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UNIV 209. Tasting France: The Science and Culture of Terroir. 1 Credit.

Offered Summer Session Only; Lecture hours:5,Other:10
We will explore the relationship between food and identity. Specifically, we will study the importance in France of “terroir” product– local agricultural products that conform to a particular set of geographical, geological, biological, historical, and cultural norms and traditions--from a cultural and scientific perspective. Prerequisite: permission of the instructor.