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.