HRI 207 - American Regional Cuisine

(3 CR)

Prerequisite(s): HRI 106, HRI 158, HRI 145 and HRI 219.

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.