World Cuisines (RFIM 226)

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• Credit Hours: Min: 3, Max: 3

This course will focus on international cookery covering cuisines from around the world. World Cuisines will give an understanding of flavor concepts and how the cuisines developed and evolved. Discussion will include: history and affects from invaders and bordering countries, topography, geography, climate, indigenous foods, culture and influences from religion, foods and flavorings, cooking methods and regional variations.