SPES-2244: World Crops: Food and Culture
Description: How to feed the world in 2050, world crops, primary regions of production, factors that determine where they are grown, economic importance, and use in the human diet. Linkage between food and culture, recipe preparation, and their role in defining who we are, where we come from, and what we have experienced along the way. Tracing of food migration and the African, Caribbean, Asian, Latin American, and European influence on the American cuisine. The universality of food and how every single culture and religion uses food as part of the celebration of life, death, and many cultural events.
Pathways: 3 Reasoning in Social Sciences, 7 Identity & Equity in U.S., 11 Intercultural&Global Aware.
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 7
Average GPA: 3.61 (A-)
Strict A Rate (No A-) : 51.39%
Average Withdrawal Rate: 1.70%
| Azenegashe O Abaye | 2024 | 65.4% | 29.5% | 3.5% | 0.0% | 0.0% | 1.7% | 3.61 | 7 |