Course Syllabus
WORLD CULTURE & CUISINE
HRM 232
Welcome to HRM 232 World Culture & Cuisine. In this course we will examine the relationship between human societies and the foods they eat. This course will address food history, religion and food, traditional diets, economic impact, dietary adaptations and therapeutic uses of food. The roots of current trends in food production, modern agriculture and food movements will be discussed. Hunger, food security and the future of food will be examined in the context of historical and political uses of food.
This course is organized into modules following the course schedule. Students are instructed to navigate all course materials through the modules. All assignments, discussion posts and other assessments are available in the associated lab module. Click the links on the syllabus below to go directly to the desired assessment.
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In this course students will be discussing issues relating to race, ethnicity and religious faith. Any factual errors made regarding any particular religious, ethnic or racial groups are purely unintentional. Please understand that any generalizations made regarding any particular group are not intended to imply that all individuals connected with that group adhere to such beliefs or practices. If any student has particular insight into or concern regarding topics covered in the course, they are encouraged to please speak with the instructor and/or share their personal insights with the entire class.
Course Summary:
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