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May 02, 2026
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2022-2023 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.
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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
Prerequisites -
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing
Rationale for Knowledge of the Disciplines - 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.
Keywords: Dietetics ,Knowledge of the Disciplines - Social Sciences (GEKS)
Updates: Course Rotation added 9/2014; Approved for GEKS, 7/2012 effective Fall 2012; New Course 3/2012
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