This course examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine, as well as how food is viewed as an expression of cultural diversity. Traditional foods of geographic areas and cultures, geographic factors in food availability, global food issues, dietary habits, religious influences and an overview of nutritional problems of ethnic groups are discussed and assessed. Connection is drawn between major historical events and how and why these events affected and defined the culinary traditions of different societies. Also presented are nutrition consequences of ethnic food choices, sanitation and safety practices, and applications of food and nutrition services. This course is for students interested in a career in nutrition, dietary service supervisor certificate, culinary, hospitality management, and those with an interest in ethnic cuisine.
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