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Apr 28, 2024
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CULN 2351 - Fundamentals of American Regional Cuisine2 credit(s)
This class includes culinary history of America and how the history, climate and topography, growing conditions, indigenous foods, and the groups of people who moved into different areas of the country molded each region’s cuisine. Prerequisite(s): CULN 2310 F 1 hour lecture / 2 hours laboratory
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