NTR 220-301: Food and Culture explores traditional food cultures around the world; highlighting foodways, flavor profiles, and commonly used ingredients. This course also focuses on how and to what extent traditional foodways of US immigrants are impacted by the majority culture and how regional cuisines have been impacted by historical migration patterns. Students will examine their own food culture, biases, and how these impact personal interactions with others through a semester long project.
The 3-credit course counts as a Global Knowledge GEP. It is offered via “internet” in the second summer session. Students can take the course from anywhere (even while overseas). Please contact Dr. Goodell (suzie_goodell@ncsu.edu) if you have any questions.