FOOD & CULTURE

인간의 식생활은 자연과학 지식만을 토대로 형성되지 않고, 그 지역의 지리·정치·경제 및 생태계에 많은 영향을 받아 그 민족 고유의 음식문화를 이룬다. 한국전통음식이 형성되는 배경과 발전의 역사 및 전통조리법의 합리성과 과학성을 확인하고 학습하며, 아울러 세계의 독특한 음식문화의 형성배경을 학습한다.

At the end of the class, the students must be able to:
1. Define cultural identity, acculturation and factors associated to food choice
2. Work effectively with members of different ethnic, religious, and regional groups
3. Establish a correlation between food and non-communicable diseases
4. Differentiate Food safety and Food security

-Students are highly encouraged to :
1. Participate in question and answer sessions during the lectures
2. Read the PowerPoint presentation before the class
3. Never use cell phones during exams
-Study guides will be provided at the end of each chapter to help you prepare for quizzes and exams

There are no prerequisites.

This course will not only help the student explore both food and culture but as well prepare the future dietitians, nutritionist, other health care providers, and food service professionals to work effectively with members of different ethnic, religious, and regional groups