Cultural Aspects of Food
Academic Credit

Every day, people throughout the world must procure, select, prepare and consume food to sustain life. The manner in which they do this reflects complex interrelationships and interactions among the individuals, their culture and the world in which they live. These activities related to food are called food ways. Food preferences, a part of food ways, are largely subject to cultural forces. Cultural causes may determine food combinations eaten and may result from environmental conditions, social determinants, personal factors and situational factors. A biocultural perspective will be used to integrate culture and nutritional considerations. This course will introduce students to an international frame of references so that they may think critically about food preferences from a long-standing approach or traditional approach, as well as, newly emerging issues. This course will focus on international issues including the causes and effects of famine, the exploitation and decline of world fisheries, global marketing of food products and climatic and economic parameters of food production world wide. These contemporary issues will be related to historical approaches in order to facilitate a more complete understanding of international food and nutrition phenomena. The course will include hands-on kitchen laboratories, including tasting different dishes, food preparation of cultural specialties and exploring the relationship between food, history, culture and traditions. IR

Registration Information: If you are a matriculated student, you must register for credit classes using the Campus Information System (CIS). If you are new to the University, you must first submit an application to the Admissions Office, then register using the Campus Information System (CIS).

Questions? Call Academic Programs at 801-585-9963 or use our online form.

Class Sections For Cultural Aspects of Food (NUIP 3620)

Summer 2021 Section 2

Credit Hours: 3
MTWThF 05/10/21 - 05/14/21
8:00 am-5:00 pm

CANVAS

Price: Tuition + Special Fee: $27.35

Instructor: KARY WOODRUFF

Note: This class meets the week of May 10-14 each day from 8 a.m.-5 p.m. with a lunch break daily. Attendance is required at each class session. Students must have webcams as you will be required to have your camera on during class. In addition to time spent in the classroom, students will also be required to complete additional online lectures, assignments, and exams. Reading and/or assignments may be due prior to first day of class. Please check with instructor or refer to the class syllabus on the class schedule or in Canvas. For questions, email academic@continue.utah.edu or visit our website at continue.utah.edu/flexu. To determine the last day to drop this miscellaneous course, see http://registrar.utah.edu/handbook/miscellaneous.php The course fee covers all required textbooks and course materials at a reduced cost. Students may request to opt out here: https://portal.verba.io/utah/login

Fall 2021 Section 5

Credit Hours: 3
MTWThF 08/16/21 - 08/20/21
8:00 am-5:00 pm

SPENCER FOX ECCLES BUSINESS BUILDING 3160

Price: Tuition + Special Fee: $27.35

Instructor: KARY WOODRUFF

Note: This class meets August 16-20 from 8 am- 5 pm (there will be a lunch break). Students are required to attend each class session. In addition to time spent in the classroom, students will also be required to complete additional online lectures. assignments, or exams. Reading and/or assignments may be due prior to the first day of class, please check with instructor or refer to the class syllabus on the class schedule. Please call 801-585-9963 with questions. To determine the last day to drop this miscellaneous course, see http://registrar.utah.edu/handbook/miscellaneous.php The course fee covers all required textbooks and course materials at a reduced cost. Students may request to opt out here: https://portal.verba.io/utah/login

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Questions? Call Academic Programs at 801-585-9963 or use our online form.