Discuss the crucial role of culture, including ethnicity, religion, and socioeconomic
status in determining food choices.
Describe food, wine and culture in the foodservice and wine industries in
Discuss the importance of culture, food habits, society and body image and the
common problem of obesity and anorexia nervosa
Evaluate the history and culture of major California wines and their history:
Northern and Central coastal region, Great Central Valley region, Southern
Describe the classifications of wines and their cultural origins; steps of the wine
growing, wine making and fermentation processes at the wineries; and sensory
sciences of wine.
Suggest the appropriate interaction of wine with various cultural food
components, such as seafood, poultry, meats, and other foods.
Describe wine and food service styles that reflect cultural heritage.
Describe the specific cultures in California in terms of food and wine preferences,
dining and table etiquette, taboos, and factors affecting these preferences.
California Native American Food and Culture
Mexican/Central American, Spanish and Portuguese Food and Culture
Northern, Southern, Central European and Middle Eastern Food and Culture
Reader –Please see SFSU bookstore: Course reader “HTM 421 Food, wine and culture in
This is an on-line class. The lectures will be videoed and made available
The videoed class will consist of a combination of lectures, class discussions, and
group/individual presentations. The class sessions will be augmented by guest
speakers, videos, and other resources as appropriate.