CRDE 1225 - Food History *

Quarter Credit Hour(s): 3

Prerequisite(s): None

This course is a comprehensive study of food history from its beginning to the present, including topics such as the beginning of agriculture, the domestication of animals as a food source, and the effects of climate and region on diets. Students will trace the etiquette of food and the effects of time and class on diets from the birth of civilization to the present state of food preservation. Other topics covered include the application of sanitary control and the development and variation of cooking methods.