history, culture, food products and cuisines of fifteen culinary regions. The culinary regions are defined through geography, homogeneous food culture of indigenous people, the food culture of first settlers, foods and cooking techniques brought by immigrants and economic viability.
Credit 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall, Winter, and Summer
Class-Level Restriction Undergraduate standing
DTC 258 meets the requirements for a social sciences course in the General Education Program because students will use historical methods, ethnographic methods, material culture, and quantitative methods to understand the relationships between food and the human experience. The course covers regional American foods and the history, culture, food products, and cuisines of fifteen culinary regions. Students will complete an interview, make observations including a household food inventory project and food waste/recycling project, and study physical objects to gain a fundamental understanding of how social science research methods can be used to study regional American foods and culture. Therefore, DTC 258 fulfills the Social Science requirement of the General Education program.
Notes -
Updates Course Rotation added 9/2014; Approved for GEKS, 7/2012 effective Fall 2012; New Course 3/2012
Summer 2024 Course Sections
Fall 2024 Course Sections
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