Cultural Aspects of Food
Academic Credit
This course provides a unique opportunity to explore food and cultures from around the globe. 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 relationships and interactions among the individuals, their culture, and the world in which they live. This course provides an opportunity to explore the relationships between food, history, culture, and traditions through topics such as nutritional needs, food and religion, and food by regions. Contemporary issues will be related to historical approaches in order to facilitate a more complete understanding of international food and nutrition phenomena. The course includes hands-on kitchen laboratories to introduce distinct flavors, preparation methods, and culinary skills including food safety. Come prepared to use all of your senses as you explore cultures, customs, politics, religions, foods, and important cultural literacy considerations that will be important to your future as you become better acquainted with your local and global community. 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)
Spring 2024 Section 5
GC 1570
Instructors: KARY WOODRUFF, AMY LOVERIN
Note: This class meets IN PERSON in GC 1570 the week prior to spring semester, Tues - Fri, Jan 2 - 5 from 8:00 a.m.-5:00 p.m., PLUS the 4th Monday of each month throughout the semester, Jan 22, Feb 26, Mar 25 and Apr 22, from 6:00-8:00 p.m. via CANVAS. Students are required to attend each class session and will be provided with a lunch break daily. 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 in the class schedule or Canvas. Please call 801.585.9963 with questions. To prevent time conflict errors, register to other classes first, then add this class using a permission code. Click here for more detailed information on registration and to get a permission code: https://continue.utah.edu/credit/codes To determine the last day to drop this miscellaneous course, see http://registrar.utah.edu/handbook/miscellaneous.php
Fall 2024 Section 5
Instructors: KARY WOODRUFF, AMY LOVERIN
Note: This class meets IN PERSON in HPR N the week prior to the semester, Monday - Thursday August 12-15 from 8 am- 5 pm (there will be a lunch break), PLUS the 4th Tuesday of each month throughout the semester: Aug 27, Sept 24, Oct 22 from 6 - 8 PM via CANVAS. Students are required to attend each class session IN PERSON. 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 email academic@continue.utah.edu 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.