Personal tools
Log in

Skip to content. | Skip to navigation

Navigation

Study at RCC

Navigation
 

HOS 220

Pluralism & Diversity in Food and Culture in America (cross-listed with PDA 220)

Hospitality
and
Tourism

HOS 101
HOS 102
HOS 104
HOS 105
HOS 106
HOS 107
HOS 108
HOS 201
HOS 202
HOS 203
HOS 204
HOS 205
HOS 206
HOS 207
HOS 208
HOS 209
HOS 210
HOS 211
HOS 212
HOS 213
HOS 214
HOS 215
HOS 216
HOS 217
HOS 218
HOS 220
HOS 221
HOS 222
HOS 223
HOS 230
HOS 255
HOS 256
HOS 272
HOS 273
HOS 274
HOS 275
HOS 276

HOS 220 Pluralism & Diversity in Food and Culture in America

 

This course is intended to teach the student the historical, geographical and cultural influences on the development of American cuisine. It presents the influence of cultural diversity on present food and beverage habits and how they have asserted themselves in the American “salad society”. There is detailed discussion of the influence of religion, history and nutritional needs on the American table. The use of foods, meal patterns and food related health concerns is used to explain how stereotyping continues to be problematic in America. Finally, gender and ethnicity issues occurring in the food business are explored.

 

  • Prerequisite: None
  • Hours: 3
  • Credits: 3

 

Return to Courses

Share |